The Basics
Paris Bakery (Devine Bakeries Inc) is a wholesale bakery in South Gate, Los Angeles, baking since 1979. We supply hotels, restaurants, universities, caterers, and cafés with desserts, viennoiserie, cakes, and pastry — more than 700,000 pieces a year, baked overnight and in professional kitchens by morning. We are a wholesale partner, not a retail bakery.
No. We are a wholesale production bakery, and the facility is not open for retail walk-ins or public visits. If you are a chef, buyer, or operator interested in working with us, the right first step is the inquiry form — we take it from there.
Our partners include Terranea Resort, The Westin Bonaventure, Omni Los Angeles, USC, and boutique and luxury hotels across Los Angeles — banquet floors, café cases, and campus programs alike. The Stories pages walk through several of these programs in detail.
Ordering & Delivery
Our standard wholesale delivery minimum is $350 per order. One weekly drop covers most kitchens; larger operations run daily.
Most of our partners run a standing order — a fixed daily or weekly basket that simply arrives. For everything else, chefs call or text the kitchen line by 11am, and in most cases catalog items are delivered the next morning. Larger runs, banquet counts, and custom items may need more lead time; we confirm timing when you order.
Across Southern California: Downtown Los Angeles, the Westside and the Valley, the South Bay and Long Beach, and Orange County — with weekly runs up the Ventura coast. Delivery is quoted with your route and account, so if you are near the edge of the map, just ask.
The ovens run every day, including weekends and holidays — several of our café and hotel programs take delivery 365 mornings a year. Holiday demand is real, though, so for large seasonal orders the earlier you flag it, the better.
Pricing & Programs
Pricing is quoted per account rather than published as a list. Volume, standing-order, and program pricing are all quoted individually, because a daily café basket, a weekly banquet run, and a one-off event are three different jobs. Tell us what your kitchen needs and we will quote it.
Prospective wholesale accounts can typically arrange a tasting selection, so your chef or F&B team can evaluate the work before starting a program. Details are arranged per account — mention it when you inquire.
Yes — it is one of the things we are known for. Custom development runs prototype first: we build the item, your team tastes it, we refine it, and only then does it go into production. Terranea's exclusive dessert line and USC's branded campus cupcake both started exactly this way. More on the process on the Custom Development page.
Dietary & Special Lines
Yes — a complete wholesale line of vegan and gluten-free desserts, developed to five-star hotel standards, trayed banquet-ready, and delivered alongside your regular order. See the Vegan & Gluten-Free page for the range.
Please note: all items are produced in a shared kitchen that handles wheat, dairy, eggs, nuts, and other allergens. Our gluten-free items are made without gluten-containing ingredients but are not certified allergen-free, and are not suitable for guests with celiac disease or severe allergies.
Start with the inquiry form or email hello@parisbakeryla.com. Tell us about your kitchen, your volume, and what you would like to serve. From there it is usually a conversation, then a tasting, then a program — simple to start, easy to keep.
Details on this page describe how our programs typically run and may vary by account, season, and route. Minimums, cutoffs, delivery, and pricing are confirmed when your account is set up.