Today we’d like to introduce you to Melissa Yanc.
Hi Melissa, so excited to have you with us today. What can you tell us about your story?
I began baking at seven years old with my grandmother. That interest grew with me through graduating pastry school, working in the best restaurants in Denver, to opening my first bakery in Denver and finally moving across the country twice to direct large pastry programs on the East and West Coasts for some of the leading names in the baking industry: Bien Cuit (New York) & Gjusta (Los Angeles). Since moving to Northern California, I’ve worked at SingleThread as the hotel baker and baked bread for multiple farmer’s markets, hotels and wineries. During pandemic, we hosted a Porch PickUp via our online store and our very own porch. In 2020 we opened Quail & Condor, the retail bakery and have exploded ever since.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Of course not. We ran into a lot of issues with the building and needing capital to improve the space. So we opened before being approved for food service. Eventually, the health department spanked us but we were on our feet by then. Plus, I had just given birth to our second son only six months before opening the doors. Sean, my husband was covering me three days a week so I could rest, but we were pulling 14-18 hour days for a couple of months. We couldn’t hire anyone yet either so we tipped out our friends, who were all higher-ups from our previous Michelin star job, just slinging espresso drinks, folding boxes and peeling apples for us. Those are the best memories.
As you know, we’re big fans of Quail & Condor. For our readers who might not be as familiar what can you tell them about the brand?
We specialize in naturally leavened breads, croissants, and desserts inspired by the seasons in their full abundance. But on the other side, we specialize in giving our leadership members proper training and practice good supportive habits for the team. We preach that our place does not need to be a Michelin-starred restaurant in order to be exercising good practices and making exceptional food. We are proud to put up great products, curated service, and a supportive employee experience.
What quality or characteristic do you feel is most important to your success?
Grit, humility and committed. No matter your position in a company you will only be successful if you’re willing to be these things.
Pricing:
- Croissants $5-$7
- Whole Cakes $60
- Scone $6
- Cookies $5
- Espresso Drinks $3-$6
Contact Info:
- Website: quailandcondor.com
- Instagram: @quailandcondor
Image Credits
Emma K Morris
