Born to a family of food critics, Melina Kelson has always been happiest making, discussing, and enjoying thoughtfully prepared foods. Melina is a Certified Master Baker, Certified Executive Pastry Chef, a Certified Bread Baker, Certified Viennoiserie Baker, Certified Sous Chef, and Certified Hospitality Educator. She spent 17 years teaching baking and pastry arts in a highly regarded professional program, where she took the lead on writing an artisan bread and laminated dough classes, and helped drive the curriculum along the path of continuous improvement.
Now in her fourth term on the Board of Directors of The Bread Bakers Guild of America, Melina is the three-time Director of WheatStalk and the chair of the Certification Committee, which has written defining and well-regarded levels for bakers.
Her deep commitment to sustainability informs her approach to baking and living. An edible landscape surrounds her wood-fired oven, where she operates a weekly micro-bakery, Bootleg Batard, just outside of Chicago. She also teaches continuing education classes, consults for bakeries, and works on research and development.