Kelly Mencin
Radio Bakery | Brooklyn, NY
February 2025
Kelly Mencin was dialed into pastry from the start. After high school, she headed straight to Johnson & Wales University in Providence, Rhode Island, earning a four-year degree in business and, of course, baking and pastry. She then moved to California to work at Thomas Keller’s Bouchon Bakery, where she refined her craft and learned to stay organized while working under Chef Aldana Iturri. Inspired by Iturri, Mencin switched over to the savory side of the kitchen and joined the team at Bouchon Bistro in 2016, developing fundamental skills in the kitchen and moving through the various stations of the restaurant. Eager to learn about more culinary styles and traditions, Mencin moved to New York and, after a make-or-break trail, became a tournant at Gramercy Tavern. Working under Chef Howard Kalachnikoff and Rising Stars alum Rafiq Salim, she thrived on the line and cherished the camaraderie of the kitchen, but eventually her penchant for pastry became undeniable.
Mencin left Gramercy Tavern, but later reconnected with Kalachnikoff and Salim to talk about their upcoming project. After a quick but formative one month stint at Che Fico in San Francisco, Mencin joined the opening team of Rolo’s as pastry chef. She spent the next few months developing recipes with Salim during the pandemic while opening a cafe at the restaurant. When Rolo’s finally opened, Mencin’s nostalgic desserts were a quick hit with guests. Building on the restaurant’s success, she partnered with Kalachnikoff, Salim, and Ben Howell to open a bakery of her own. Now, at Radio Bakery, Mencin transmits her pastry and savory cooking experiences into the bakery format, serving pastries, sandwiches, and breads that are both seasonal and craveable. With another location on the way, she is building a cooperative work environment and developing even more creative offerings for her devoted customers.
