MINI MELANIE'S SWEET UNIVERSE
Interview with melanie moss, who has baked in the michelin starred kitchens of babbo and blue hill at stone barn. After months of research and recipe tasting, minimelanie launched in new york in the fall of 2014 and ever since her signature has become her edible gem truffles which really are too pretty to eat.
Your greatest inspirations or influences?
My grandmother. She moved to New York from Vienna when she was six, and I grew up baking classic European desserts with her. I'm inspired by the chefs I've worked for to create a modern take on classic desserts from my childhood.
Most interesting cake design or flavor you have come up with?
We stick with approachable, carefully produced cake flavors with great texture and composition. I'm excited to do our take on Harry Potter Butterbeer in cake form for a kids party this weekend!
Most interesting response to your sweets?
Without a doubt, most people say that our chocolate minis are "almost too pretty to eat." Just yesterday, someone emailed me that they tried a mini and " almost died of happiness".
How do you differentiate yourselves from the rest?
Our chocolate minis are very different from other chocolates out there on the market. They are mini desserts within a pretty, handmade chocolate shell - so they're not a truffle, and they're much more refined than a cake pop! And we pride ourselves on our customer service and attention to detail with custom orders.
How did you know this is what you wanted to do? and do you have any advice for anyone on the path of starting their own business?
I think I've always known deep down that I wanted to bake for a living, but I went to university and worked in book publishing first. If you work really hard and follow your instincts at what you love, it's a great recipe for creating something different and special, which is what we try to do every day.
Favorite websites, blogs, magazines or social media handles?
I'm obsessed with the Instagram handle @desserted_in_paris at the moment. I lived in Paris for a year, and this makes me "homesick." The photos are so beautifully done, showcasing the variety and beauty of French pastries. I'm really into Tasting Table's profiles, and I've subscribed to Bon Appetit since I was eleven. Great to see the magazine's changes over the years!
Proudest moment so far or anything else you would like to share with our audience?
So much has happened over the first two years since Mini Melanie was founded. I will be proud and happy when we move into our new location that's all our own this holiday season in Brooklyn. Can't wait for everyone to see pictures and visit!
