About MELANIE MOSS
Contact me -
2017, Graduate of Hot Bread Kitchen incubator
2016, Esteé Lauder feature video, top female founders
2016, Enrepreneur interview on MSNBC
2016, Feature article on Forbes.com
2015, Mini Melanie bakery featured in Michelin guide
Melanie has made the kitchen her home since she was a little girl, growing up baking with her Viennese grandmother each day after school.
She is the Founder and Pastry Chef of Mini Melanie, a desserts company specializing in "almost too pretty to eat" chocolate cake truffles, custom cakes, and specialty desserts. The Mini Melanie team provides show-stopping desserts for events, delivers baked goods for office parties, ships truffles nationwide, and creates custom desserts for corporate gifts and branded special projects.
Prior to Mini Melanie, at both Babbo and Blue Hill at Stone Barns, Melanie rose through the ranks as Pastry Sous-Chef. At Blue Hill, Melanie was Head Baker for the cafe and created desserts for Chef Dan Barber's dinner menu.
Before starting her career in the food world, Melanie graduated with a double major in English Literature and French from Northwestern University. During school, Melanie was a restaurant/bar editor for Time Out Chicago magazine. She spent a year in Paris at the Sorbonne, cooking on the side for French chef Olivier Berte of Cours de Cuisine Paris.
Melanie is a CHOPPED Champion, outshining her competition in a chocolate-themed episode.
She lives in New York City, close to the Mini Melanie kitchen, with her husband Mike.