Mel the Bakery Opens Upstate in Hudson, New York | Eater NY

"Since opening on Ludlow Street in fall 2020, I watched Mel the Bakery earn acclaim for emphasizing freshly milled flour, heirloom grains, and pastries like its sourdough croissants; the tiny 370-square-foot Ludlow space led to long lines and quick sell-outs and helped Nora Allen land a James Beard semifinalist nod in the new Outstanding Baker category. After closing the Ludlow shop in April when the building was sold, she relocated upstate and opened at 324 Warren Street across from Hudson’s historic opera house, moving into a spacious 3,200-square-foot storefront with seating for at least 35 and additional outdoor seating at the neighboring Pocket Park where the experience is more leisurely—order at the counter and stay for a latte from the espresso machine. Taking over the former bakery as a turnkey operation let her buy excellent equipment (two 60‑quart, one 40‑quart, and a 20‑quart mixer versus a single mixer on Ludlow) and expand a menu that once threatened 11 breads: expect einkorn poppyseed miche, Max’s buckwheat porridge loaf, tomato pie, rugbrød, and occasional playful items like a Beetlejuice‑inspired black sesame seed striped loaf, plus pastries such as ham‑and‑cheese croissants with a whisper of grainy Dijon, cinnamon rolls, savory and sweet danishes, poppy‑seeded tebirkes, pistachio almond twice‑baked pastry, rye chocolate chip cookies, and more. Allen remains committed to supporting local small farms—working with Farmer Groundflour from Trumansburg—and stocks items like Syracuse Salt Co. flaky salt, Wild Hive Grain Project polenta, Hudson Harvest honey, and even tinned fish from the Cervo’s team. She’s building a “breaducation” wall with bannetons and pocket baker guides, may offer dehydrated sourdough starter, plans community events (a queer lasagna night, fundraisers for Hudson Valley food justice organizations, baker meet‑ups and pop‑ups), will apply for a liquor license, and is cautiously exploring wholesale while staying true to wages and quality. Mel’s name references mjöl, the Danish word for flour, and the bakery opens on the weekend of December 16–17 from 9:00 a.m. to 3:00 p.m., with expanded hours to follow." - Emma Orlow