San Diego mom and businesswoman Melanie Dunn proves it's never too late to try a new career path. In 2018, Dan gave up her 15-year career as a high school teacher to fulfill her dream of becoming a chef.
Dunn, a mother of one, said a former student told her about Le Cordon Bleu when she was teaching high school English. One summer, Dan took the plunge and trained in Paris, then opened a restaurant in North Park.
Today, Dan is the owner of Patisserie Melanie in North Park. The shop is a cozy bakery and restaurant where customers can enjoy French pastries such as croissants and eclairs. The restaurant also offers Parisian dinner and lunch menus such as French beef stew and chicken stew.
“If you've spent any time in France, you know that corner bakeries are an integral part of the French way of life,” Dunn says. “I wanted to create it for the North Park community. The North Park community has always stood out to me as a vibrant village of creativity and flair. Someone in the area stopped by Patisserie Melanie. There's not a day that goes by that I don't say how happy we are to open and that we are exactly what NP was missing. It's satisfying to be a neighborhood gem in an area that's full of gems.”
Dan said her food is beautiful, but even in the Instagram world, she values the authenticity of the food over its beauty.
“I hold myself to high standards,” Dunn said. “I take on the responsibility of being an ambassador for French bread and its craft. Our croissants take three days to make. The almond paste and raspberry compote in our best-selling raspberry-almond croissant are… Fate a la Maison [made in-house], so is Croque Monsieur's brioche. These are just two examples of how there are no shortcuts at Patisserie Melanie. We understand that this makes a difference in the taste of the final product. I am extremely proud of my team and their commitment to reliability and high standards. ”
Dan's North Park Kitchen reminds him of his childhood, when he would often bake with his mother.
“My mother inspired me to become a pastry chef,” Dan said. “But it wasn't the classic way of learning, standing at her elbow in the kitchen while she baked. You helped me a lot.”
Dan said his mother also gave him the right to make his own food as a child.
“I was a 'latchkey kid' in the '80s and very independent,” Dan said. “When my brother and I got home from school, it was our job to do homework, do housework, and make our own snacks. I think I came from this experience where I was given the resources to do that. It was very empowering.”
Now, as a mother, Dan wants to give her children the same power.
“I hope my kids see the perseverance to hold on to your business vision,” Dunn said. “But talent and creativity alone are not enough. Making dreams come true requires planning, organization, and long hours of work. When my children lament that their mother is not home, I start a new business. I remind her of our commitment to our goals as owners. We are currently in our first year of business, so this requires a significant amount of time. But I also remind her that it won't last forever. I remind her that it's important for us both to continue talking, crafting, and baking together to maintain our close relationship.”
____
San Diego Mamas is published on Saturdays. Have a story idea? Email hoaq@timesofsandiego.com and follow @hoawritessd on Instagram.
