Learning to bake cookies alongside his nurturing mother, Julian Plyter of Melt Bakery unknowingly discovered his life’swork . In this installment of Faces Behind the Food, Julian shares memories from his childhood, when he first learned to roll out cookie dough and used fruit picked ripe for his cookies. This early introduction to baking led Julian to pursue baking professionally and open up the beloved Melt Bakery. For hours and locations of all of our vendors, see High Line Food.
Tell us about yourself and your passion for food and drink, including any fun or unusual facts that we might not know. (Any secret talents, perhaps?)
I have been an avid supporter of local food since I was a kid, picking peaches in my great-grandfather's backyard, picking cherries with my mom from our own tree, and planting and cultivating gardens with my family. I am also a classically trained pianist, although it's been a while; not sure if there's any talent left in that pool! My favorite composer to play was always Chopin. My paternal grandmother was actually my first piano teacher, and she gave me many of my beloved cookie recipes as well.
The earliest memory I have is rolling cookie dough at the age of four using old-fashioned tools like cherry pitters and wooden spoons belonging to my grandmother. We had orange-and-green wallpaper in the kitchen that I can still visualize, too. My mother inspired my love of baking. I’ve spent countless hours beside my mother learning to replicate her recipes, but no one can make better cinnamon buns than she. In our hometown, she also reigns as queen of homemade pies. The classic Melt cookie is a chocolate-chip walnut, adapted from one of my mother’s old recipes.