Melissa Weller
Contributor
Melissa Weller is a James Beard Award–nominated baker, pastry chef, and cookbook author. A former chemical engineer, she brings a scientist’s precision to everything from flaky pie crusts to laminated pastries and sourdough bread. She has led the baking programs at some of New York City’s most celebrated restaurants and bakeries, including Per Se, Bouchon Bakery, Roberta’s, and Sadelle’s, which she helped found. Her cookbooks, A Good Bake (2020) and Very Good Bread (2024), combine meticulous technique with approachable explanations of the science behind great baking. She lives in Brooklyn.
Recipes
Fudgy Brownies
Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.
Culture
If You’re Rolling Dough, You Need a Roul’pat
Save the tastefully flour-dusted marble for pretty photos.