History
Baker Maid Products, Inc. was founded in 1953 by L.L. “Doc” Mullins. Born in Monroe Louisiana in 1903, Doc developed a fascination with baking and the science behind it at an early age. After studying sugar chemistry at Louisiana State University and receiving a Ph.D. from Georgia Tech, Doc began working in the sugar refining industry in Cuba. While in Cuba, he enjoyed experimenting with formulas and recipes for different types of confections, particularly fruitcake. Coupled with his extensive knowledge of food science, Doc’s fascination with baking led him to develop a recipe for fruitcake using the finest fruits, nuts, and flavorings, and thus he created one of the most delectable fruitcakes available anywhere.
Once back in the United States, Doc made New Orleans his home after meeting and marrying his wife, Ruth, whose family ties to New Orleans went back many generations. It was in New Orleans that Doc and several of his friends, who by this time were nationally renowned bakers themselves, opened a bakery. While operating the Dixiana Bakery and later the French Market Bakery, Doc became involved with the wholesale production of his delicious, locally famous fruitcakes. Although the Dixiana and French Market bakeries are now only fond memories to long-time New Orleans residents, Doc’s delicious and renowned fruitcake lives on. It’s still sold in the same “Creole Royale” tin, showing the majestic Jackson Square painted in water colors, a long-standing tradition of Baker Maid that began over 50 years ago and continues to this day.
Baker Maid is now owned and operated by Doc’s grandson Darryl, who took a special interest in the bakery from a young age. Darryl grew up in the bakery at his grandfather’s side, performing whatever job needed to be done, and at the same time learning the trade of baking. Darryl’s desire to contribute to the bakery led him to study the science of baking and compile one of the most extensive private libraries on baking science in the country. As Baker Maid grew, Darryl’s contributions became increasingly more vital to the bakery, so together, Darryl and his grandfather Doc developed the product line of delicious cakes and cookies that baker Maid sells today throughout the United States. Darryl has carried on the business since 1980, when his beloved grandfather Doc passed away.
Baker Maid’s expansion has led the bakery all over New Orleans, from the initial retail location in the French Quarter to a larger wholesale location on Tchoupitoulas Street (pronounced chop-i-TOO-las). In 1993, expansion caused Baker Maid to move its operations to nearby Mississippi. From this time until 2007, Baker Maid flourished on Main Street of Poplarville and enjoyed the wonderful, warm hospitality of the generous people of Mississippi. But a bakery born of New Orleans tradition can stay away for only so long, and following the devastation of Hurricane Katrina, Darryl and his family felt strongly about returning to New Orleans in hopes of contributing to the rebuilding and restoration of this historic city. In 2007, Baker Maid’s need once again for expansion created the opportunity to return the business and family back home to New Orleans. Baker Maid’s new location in New Orleans was one which did not flood during Katrina, and was strong enough to withstand hurricane force winds.
Today, Baker Maid Products enjoys a large secure manufacturing facility in the heart of New Orleans, near the Superdome and the French Quarter. Baker Maid is now in its fourth generation: Darryl’s two sons, Greg and Troy, attend Tulane University while working at Baker Maid, continuing the dream that was started by their great grandfather Doc.
