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Melissa Weller

Teaches at The Brooklyn Kitchen

Melissa Weller 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 furthered her skills as head baker at Per Se Restaurant and Bouchon Bakery, where she managed a 24-hour baking operation and developed many new breads. Melissa now creates fabulous breads in an outdoor wood-fired oven at Roberta's Pizza in Bushwick.

Reviews of Melissa Weller

(6 Reviews)
  • French Baguette Making

    Anonymous review on 3/2/2015
  • French Baguette Making

    Reviewed by Irene G. on 3/2/2015
  • Intro to Sourdough

    Reviewed by liz r. on 11/11/2013
    This was a great course! Bread, of course, takes more than 2 hours to make; sourdough, in particular, is quite time-consuming. The teacher got around this by preparing materials for each step of the way so she could demonstrate the whole thing, minus the waiting. A professional baker for a decade and a food chemistry engineer before that, the instructor had enough experience and knowledge to answer everyone's questions very clearly, and to a great level of detail. Honestly, I left the class feeling I could make perfect sourdough on my first try. (First try hasn't happened yet so I can't verify this.) Haven't ever taken a cooking class before, so I can't compare the facilities to anywhere else. That said, everything seemed pretty on target--and most importantly, it seemed like everyone could see the teacher's hands with no problem. Course also came with bread made that morning according to the recipe we learned in class; beer & selzer; and we were sent home with a little vat of starter. Highly recommended!
  • Intro to Sourdough

    Reviewed by Beth Meyer on 4/22/2013
    I had a problem when I got there. I had paid for 3, (have the email for 3) and when I got there, the kitchen said they only received information from course horse that I had registered only 2 AND now the class is sold out. So, they thankfully allowed my third person to sit in but I had to pay for another seat. I need to know what to do about this . I have that receipt too so, do you refund me the cost of having to repurchase the ticket or who do I need to talk to? Please let me know. the class was really good by the way !Beth Meyer
  • Pretzel and Mustard Making

    Reviewed by Brian Petersen on 3/3/2013
    This was a great cooking class. Brooklyn Kitchen is always an enjoyable place to go and I found the teaching facilities to be very good. It was very clean and spacious. The teacher was exceptional. I don't recall her name, but she was very experienced and passionate. She made sure that everyone understood what they were doing and spent a good amount of time taking questions and having side discussions. The curriculum was easy to follow and I was able to make pretzels again the next day. I'm planning on making the mustard soon. The cost of the class is also very reasonable compared to many other cooking classes.
  • Baguette Making with Roberta's

    Reviewed by Yvonne on 5/24/2012
    It was great. Brooklyn Kitchen had a full facility that was well-situated for training. The instructor brought tremendous experience and was very helpful. I highly recommend baguette class at BK.

Classes taught by Melissa Weller

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