2004 Graduate of Professional Pastry Arts

After a career in chemical engineering, master baker Melissa Weller felt she needed a change of pace. She found it in the Professional Pastry Arts Program at ICC. After graduating in 2004, Melissa went on to work in the kitchens of Babbo, Per Se, Bouchon and Roberta’s.

Armed with a resume of NYC’s best bakeries, Melissa started experimenting at home making bagels, perfecting her recipe with each new batch. Her next stop was the outdoor Brooklyn markets, where she sold her homemade bagels, garnering critical acclaim and catching the attention of The Major Food Group. In 2013, Melissa became head baker and co-owner of Sadelle’s earning the title of “The Bagel Whisperer” for her inventive creations.

After spending a few years in restaurant consulting in NYC and Philadelphia — and writing a cookbook to be published in 2020 — Weller has found a home base in the West Village, where she has recently joined Ellen Yin and Eli Kulp as a partner at High Street on Hudson.


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and Fri 9am to 3pm.
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