Melissa is a bread baker who lives and works in New York City. Melissa began her career as a Chemical Engineer where she developed her technical prowess.
With a passion for beautiful, handcrafted breads and pastries, Melissa turned her career towards pastry at the French Culinary Institute and refined her skills working in various establishments in New York including Babbo Ristorante e Enoteca.
At Sullivan Street Bakery she focused her interests on bread baking and developed her foundation of skills as a baker.
Melissa was the head baker at Per Se Restaurant and Bouchon Bakery from 2008 - 2010, and she went on to create and develop the bread program at Roberta’s in Brooklyn.
Melissa's new endeavor is East River Bread. Currently at the Williamsburg Smorgasburg selling hand-rolled bagels and cultured cream cheese, Melissa aims to open a bakery in Brooklyn.