Weller Melissa 350x350 - Weller, Melissa

Melissa Weller

Biography

Master Baker Melissa Weller is the operating partner and head baker of Manhattan’s acclaimed all-day American eatery and bakery, High Street on Hudson. Weller has been nationally recognized for her baking prowess and was named a semifinalist for the James Beard Foundation’s “Outstanding Baker” award in 2016.

Weller’s culinary career began when she enrolled in the French Culinary Institute (FCI). Weller went on to be a founding partner and creator of bagel-centric restaurant Sadelle’s, which capitalized on her cult following thanks to a stint at Williamsburg’s famed Smorgasburg market with her hand-rolled bagels. She also... READ MORE

Master Baker Melissa Weller is the operating partner and head baker of Manhattan’s acclaimed all-day American eatery and bakery, High Street on Hudson. Weller has been nationally recognized for her baking prowess and was named a semifinalist for the James Beard Foundation’s “Outstanding Baker” award in 2016.

Weller’s culinary career began when she enrolled in the French Culinary Institute (FCI). Weller went on to be a founding partner and creator of bagel-centric restaurant Sadelle’s, which capitalized on her cult following thanks to a stint at Williamsburg’s famed Smorgasburg market with her hand-rolled bagels. She also developed the much-lauded bread program at Brooklyn landmark Roberta’s, relying on the restaurant’s outdoor, wood-fired oven to craft an all-weather menu of baked goods that continues to entice visitors in droves even today. Her expertise was hard-won; she also served as head baker at Thomas Keller’s Per Se and Bouchon Bakery.

Weller is proud to lead High Street on Hudson both with her acclaimed breads and pastries and by her leadership expertise. Also to note, Weller’s first cookbook will also be published by Knopf in 2020. Outside of High Street on Hudson, Weller can be found spending time with her son and four pugs.

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What is your favorite NYC restaurant? And what is your go-to dish? I love King Restaurant. Their snacky bites are my go-to, particularly their panisse and carta di musica. What is your ultimate meal? My ultimate meal would be set somewhere in France at a large table with friends gathered round. There would be an overflowing number of vegetable dishes, a perfectly roast chicken, a cheese board in place of dessert, and a never ending supply of wine. What three things are always in your pantry? Whole wheat pastry flour, lemons, and flaky salt. If you weren't a chef, what would you be? I love all dogs, especially rescue dogs and geriatric dogs. I would be a veterinarian. If you could cook with anyone, who would that be? Nancy Silverton