Miel Bakery

09/10/2026

Our new baking workshops are here!

Join us at Miel in our dedicated workshop space for hands-on classes, expert tips and plenty of delicious things to take home.

Here’s what’s coming up:
🍫 Chocolate Truffles – Master silky ganaches, tempering and hand-rolled chocolate treats.
🥐 Kouign Amann – Learn the art of lamination and create buttery, caramelised Breton pastries.
🥧 Pastel de Nata – Make Portugal’s iconic flaky custard tarts from scratch.
🍪 Cinnamon Buns & Chocolate Sablé – Perfect soft, buttery buns and melt-in-the-mouth chocolate biscuits.
🍰 Éclairs & Choux Pastry – Master choux, craquelin, piping and delicious seasonal fillings.

Whether you’re an enthusiastic beginner or looking to refine your skills, we’d love to bake with you!

Bookings are now open! Spaces are limited, so head to the link in our bio to reserve your place.

18/09/2026

Presenting the grape soda laminated brioche: a little change to our laminated brioche, with uva fragola grapes making an appearance this autumn. Think of a grape soda flavour that is remarkably perfumed. (These grapes are also called strawberry grapes.) The laminated brioche has almond cream baked in, is soaked and softened with the grape compote, and is then topped with billows of whipped cream and a perfect little mound of fizzy uva fragola.

11/09/2026

A classic boulangerie staple that we are somehow only now baking at Miel: tarte fine aux pommes. A thinly rolled puff pastry layered with a smear of our slow-roasted apple compote and topped with delicately sliced apples. This then gets brushed with a vanilla-infused butter. It is baked in the deck oven just after all the breads for the day are out and we want to use up the lingering heat in the oven. We’ve started with the crisp, firm Pink Lady and the plan is to try different varieties of apples as they come into season this fall. Simple yet so satisfying, the custardy aroma of the vanilla butter and baked apples is a candle somewhere waiting to be poured.

24/08/2026

Out of our three signature cookies, this is our famously fudgey one. Organic buckwheat flour with 72% dark chocolate and as with all our cookies, we don’t skimp on the flakes of the sea. It also happens to be gluten-free!

17/08/2026

29/07/2026

22/07/2026

New batch of apricot-ginger cordial! A gingery punch mellowed by the sweetness of ripe apricots, all distilled into this gorgeous sunny hue ☀️

15/07/2026

The making of our muscovado vanilla syrup is always a labour of love. Every batch is enriched with vanilla pods from the one before, allowing their flavour to deepen and evolve over time. It's a little potion that keeps on giving, sweetened by time itself.

12/07/2026

Laminated brioche, almond frangipane, strawberry compote, perfect clouds of Chantilly cream, finished with fig leaf dust made with our customer’s beautiful fig leaves!