Behind the Scenes at Mélange

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United travelers won’t have to look far to find a mélange of fresh treats pre-flight.

The first of its kind, Mélange Bakery and Chocolaterie is a full production, in-terminal bakery developed with James Beard Award-Winning Pastry Chef and Chocolatier Jacques Torres. With more than 3,000 items are created ‘from scratch’ daily, 24/7/365; Mélange features an open concept bakery kitchen and chocolate room, where classically trained pastry chefs and chocolatiers provide a bit of theater to the travel experience.

We recently had Chef Torres take us through a few of Mélange’s signature items including Jacque’s take on the traditional chocolate bonbon & his signature, fresh croissants made with 100% French butter.

The BonBons

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A blanket of melting Valrhona Chocolate enrobing the bonbons being prepared on the chocolate room’s viewing deck is a sight that can stop the busiest traveler in their tracks.

The Croissants

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Fluffy croissants (with President Professional Beurre Sec de Tourage folded in) are rolled by hand daily by one of three teams that keep the bakery running 24 hours a day.

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First, the 5 feet of croissant dough is stretched onto a refrigerated table where it is cut using a custom roller. One of Mélange’s Executive Chefs Raphael Boeri, a former student of Torres’, holds up the finished product – perfect layers of flakey, buttery dough.

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Torres’ involvement in the development of Mélange has been more than a year in the making, planning, trials, and ultimately success.

“The most fun I have as a pastry and chocolate chef is to
surprise & delight my customers.

You would not normally think of a world-class round-the-clock
bakery being located in an airport, but that is exactly what we do
for United customers every day.”

– Chef Torres

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With fresh baked, onsite offerings that include croissants, macarons, muffins, cupcakes, bonbons, doughnuts, éclairs, and bagels; your next pre-flight fix is at Mélange Bakery and Chocolaterie.

Happy Travels!

– OTG

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