Sweet Melissa Patisserie was established in 1998 by executive chef and owner Melissa Murphy. A native New Yorker, Melissa is a graduate of the International Culinary center (formerly The French Culinary Institute), class of ’95.
Prior to the patisserie’s inception, Melissa had worked in some of New York City’s finest restaurants, and has been featured in and/or written numerous articles for magazines such as Food and Wine, Bride’s, Fine Cooking, Quick and Simple, The New York Times Magazine, Good Housekeeping, and Pastry Arts and Design. She has been favorably reviewed by The New York Times, the NY Daily News, The NY Post, Time Out NY, New York Magazine and more. The prestigious and renowned Zagat Marketplace guide has awarded Sweet Melissa’s a “Quality” grade of an astounding “28”for many years running.
Melissa was the recipient of the French Culinary Institute’s “Most Outstanding Alumni” award in 1998. Melissa also won a national recipe contest sponsored by The Almond Board of California (“Marzipandimonium!” 2006) and competed on “The Food Network Challenge: Edible Ornaments” where she captured the grand prize. Recent TV work includes “Throwdown with Bobby Flay” where she taught Bobby how to make the winning quiche crust, as well as “The Chew” with Mario Batali, where she teaches Mario to make scrumptious cherry berry hand pies.
Melissa’s first cookbook, The Sweet Melissa Baking Book (Viking Studio) was released in 2008, to numerous accolades and outstanding reviews, and was honored with an NPR award of “Top Ten Cookbooks of 2008”.
Melissa has recently closed her Park Slope location to spend time with her new baby boy. She is excited to start this blog of her life on her farm and sharing lots of great recipes, rearing her baby with her husband Chris, and together creating a new bakery near their now hometown in Hunterdon County, New Jersey.