About this episode
Today’s guest is Melissa Weller, the chemical engineer-turned-baker and author of “Very Good Bread.” Melissa is a James Beard-nominated baker and the former head baker at Per Se and Roberta’s in New York City. She returns to the show to share her expertise on this iconic French bread. Melissa joins host Jessie Sheehan to explore what it means to be a baker versus a pastry chef, her love for Dorie Greenspan’s “Baking with Julia,” and why a sturdy piece of cardboard is a surprising bread-baking essential. The duo walk through her Per Se Baguette recipe—breaking down the importance of pre-shaping and scoring, the difference between poolish and sourdough starter, and why a lid might be your best friend when making baguettes at home. Click here for Melissa’s Baguette recipe. Thank you to Ghirardelli Professional Products for supporting our show. To get our new Love Issue, click here . For Jubilee 2025 tickets, click here . Subscribe to our baking newsletter . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Melissa: Instagram , website , “Very Good Bread” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook