Since 1979
When people search for a wholesale bakery in Los Angeles, they usually find two kinds of results: retail bakeries that will “do wholesale” on the side, and industrial suppliers shipping frozen product from somewhere far away. We are the third kind — a production bakery in South Gate that has done nothing but wholesale since 1979, baking through the night so the product lands in professional kitchens by morning.
The numbers tell the story better than adjectives can. More than 700,000 pastries a year. Standing orders that arrive every single day of the week, including Sundays. Hotel partners who have measured us not in orders but in years.
The names on our delivery manifests are the names on the Los Angeles skyline: Terranea Resort on the Palos Verdes coast, The Westin Bonaventure downtown, Omni Los Angeles, USC. Different kitchens, different standards, one bakery behind them.
What We Bake
The catalog runs from crème brûlée cheesecake and plated individual desserts through viennoiserie, banquet pastry, whole cakes, and a complete vegan and gluten-free line. Everything baked to order in our own kitchen — nothing frozen, nothing bought in.
And when the item a chef needs doesn't exist, we develop it with them. Prototype, taste, approve, produce. Most of our catalog started life as someone's request.
How To Start
We price per account — items, volume, format — and we start almost every new partnership the same way: with a tasting. If your kitchen orders serious pastry in Los Angeles, from Downtown to the South Bay, the Valley to Orange County, we should talk.
Read how the programs run: Terranea's dessert program, banquet pastry at the Westin Bonaventure, or the vegan & gluten-free line.