From the 2026 Catalog
Pick by name. Order by 11am.
What chef-driven menus order most.
For Chefs
You built a kitchen around your food. Then the pop-up went permanent, or the second location signed, or the catering side outgrew the walk-in, and dessert became the thing nobody on the line has time for. That is the moment most chefs call us. Since 1979 our family has supplied Los Angeles restaurants with a complete dessert menu on one weekly delivery, so the people you hired for your food stay on your food.
No pastry chef to hire. No early shift. No separate walk-in. Just a menu you chose, arriving on the day you chose.
How It Runs
Ninety-nine items by name. Most independents run four to six: two or three plated individuals, a cake cut from a 10" round, a mini or two for the bar. See restaurant dessert menus.
A dessert built to your specification, sampled with you and produced once you approve it. Development fees are credited against the first runs. See custom development.
One delivery on our own vans covers the week. Add catalog items by 11am for next morning. Order minimum $350.
Same menu, same spec, same drop to every address on our routes across the LA metro, Long Beach and Orange County.
Where the Line Is
We supply the dessert course for restaurants that serve it. We develop signature pieces to a chef's brief. We are not a co-packer, so producing another brand's product for resale is a different conversation with its own fee, and we say that up front so nobody loses a week finding out.
Dietary Without a Second Menu
A full vegan mini line and gluten-free options that look like the rest of the menu, so the table with one restriction still orders dessert.
From the 2026 Catalog
What chef-driven menus order most.
Questions
Yes. Choose from the catalog by name or have a signature dessert developed to your specification, then one weekly delivery covers the menu. No pastry chef to hire, no early shift, no second walk-in. Order minimum is $350 and catalog items ordered by 11am arrive next morning.
We develop signature desserts to a chef's specification, sample them, and produce them once approved. Development fees are credited against the first runs. We are not a co-packer: producing another brand's recipe under its own label is a separate conversation.
Most independents run four to six desserts: two or three individual plated pieces, a cheesecake or cake cut from a 10" round, and a mini or two for the bar. One weekly drop, held in the walk-in, plated in one motion.
Yes. The same menu, the same spec and the same drop go to each location on our routes across the Los Angeles metro, Long Beach and Orange County. Add a location and the program follows.
Start With Your Menu
Send your concept, your covers and the desserts you wish you had. We'll build the menu, sample it with you, and start on the week you pick.
$350 order minimum · Delivery quoted by route · Order by 11am for next-morning delivery
Or reach us directly — hello@parisbakeryla.com · 213.214.BAKE (213-214-2253) · @parisbakeryla
3625 Tweedy Blvd, South Gate, CA 90280
