Baked by Melissa

Baked by Melissa Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Baked by Melissa, Cupcake Shop, John F. Kennedy International Airport, Terminal 5, Jamaica, NY.

10/08/2026

For the mayo 
1 egg
1 tablespoon Dijon mustard
1 tablespoon red w**e vinegar
½ teaspoon salt
2 heads roasted garlic (roasted in aluminum foil at 400F for 45 minutes)
¼ cup avocado oil
For the tuna salad
2 celery stalks, finely chopped
2 cans tuna, drained
Break up the tuna with a fork
Lemon cheek
Add the celery, lemon juice, and roasted garlic aioli
Make the roasted garlic mayo. Add the raw egg, Dijon, red w**e vinegar, salt, and roasted garlic to a narrow jar wide enough to fit an immersion blender. Blend with the immersion blender, slowly pouring in the avocado oil as you go. Continue blending until the mayo emuslifies and becomes a pale yellow. (It will be a bit thinner than store-bought, but it should thicken slightly.
Add the celery and tuna to a bowl and break up the tuna with a fork. Stir in a tablespoon or two of aioli and stir to combine. Keep adding aioli until it reaches the right consistency. Squeeze the lemon cheek into the tuna and stir again. Taste and add salt if needed. Eat on a chip (or however you want).

10/07/2026

For the mayo 
1 egg
1 tablespoon Dijon mustard
1 tablespoon red w**e vinegar
½ teaspoon salt
2 heads roasted garlic (roasted in aluminum foil at 400F for 45 minutes)
¼ cup avocado oil
For the onions 
1 yellow onion, finely chopped
1 teaspoon avocado oil
¼ teaspoon salt
Black pepper
For the egg salad
9 hard-boiled eggs
¼ teaspoon salt
Black pepper
3 tablespoons roasted garlic mayo 
Make the roasted garlic mayo. Add the raw egg, Dijon, red w**e vinegar, salt, and roasted garlic to a narrow jar wide enough to fit an immersion blender. Blend with the immersion blender, slowly pouring in the avocado oil as you go. Continue blending until the mayo emuslifies and becomes a pale yellow. (It will be a bit thinner than store-bought, but it should thicken slightly.
Now make the onions. Heat a small frying pan over medium heat and add the oil. 
Finely chop the onion and add it to the pan. Season with ¼ teaspoon salt and a few turns of black pepper. Stir occasionally, lowering the heat so they don’t burn. Once you notice brown bits forming on the onions, deglaze the pan with ¼ cup of liquid (water or bone broth). Repeat as needed. 
Cook the onions for 30-40 minutes, until they’re a deep caramel color. 
Peel the eggs and grate them with the wide holes of a box grater. Add them to a bowl, then add the onions, ¼ teaspoon salt, a few turns black pepper, and 3 tablespoons of the roasted garlic mayo. 
Mix together well and adjust seasonings as needed.

10/06/2026

Prime Day deals linked in bio!

10/05/2026

1 carrot, peeled
2 mini cucumbers
Small handful tomatoes, chopped into small pieces
3 tablespoons Castelvetrano olives
Miso vinaigrette

Peel the carrot and cucumbers into ribbons and chop the tomatoes and olives. Add all of it to a large bowl.
Top with miso vinaigrette (comment MISO for the recipe) and serve.

10/05/2026

Introducing our October Mini of the Month, Midnight Munchies.

10/04/2026

4 artichokes, tops trimmed off and stems peeled
4 garlic cloves, peeled and smashed
4 cups bone broth
Peel off any rough looking exterior leaves on the artichokes. Cut the tops and bottoms of the stems off the artichokes and peel the remaining stem. 
Place a large pot on the stove and add the garlic, artichokes, bone broth, and salt. Turn the artichokes to get them covered in broth, then stand them up top-side down. 
Turn the stove to medium heat and cover the pot, until the broth simmers. Lower the heat slightly and cook the artichokes, covered, for around 45 minutes. Pull a leaf off the artichoke with tongs to check if it’s done; the flesh should easily come off the inside of the leaf. If it’s still tough, continue to steam for a few more minutes.
Once the leaves are cooked, remove the pot from heat and let sit, covered, until you’re ready to serve.

10/03/2026

Ingredients:
2 chicken breasts, skin-on
2 chicken breasts, skin-off
½ teaspoon salt
Avocado oil spray 
3 cups chicken broth
Preheat the oven to 300°F. 
Season the chicken with salt. Heat a large pot over medium heat and spray with avocado oil, then add the chicken to the pot.
Sear for 2-3 minutes, then pour in the broth. Cover, with the heat on medium, cooking until the broth comes to a low simmer. 
Transfer the pot to the oven and cook for 40 minutes, until the chicken is cooked through (it should read 165°F if you have a thermometer). Remove from the oven and let cool with the lid still on.
Set the chicken breasts in a large bowl and remove the skin. Add ¼ cup of broth from the pot and shred the meat with two forks or your hands, adding more broth as needed so it stays juicy. Stir the shredded chicken and continue adding broth so it doesn’t dry out. Adjust seasonings to taste and serve.

10/01/2026

Ingredients:
1 Japanese sweet potato
1 tablespoon maple syrup
1 teaspoon vanilla paste
Pinch of salt
¼ teaspoon ground cinnamon
2 teaspoons light brown sugar
1 tablespoon butter

Preheat the oven to 350F. Wrap the sweet potato in aluminum foil and bake for an hour and a half, until the inside is tender.
Once the potato is cool enough to handle, slice down the middle and squeeze open with your hands.
Add the maple syrup, vanilla, cinnamon, sugar, a pinch of salt, and butter, and mix together with a fork.
Taste and add more salt/sugar as needed, then eat immediately.

10/01/2026

Introducing Baked by Melissa x Sweet Loren's gluten-free assortment featuring 6 brand new flavors! Cookies 🤝 cupcakes. The collab we didn’t know we needed. Available for limited time!

09/30/2026

Ingredients:
1 yellow onion, chopped
1 ½ lbs. skinless, boneless chicken thighs
3/4 teaspoon salt, divided, plus more to taste
Black pepper
Avocado oil spray
1 carrot, peeled
1 1/2 teaspoons cumin
1 heaping teaspoon dried oregano
1 teaspoon sweet paprika
½ teaspoon ground coriander
3 garlic cloves, grated with a microplane
1 7 oz. can green chiles
3 cups bone broth
2 cans cannellini beans, drained & rinsed
1/3 cup raw, unsalted cashews
1 small handful fresh cilantro
1 small handful fresh parsley
2 ears corn, shucked
Lime, to serve

Recipe:

1. Heat a large Dutch oven over medium heat.
2. Pat the chicken dry and season on both sides using 1/4 teaspoon salt and a few turns of black pepper.
3. Spray the pot with avocado oil and add the chicken. Sear for 3-5 minutes on each side, until golden brown. Remove the chicken and set on a plate nearby.
4. Add the onion to the pot and use a wooden spoon to scrape the brown bits off the bottom (add a little water or broth to deglaze if needed).
5. Grate the carrots with the wide holes of a box grater and stir into the pot. Cook for another 3-5 minutes, until the veggies have softened.
6. Add the spices and garlic: 1½ teaspoons ground cumin, 1 heaping teaspoon dried oregano, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon ground coriander, and 3 grated garlic cloves. Stir and cook for a minute so the flavors bloom.

Address

John F. Kennedy International Airport, Terminal 5
Jamaica, NY
11430

Opening Hours

Monday 5:30am - 10:30pm
Tuesday 5:30am - 10:30pm
Wednesday 5:30am - 10:30pm
Thursday 5:30am - 10:30pm
Friday 5:30am - 10:30pm
Saturday 5:30am - 10:30pm
Sunday 5:30am - 10:30pm

Telephone

+12128420220

Website

Alerts

Be the first to know and let us send you an email when Baked by Melissa posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category