L’elysee Bakery has been a proud staple in the Las Vegas Valley since 2010.
In late 2019, Chef Cory and Chef Jesus purchased the bakery and have brought new life to the bakery.
L’elysee Bakery is honored to work with several casinos on the Las Vegas Strip. Including: MGM Grand, Aria, Mandalay Bay, Mirage, The Venetian, Wynn and several off strip establishments such as: Jesse Rae’s BBQ, Frankie’s Uptown, DW Bistro and many more! We are also a proud sponsor of UNLV.
Be sure to try our famous butter brioche style hamburger and slider buns! Perfect for your next gathering!!
As proud owners of the new and improved L’elysee Bakery, Chef Cory and Chef Jesus want to make sure there is something for everyone. L’elysee Bakery specializes in international baked goods and pastry from all over the globe in one location!!
Chef Cory was hired on in 2016 to streamline, reorganize the production kitchen and help reduce overall costs and increase sales.
Chef Cory has been in the baking industries since 1985 and has worked at many high end properties in LA. Such as: The Beverly Hills Hotel, The Millennium Biltmore Hotel and Sheraton Grande LA. He also ran his wholesale/retail bakery in LA for 8 years.
In the mid 2000’s he moved to Las Vegas and was Hired on as Pastry Chef At Harrah’s Las Vegas. After that, he worked in Bakery/pastry sales and consulting here in las vegas for many years.
Then returning to the pastry kitchen as Pastry Chef at Caesar’s Palace. He was later offered the job as Operational Manager at Lelysee Bakery late in 2016, where he continues to work to this day.
Chef Jesus Was hired on by Chef Cory at Lelysee Bakery in 2017 as the Bakery manager, they have known each other in the professional bakery/pastry industry for over ten years.
Chef Jesus has also been in the bakery/pastry industry for over 30 years.He started his professional career back in 1985, he was hired as a baker at the Millennium Biltmore in LA.
He moved to Las Vegas in 1989 were he was hired as a baker in the Mirage and when Treasure Island opened, he was transferred and hired as Assistant Executive Pastry Chef.
He worked at TI for ten years and then was promoted to Executive Pastry Chef at the Monte Carlo. He worked at the Monte Carlo for 12 years before joining Chef Cory at L’elysee bakery.