top of page
This is the logo for Musing Baker.
This is Deb, the Musing Baker.

Meet Deb, the Musing Baker

My earliest memories are of standing on a chair in the kitchen next to my mother singing as we baked together. We continued to bake cakes for parties, cookies for Christmas, and pies and cobblers all summer long.


I learned the basics of delicious pastries from her while practicing for a lifetime. Then in 2010, I discovered that I have a wheat sensitivity and I began converting recipes to gluten free (GF). It was difficult, and often didn’t live up to my expectations.


In 2017, determined to create a gluten free dessert every bit as delicious as traditional wheat varieties, I started teaching myself gluten free French pastry baking. I found a new love for baking that was missing and was truly my own.


Like many who have celiacs or wheat sensitivity, we have been eating inferior GF pastries for years. I want to change that. Musing Baker French inspired GF pastries are unique. While you will find GF bakeries, none specialize in French pastries. And Musing Baker pastries are delicious, on par with the pastries from Ambrosia, the renowned patisserie.


French inspired gluten free pastries, made from scratch in small batches by hand, using only the freshest ingredients, with an emphasis on sourcing from local Midwest producers when able. We often pick the fruit we use in baking such as strawberries, raspberries, blackberries, apples, peaches, apricots, and blueberries.

Currently we sell primarily cakes, tarts, and cookies in a variety of sizes and flavors.

The menu changes seasonally using in-season fruits as the basis for the list and retaining favorites like
chocolate-chocolate ganache cake and strawberry-strawberry almond tart.

What to Expect

Most gluten free dessert recipes start from a wheat flour bake and substitutes GF flour. But the chemistry is different for GF, so just swapping out the flour produces a dry & dense pastry with substandard taste. This is what is packaged for sale at coffee shops and even some bakeries.

Also, GF desserts are virtually non-existent at restaurants. Most do not offer GF desserts and if they do there are only three choices: crème brulee, flourless chocolate cake, but ice cream is the standard offering.

Disappointing restaurant dinners everywhere. Dessert should be the delicious topping on the meal not an afterthought.


In the bustling culinary scene of Chicago's suburbs, gluten-free bakeries are plentiful, with locations in Chicago, Hinsdale, Wheaton, Geneva, Vernon Hills, Woodstock, and Lake in the Hills. However, the Barrington area lacks such a specialty establishment, particularly one focusing on authentic French pastries. While other bakeries in the vicinity primarily offer cakes for birthdays, cupcakes, brownies, and similar treats, our patisserie stands out for its commitment to crafting exquisite gluten-free delicacies inspired by French tradition.

Audience & Area

Our primary clientele includes individuals with celiac disease or wheat sensitivity, as well as those who opt for gluten-free options as part of an anti-inflammatory diet.


We cater directly to these discerning customers and also serve them through partnerships with retail shops, restaurants, and other establishments.


Our service area encompasses the Barringtons, Hoffman Estates, Schaumburg, Palatine, Arlington Heights, Deer Park, Lake Zurich, Fox River Grove, Cary, Long Grove, and Crystal Lake.


Currently, our baking operations are based in our home, but we are actively seeking a dedicated facility in or around Barrington. We are exploring potential partnerships for regular baking space, including discussions with Wild Asparagus and Baby Doll Bakery in Wheaton. Our vision is to establish a permanent presence in the Barrington area, aligning with our commitment to working, sourcing, and serving locally.


Our marketing efforts center around social media engagement through the Musing Baker Facebook page and Instagram account.


We maintain an email mailing list through WIX and are in the process of developing our website on WIX, utilizing the domain


Branding initiatives, including logo design and packaging development, are already underway, reflecting our dedication to creating a cohesive and appealing brand identity.


We employ a multi-faceted approach to sales, targeting both direct-to-consumer and business-to-business channels. Direct consumer sales are facilitated through email marketing, our website, pop-up events, and word-of-mouth referrals.


Additionally, we are considering utilizing third-party platforms such as ClickFunnels, Facebook Marketplace, and Etsy.


For B2B sales, we engage in direct outreach and delivery services to restaurants, coffee shops, and bakery locations.


Our growth strategy encompasses two phases. In phase one, we focus on raising awareness through tastings and forging partnerships with local retailers, coffee shops, caterers, and restaurants. We plan to expand our presence through pop-up events and targeted marketing efforts.


Phase two involves the establishment of a dedicated patisserie in the Barrington-South Barrington area, offering an inviting atmosphere and an expanded range of gluten-free and dairy-free products, including Italian pasta and bread from select producers.

Let's Connect

As a passionate baker, I'm constantly experimenting in the kitchen. Join my mailing list to stay updated on my latest creations! I'll send you each new recipe, along with exclusive content and my FREE newsletter. Let's embark on this culinary journey together, savoring every gluten-free delight!

  • Facebook
  • Instagram
  • Pinterest
  • Yelp!
bottom of page