Pastry chef Melissa Camacho, once featured on Top Chef: Just Desserts, shares a slice of her day and her journey. Born in Port-au-Prince, Haiti, she started out baking treats for classmates. Limited by the constraints of industry in Haiti, Melissa had a different plan for herself when she arrived in Manhattan, preparing to earn a degree in fashion and event planning.
Quickly realizing she needed a more creative outlet, Melissa finally allowed herself to return to her original calling and what brought her the most joy. Inspired by her husband, who is also a chef, Melissa dove into her career in baking. Today, she aims for a balance of family, food, and fun every day.
She and her family call Boonton home, where she spends her time mixing up sweet desserts and smiles. You can find her at the Boonton Farmer’s Market this spring and summer!
Q. Was baking a significant part of your childhood?
When I was growing up during the 80s and 90s, there was a lot of turmoil in Haiti. But, for a short time, my mom had a little brownie business, and I would help her out. I baked for my classmates. I always loved sharing desserts with people.
Q. Because everyone deserves a little treat!
That’s right! Unfortunately, career choices were very limited in Haiti, and pastry chef wasn’t one of them. My mom is American, and I spent summers here, so when it was time for college, I enrolled at NYU, but that wasn’t right for me. Then I studied fashion for a while. Finally, I found a job as a flight attendant, which I loved. But then I was laid off after 9/11. And I remember one afternoon, I was watching Food Network, a baking show, and I realized that baking desserts was a job, and I could make money at it. I applied to the Pastry Arts work-study program at the Institute of Culinary Education.
Q. Pastry Arts, a delicious major!
You bet! I landed an internship at Buddakan, where everything is made from scratch. They only brought in raw ingredients. It was intense work, 16-hour days, 6 days a week. But such a great experience. Then I was at Morimoto for a bit, bounced around a few Times Square hotels, and a couple of Michelin-starred establishments. The head chefs at that level are very committed, and they want their food to be exactly as they envision it—superb from the first bite to the last.
Q. What was the most important thing you learned during this time?
Salt! More than you think you need! And unexpected things can enhance your flavors. Add a little cardamom to your vanilla dishes. Citrus makes berries sing. And there is no substitute for good preparation.
Q. You met your husband at the Institute of Culinary Education?
Yes, and we’re total opposites! But that has helped our success; we balance each other. Restaurant work is hard, with the hours and dedication needed. It’s not for the weak. After we got married and had our kids, I wanted to work fewer hours and be home at night. So, I scaled back a little. I helped a friend at her bakery and did some catering. Then, COVID.
Q. So you had to reinvent yourself again.
Right! I wanted to keep baking and make people happy with my desserts. I started selling pastry boxes, which I called Pastry Drops. Every week, I posted a menu on Facebook; people would comment with their orders, and I’d ship them or deliver them myself, driving all over. We lived in Brooklyn at the time, but about a year into the pandemic, we wanted to get out of the city and found Boonton. We just loved it here. For a while, I couldn’t find work as a pastry chef until a friend asked me to make dessert for his restaurant. He wanted more elevated options than he could source himself, and it grew from there.
Q. Do you still do the pastry boxes?
Yes. I find inspiration in the seasons. I made cookies this past winter. Spring was tarts. I’m planning hand pies this summer. I post the menus on my Instagram, @sweetmelissabakeshop.
Q. This conversation is bittersweet for me because I had to go gluten-free recently.
My best friend is gluten-free! So for her, I always have at least two gluten-free choices on my menus. That’s been a great experience, learning to make delicious desserts that everyone can have.
Q. What is your favorite pastry?
To eat? A warm cupcake right out of the oven. To bake? Macarons, only because they are such a challenge. When they turn out right, there’s nothing like it.
I wanted to keep baking and make people happy with my desserts.