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When Jerie Weldon began selling cakes from her home 50 years ago, she couldn’t have imagined that her business would become a nationally recognized and multi-award-winning bakery creating thousands of wedding and party cakes annually.
The Master’s Baker has grown remarkably since Jerie’s youngest son, Chad, and his wife Rebecca took over eight years ago. They employ 12 full-time people and host customized cake-tasting experiences, offer baking classes, and are adding an event space. Their talented pastry chefs can also create gluten and dairy-free and vegan cakes. Some things haven’t changed, though. Every cake is still baked from scratch with love, Jerie’s not-so-secret ingredient, and they’re still known for excellent customer service and attention to detail. And each one of Jerie’s trademark buttercream roses is still fashioned around a gumdrop.
Although all six Weldon kids grew up washing dishes, flipping cakes out of pans, and attending bridal shows, Chad never planned to stay in the family business. He pursued a degree in landscape design. Then one day in 2010, newly married and sitting on the porch swing with his parents, Chad agreed to take it on. “I’m a dreamer,” he says, and he’s brought innovation and energy to expanding the business.
“Growth brings some sleepless nights,” he admits, “but it also brings blessings, like being able to give back to the community.” A food pantry box on the outside wall of their West Gay Street building helps local families and enables people to share with those in need. TMB supports numerous charities, including the Westside Community Center, Young Life, and Unite for Her.
Chad and Rebecca also enjoy continuing the legacy. They love, for example, to meet with brides whose mothers’ cakes were created by Jerie. And it’s still a family enterprise. The Weldon’s baby son and two daughters are perfecting the art of taste testing.