The Program
Terranea sits on a cliff over the Pacific at the end of the Palos Verdes peninsula — a resort where the standard is set by the view. Keeping a property like that in dessert is not an order; it's a program.
Ours runs year-round: fruit tarts and tiramisu by the tray, whole cakes for the restaurants, croissants and morning pastry by the case, and a plated crème brûlée cheesecake for service. Thousands of pieces a month, week in, week out, delivered up the coast in our own trucks.
The part we're proudest of is the line you can't order anywhere else — desserts developed exclusively for Terranea's kitchen, including a full vegan and gluten-free collection built so every guest at the table gets a real dessert, not an apology.
Why It Works
A resort program fails loudly: an empty pastry case at breakfast is visible to a thousand guests. So the whole discipline is invisibility — the same quality on a Tuesday in February as a Saturday in July, the van on time, the product consistent enough that nobody thinks about the bakery at all.
That's the job. Decades of practice help.
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