Parts and technical support from the people who installed it. Se habla español. Monday–Friday, 8:00–5:30 Pacific.
Reading the tape…
Tell us what you want to bake. We'll help you build the bakery that bakes it — the way we have for America's best-known bakeries since 1986.
Need smallwares? The store is one click away →
+ Hundreds more
Yountville, California
One sentence from the person who bakes there.
Glendale, California
One sentence from the person who bakes there.
Los Angeles, California
One sentence from the person who bakes there.
San Francisco, California
One sentence from the person who bakes there.
Portland, Oregon
One sentence from the person who bakes there.
Select a project to see the build
The same standard whatever your size — from a single neighborhood storefront to a line that runs around the clock.
Between two of these? Tell us what you bake →Not sure what you need yet? That’s the right place to start. We’ll help you figure it out — one conversation, no homework.
Tell us what you bake →The bread talks first: your volume, your style, where you’re headed.
Your space, drawn around your work — flour to finish, in CAD.
Machines matched to your drawing, never the other way around.
Delivered, installed, answered for — long after your first bake.
TMB was founded in 1986 by Michel Suas — the French baker who went on to found SFBI, the school that trained a generation of American bakers, and to write Advanced Bread and Pastry.
We have shared an address, and a standard, ever since. Employee-owned since 2011, and still answering our own phones.
Read the full story →Our parts sit on the shelf for years — then save a baker’s morning. Not a ticket queue. Not a call center. The same small team in South San Francisco that planned your line.
A baker answers, not a menu.
Stocked in South San Francisco, not ordered from Europe. [CONFIRM]
The same crew that set your oven knows how it was set.
We carry parts for equipment older than most dealers. [CONFIRM]
An electrical engineer who has spent two decades inside these machines. He’s the one who talks a baker through a dead control panel before dawn.
Years at TMB · confirm
Parts requests reach a team that includes our CEO. Your downtime doesn’t wait behind anyone else’s.
Consent to name · confirm
If the equipment we sold you isn’t doing what we said it would, that one comes to Martin. Thirty years in baking, and the person who made the promise is still here.
Title · site says VP sales, CFO
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TM705 P · Linen-lined wicker · Handcrafted · Holds 900 g
The 14″ oval banneton — handcrafted wicker with a sewn-in linen liner, sized for a 900-gram loaf. Since January, 541 of them have gone out the door. That is the shop’s plainest recommendation.
The cane breathes while your dough proves, so the skin sets instead of sweating. The linen turns the loaf out clean and hands you a smooth surface to score — no flour caked in the coils, no dough left behind.
Yours ships from the same building that holds the parts for the ovens behind the best bread in America. Lames, peels, couches, and scales sit on the shelf beside it — every one priced, every one in the cart today.
Have a question that isn't here?Ask an expert — a real person answers →
Both — and planning comes first. We start by listening to what you bake and how much, then draw workflow and floor plans around your space before recommending a single machine. If we're not the right fit, we'll say so.
Yes. Delivery, installation, spare parts, and technical support — including phone support from our team and our in-house electrical engineer. When you work with TMB, you'll know exactly who to call.
The same small team in South San Francisco that planned your line — not a ticket queue. Parts requests reach a team that includes our CEO, and technical questions reach our in-house electrical engineer. [Phone · resolve topbar discrepancy]
Yes — proofing baskets, lames, couche, peels, and more ship from our South San Francisco warehouse. Browse the store and check out in a few clicks; no quote request needed.
We keep select equipment in stock and ready to install, so you don't always have to wait on overseas lead times. Check what's available now, or ask us — timing is part of the plan.
Equipment lease financing is available through our longtime leasing partner. Tell us what you're planning and we'll point you in the right direction.
Please do. We're at 527 DNA Way in South San Francisco, next door to the San Francisco Baking Institute. If you're in the Bay Area, come see the equipment in person.
A machine, a part, an order, an invoice — the counter handles all of it, Monday through Friday. Call, write, or come by; either way you reach a person, not a queue.
(650) 589-5724527 DNA Way — next door to the San Francisco Baking Institute. Not a coincidence.
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