Miel Bakery

19/06/2026

A love for handmade forever and always. Everything we make is made from scratch. Not just the pastries, but also all the details that make Miel. The hand drawn illustration on our t-shirts and totes, the handmade encaustic cement tiles when you step in, the pink and blue ceramics, and now this beautiful curtain ready for the summer sun with all our greatest hits appliquéd. 🫶

16/06/2026

It’s a big mouthful and certainly not for the faint-hearted, but perhaps exactly what you need when you’re feeling faint-hearted. 72% dark chocolate pecan mousse, buttery pastry dough, topped with a dollop of more mousse and finished with chocolate soil. Self-love in a bun.

13/06/2026

Alphonso mangoes are special to us folk from Bombay. The anticipation is year-long and the season rewards us with a rush of colour and scent and is spent sniffing them for ripeness, turning them over in hay baskets and thinking about what to make next. This season at Miel, we’ve continued our annual tradition with our iconic Alphonso mango tarts, alongside mango matcha and a mango & mascarpone vanilla slice for good measure.
It’s been an exceptionally delicious season, and we’d love to invite you in for one last hurrah before we say goodbye to Alphonso mangoes until next summer!

11/06/2026

We take jam very seriously. Copper jam pans to celebrate and preserve the strawberry colour. Madagascan vanilla beans for good company. Plenty of patience, plenty of stirring, and plenty of love. The best part? When the smell wafts through the bakery and everyone starts asking us which fragrance we're wearing.

09/06/2026

Still reeling from the joy that filled Miel during this very special weekend. We were overwhelmed by the creative energy, inspiring conversations, unexpected collaborations, and the incredible support from our customers. The gratitude we feel for everyone who helped bring this celebration to life is difficult to put into words.
This weekend reminded us of what can happen when food, craft, and community come together. We hope to continue bringing this joyful circus of creativity and collaboration to Miel. And, as always, our pastries will remain a canvas for it all.

01/06/2026

Yuzu curd, silky Swiss meringue, black sesame.
An unconventional and possibly socially frowned-upon way to eat our yuzu curd tart: spoon out the curd and meringue first, then eat the empty tart shell like a waffle cone after the ice cream is gone.

29/05/2026

28/05/2026

Coconut and sesame sablé! A Japanese twist on our signature chocolate and sea salt sablé. The coconut crumbles in unison with the shortbread for the perfect bite. Available until 31st May :)

28/05/2026

We are so excited for the next four days of a special menu, a dozen different workshops and all round Japanese joys in our little corner of Warren St. All of us on the team have our favourites already through the testing and tasting process over the last few weeks. I especially love the miso and walnut sourdough and the nori and sesame cookies. My 5 year-old daughter ate up the entire packet of the coconut sesame cookies in minutes. They literally melt in your mouth. The yuzu bun too is pretty spectacular - it has a yuzu jam cardamom butter swirled through, brushed with yuzu syrup and topped with puckery yuzu sherbet mix. The yuzu meringue tart is like a spruced up tarte au citron. And the drinks? You’ve just got to have them all. Each so distinct and special. Ok I realise I’ve pretty much praised most of the products. Buts that’s because they all truly deserve to be consumed. Come join us this weekend!

27/05/2026

Yuzu + ginger + green green matcha on sparkling water! We’re working very hard to keep you hydrated and to make it more fun in the sun for you!