Chef Melly Meyer spent years perfecting technical chocolate artistry before founding her studio on Oahu. Today, she combines micro-detailed tempering with culinary expeditions across Tokyo, Shanghai, Singapore, and beyond.

Through hands-on masterclasses in Hawaii and tasting logs shared under @abakerabroad, Melly invites aspiring bakers and travel-minded food lovers into her creative world.

Every tempered shell and destination bite connects intricate studio precision with global culinary discovery.

Get daily studio updates, behind-the-scenes masterclass highlights, and fresh travel logs from Japan, Shanghai, and Hawaii.