“We want every cake we send out to be a masterpiece.”
From March’s “Family Owned & Operated” issue.
When Jerie Weldon agreed to bake cakes for her husband’s company in 1970, she had no idea she was starting a family business that would span generations.
Founded in Boothwyn, Pa, The Master’s Baker also operated out of Exton before settling their staff of eight pastry chefs, three designers, and one sculptor into their current West Chester location.
Now in its 49th year, Jerie’s son Chad Weldon is proud of how far The Master’s Baker has come, although he was initially hesitant to join the family business. “I worked with my family until I left for college,” Chad says. “I became a landscape architect in New York City for 10 years. But when my parents wanted to retire, I took it over. I think I needed that 10-year break to truly realize my love for this business.”
The experience has been incredibly rewarding. “You’re always battling corporate chains, but we’re a second-generation, specialty, niche business, and everyone knows that,” Chad says. “My parents built the foundation and there’s a lot of pride that goes into this.”
“We always tell our customers what goes into our cakes,” he says. “Whereas, if we were a corporate chain, you just wouldn’t know.” That means options for gluten-free, dairy-free and vegan cakes.
The Master’s Baker’s cakes are just so beautiful, it can be hard to justify eating them, but Chad says that’s part of the experience they provide. “Cake is an art,” he says. “We want every cake we send out to be a masterpiece.”