50 Years Of Freshness
Started by a mother of six who had an eye for design and a love for cakes, she built the foundation of TMB and then her son took over and turned it into an award winning bakery.Gluten-Free All-Purpose Flour
We blend our own GF AP Flour here at The Master’s Baker.
There is no such thing as a cup-for-cup gluten-free flour blend that mimics conventional flour enough to be used in all traditional recipes. Even though some of the commercial blends may call themselves a cup-for-cup replacement for all-purpose wheat flour, a cup-for-cup gluten-free flour replacement for all-purpose wheat flour is a myth. By making our own blend we have more control over what goes into our flour for every application. We use superfine rice flours to control the grit in our products. Then we take the blend and turn it into cake flour by adding some corn starch. This helps mimic a softer, more tender product like a conventional cake flour product produces.
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Nuts: Almonds, Pecans, and Walnuts
Almond Flour: We use blanched organic almond flour (or almond meal) which is a low-carb, gluten-free baking alternative to standard wheat flour. It provides great texture and flavor to our baked goods.
Whole Almonds: Our whole blanched almonds are fresh California almonds without the skin. They are perfect for making our own almond flour, almond paste, and other treats.
Pecans: We use raw, fresh Georgia pecan halves that are mammoth in size. They have a crisp, buttery texture and a mildly sweet and nutty taste. We use pecans in our cookie filling and in our homemade pecan pie.
Walnuts: We use black walnut pieces because they have a more intense, bolder, earthier nutty flavor than traditional English walnuts. Cultivated only in the U.S. and grown in the wild, black walnuts are also very rare and harder to find than their English counterpart. That’s why we love them so much!
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