Client Stories & How We Work
Wholesale baking since 1979 generates stories. These are the ones our partners let us tell — how the programs actually run at the hotels, resorts and campuses we serve every morning.
The whole story: 700,000 pastries a year behind LA’s finest rooms, since 1979. Read the story →
Inside the Terranea program — thousands of pieces a month on the Palos Verdes coast. Read the story →
The Westin Bonaventure: volume as a quality problem, solved weekly. Read the story →
A downtown café case we’ve filled 365 days a year, for years. Read the story →
A complete VG/GF line developed for a five-star kitchen. Read the story →
Prototype → Taste → Approve → Produce: how custom work actually runs. Read the story →
Your Kitchen Next
If your kitchen orders serious pastry anywhere in greater Los Angeles, the next story could be yours.