OTG has opened Mélange Bakery Cafe, a 24-hour production bakery, at Terminal C at Newark Liberty International. The bakery, developed with Chef Jacques Torres, offers more than 3,000 “from-scratch” items daily to travelers.
Torres, renowned for French pastries and fine chocolates, consulted on the development of the concept, along with two executive pastry chefs and a team of classically-trained bakers under them.
“The most fun I have as a pastry and chocolate chef is to surprise and delight my customers,” said Chef Jacques Torres. “This is one of the reasons I couldn’t resist developing Mélange at Newark Liberty. 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.”
At full capacity, daily production at Mélange can comprise of 1,000+ croissants, assorted pastries and buns; 1,200+ hand-rolled New York-style bagels (including rainbow bagels); 600+ muffins; 200+ hand-crafted chocolate bars; 75+ cupcakes; 12 types of macaroons; 10 varieties of doughnuts and six varieties of sweet and savory eclairs.
OTG has partnered with Valrhona Chocolates to create hand-crafted chocolates and bonbons. The Valrhona corporate pastry chefs provided training to OTG’s team at L’Ecole Valrhona Brooklyn and onsite at Mélange. Further, only imported French butter is used in the Viennoiserie.
“We’re excited to work with Chef Torres and Valrhona to bring Mélange to life for United customers at Newark Terminal C,” said Rick Blatstein, OTG’s CEO. “We pride ourselves on using the best talent and ingredients to deliver the freshest food to travelers. With Mélange, our restaurants throughout Terminal C literally can’t get fresher baked goods.”
Mélange is located in the Global Bazaar on the C1 Concourse in United’s Newark Liberty Terminal C.
