From the 2026 Catalog
Pick by name. Order by 11am.
A ready-to-run restaurant dessert menu — pick five.
The Pain Point
Most Los Angeles restaurants can't justify a pastry chef, so the dessert menu becomes an afterthought — or a freezer. There's a better answer. Since 1979 our family has baked the dessert course for restaurants that want it to taste like the rest of the menu: individual cakes, verrines, cheesecakes, tarts and minis, made to your spec, arriving ready to plate.
You keep the plating and the garnish. We keep the ovens.
How a Program Works
Say, chocolate lava cake, tiramisu, key lime pie, strawberry panna cotta and a seasonal cheesecake — chosen by name from the catalog.
A signature dessert developed to your chef's recipe or ours, sampled and approved, exclusive to your menu.
A standing order that arrives on your delivery day; adjust counts by 11am for next-morning.
Swap a dessert each season without changing the workflow — pumpkin cream in fall, berry tarts in summer.
Formats That Plate
Individual portions that go from cooler to plate in one motion and hold under a heat lamp for the length of a ticket: mousse domes, lava cakes, panna cotta, cheesecake slices from 10" rounds, verrines in the cup. Minis for a tasting flight or a dessert board.
Vegan & Gluten-Free on the Menu
A full vegan line and gluten-free options that look like the rest of the menu, so the server never has to say "we have sorbet."
Breads & Service Items
For restaurants already on our delivery route, brioche loaves, bagels, lavash, crostini and service breads can ride along with the dessert order — quoted per account.
From the 2026 Catalog
A ready-to-run restaurant dessert menu — pick five.
Questions
Yes. Paris Bakery LA supplies Los Angeles restaurants with a standing dessert program — individual cakes, verrines, cheesecakes, tarts and minis made to your spec and delivered ready to plate — so a kitchen without a pastry chef still serves a real dessert course.
A core of four to six works for most menus: one chocolate, one fruit, one cream or custard, one cheesecake, one seasonal, plus a vegan or GF option. We help build it and rotate one item each season.
Yes. We develop it to your chef's recipe or ours, sample it, and once approved it's produced only for your menu as part of the standing order.
The order minimum is $350, which one weekly delivery covers for most restaurants. Order or adjust by 11am for next-morning delivery by our own drivers; delivery is quoted by route.
For accounts on our route, service breads, brioche, bagels and crostini can ride along with the dessert order. Desserts are our focus; breads are quoted per account.
Request a Consultation
Tell us what you're looking for. We'll develop a sample to your specification — you taste and approve before we ever bake the run.
$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
