Melissa Weller is a master baker whose work has received critical acclaim. She is the owner and founder of Sadelle’s, a bakery-restaurant in Soho.
Melissa was born and grew up in Central Pennsylvania. As a child she loved to bake and was always at her mother’s side in the kitchen. Her passion for food and cooking blossomed while living in and traveling throughout France during and after college.
Prior to pursuing a culinary career, she worked as a chemical engineer developing fuel cell engines for alternative fuel vehicles. In 2004 she turned her career towards bread and pastry at the French Culinary Institute, and refined her skills at various establishments in New York City, including Babbo Ristorante and Sullivan Street Bakery.
From 2008 through 2010 she was the head baker at Per Se Restaurant and Bouchon Bakery. From there she went on the create the much lauded bread program at Roberta’s in Brooklyn, baking all of her bread in an outdoor, wood-fired oven through rain, snow and shine.
In 2013 she created a sensation by selling her hand-rolled bagels at the outdoor Smorgasburg market in Brooklyn. Those bagels lead to her partnership with the Major Food Group to create and open the bagel-centric restaurant Sadelle’s.
Melissa received a James Beard Nomination for Outstanding Baker in 2016.