Petits Pains & Co (Wholesale only)

Introduction / Overview

For California's discerning food service industry—from the finest cafes and restaurants to upscale hotels and specialty markets—Petits Pains & Co in Burlingame represents the gold standard in artisan baking. This esteemed establishment is not a typical walk-in retail bakery but operates as a wholesale powerhouse, dedicated to supplying the Bay Area with the highest quality French breads and breakfast pastries. Their focus is purely on the culinary professionals and businesses that, in turn, serve the local Californian populace, ensuring that the excellence of their products reaches customers throughout the region.

Founded in 2013 by two highly accomplished professionals, a Michelin Star Chef and a Master Baker, Petits Pains & Co brings a half-century of combined expertise to the craft. This heritage is evident in their motto, “Rise to the Occasion,” reflecting a commitment to ancestral French tradition and savoir-faire alongside modern artisanal techniques. The result is a product line of exceptional breads and flaky breakfast pastries known for their deep flavor, remarkable texture, and consistent quality. They operate as both a high-end bakery and a cafe concept, primarily through wholesale distribution, offering a taste of an authentic French boulangerie right here in the heart of Burlingame, CA.

Petits Pains & Co's philosophy centers on using the fewest, yet highest quality, ingredients. This includes a notable emphasis on their imported butter, which has garnered international recognition at prestigious cooking competitions, lending an unmistakable, rich flavor to their signature laminated pastries like the croissant. Furthermore, their dedication to a natural fermentation process using their own 'Liquid Levain' sets their breads apart, providing a fuller, nuttier flavor profile compared to products rushed by commercial yeast. For any California business committed to offering an authentic, top-tier French product, Petits Pains & Co is an indispensable partner.

Location and Accessibility

Petits Pains & Co is strategically located in Burlingame, placing it in an optimal position to serve the entire San Francisco Bay Area wholesale market. The physical address is 1730 Gilbreth Rd, Burlingame, CA 94010, USA. This industrial yet central location allows for efficient production and seamless distribution to their clients, which are typically cafes, restaurants, and other food service establishments across California.

While the primary business model is wholesale, the physical premises are well-equipped to manage the logistics of a high-volume baking operation while maintaining accessibility for necessary client visits and pickups. The facility includes practical features essential for a modern, professional business.

The shop ensures practical accessibility for its commercial partners and visitors:

• The facility includes a Wheelchair Accessible Entrance, accommodating all individuals involved in their operations, from staff to visiting clients.
• There is also a Wheelchair Accessible Parking Lot, facilitating easy movement for vehicles and accessible entry.

The core service model is centered around Takeout for wholesale orders, meaning clients pick up or receive daily deliveries, fitting into a Quick Visit operational flow. Payment for commercial accounts can be processed efficiently, with Debit Cards noted as an accepted form of payment, among other likely commercial options. Though not a traditional retail cafe experience for the public, its location is integral to its wholesale mission—bringing the finest French baking to businesses throughout California.

Services Offered

• Wholesale Artisan Bread Production: Specializing in high-quality breads including Sourdough Plain, Sourdough Seeded, Sourdough Whole Grain, and Baguettes, all made with a natural Liquid Levain starter.
• Wholesale Breakfast Pastry Supply: Providing an extensive range of laminated pastries for commercial clients, such as Croissants, Pain Au Chocolat (Chocolate Croissant), Almond Croissant, and Pain Aux Raisin.
• Specialty French Pastries: Offering unique items like Kouign-Amann, Madeleine, Orange Blossom Chocolate Brioche Bun, and various seasonal pastries.
• Savory and Lunch Items (Wholesale): Production of items like Ficelle sandwiches (e.g., Jambon-Beurre, Brie, Arugula & Fig Jam), various Croissant Twists (Everything Seasoned, Cheese), and Ham and Cheese Croissants for quick-service business clients.
• Cafe Beverage Production (Wholesale): Offering various coffee products such as Espresso, Cappuccino, Cafe Creme (Latte), and Chocolat Chaud for their food service clients.
• Daily Delivery Service: Ensuring commercial clients receive freshly baked products daily to guarantee peak freshness and quality for their own customers.
• Custom Menu Offerings: Providing the option for business partners to choose from classic offerings or inquire about custom-made items tailored to their specific menu needs.
• Takeout Service: Primary service option for wholesale clients to pick up large orders directly from the Burlingame facility.

Features / Highlights

• Founding Expertise: Established by a duo comprising a Michelin Star Chef and a Master Baker, guaranteeing products are born from decades of high-level culinary and baking experience.
• Commitment to Quality Ingredients: Uses the highest quality ingredients, notably an internationally recognized, premium French butter from the Normandy region, giving their pastries an unmatched flavor and flakiness.
• Traditional French Baking Techniques: Products are crafted using a blend of modern, ancestral, and artisanal methods, ensuring authenticity and exceptional quality, with a focus on ancient tradition and savoir-faire.
• Liquid Levain Fermentation: Utilizes a natural, lengthy fermentation process with their own 'Liquid Levain' starter, which is critical in developing the complex, full, and nutty flavor profiles of their French breads, contrasting with faster commercial yeast methods.
• Wholesale Focus: Dedicated to elevating the quality of local California businesses—cafes, restaurants, and hotels—through reliable daily deliveries of handcrafted, fresh baked goods.
• Extensive Product Range: Offers a large selection that covers classic breads (Baguettes, Sourdough) and numerous high-end breakfast pastries (Croissants, Pain au Chocolat), providing comprehensive solutions for food service menus.

Contact Information

Petits Pains & Co welcomes inquiries from businesses in the California food service industry interested in establishing a wholesale partnership.

Address: 1730 Gilbreth Rd, Burlingame, CA 94010, USA

Phone: (650) 692-6000

Prospective wholesale partners should use the primary phone number to discuss custom menus, pricing, and daily delivery options.

What is worth choosing

For any business in the California region looking to differentiate itself with authentic, top-tier baked goods, choosing Petits Pains & Co is an investment in unparalleled quality and tradition. The core of their offering is the mastery of French baking, driven by the expertise of their Master Baker and Michelin Star Chef founders. The product worth choosing above all else, and the item that best showcases their technical prowess, is their Croissant and related laminated pastries like the Pain Au Chocolat. These items are a testament to their commitment to using prize-winning, high-fat French butter and mastering the intricate folding and proofing process. The result is a pastry that is light, immensely flaky, and rich in pure, buttery flavor—a product that local customers will instantly recognize as superior.

Secondly, their Breads, particularly the Sourdough and Baguette, are a highlight due to the use of their proprietary Liquid Levain. This natural starter and slow fermentation process yield breads with a deeply developed, complex flavor profile that simply cannot be replicated by mass-production methods. Serving an authentic French baguette or a slice of their whole-grain sourdough elevates any meal, whether it's a simple sandwich or a side for a gourmet dinner.

It is important to acknowledge the feedback regarding product consistency. The note from a customer about the "petits pains" being "flatter and denser" recently suggests a temporary challenge or evolution in one specific product. However, the overarching value of Petits Pains & Co lies in its foundational principles: decades of culinary mastery, a strict adherence to traditional techniques, and the unwavering use of the finest ingredients, from their special French butter to their natural levain. These pillars of quality are what make them a vital wholesale choice for any California food establishment seeking to offer a truly authentic French baking experience to its local clientele. Their comprehensive, high-quality offerings are designed to consistently meet the sophisticated demands of the Bay Area’s culinary landscape.