Miel Bakery

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!

26/05/2026

Nori, 72% Valrhona dark chocolate, black & white sesame, sea salt - this recipe has been such a joy to test for our Japanese weekend and has instantly become a favourite staff snack. Hope you love it as much as we love nibbling on it. Available throughout the Japanese weekend alongside other exciting Japanese products coming your way!

24/05/2026

Our iced mango matcha is summer in a cup but also one of the only remedies we can offer you when it’s 30 degrees outside!

22/05/2026

It’s incredible how little tweaks can have a massive impact on a loaf of bread. We had the wonderful opportunity to get our sourdough bread and processes looked into by master baker and the learnings have been profound. A little change to mixing time and speed, a little change to some ratios, pushing hydration and I feel we might have cracked the secret to the elusive crackling crust. The inside, is creamy and open. The flavour of the beautiful wheat more pronounced. We are a bunch of very happy bakers today. ☺️

20/05/2026

Today’s sourdough special is mature cheddar and jalapeño! It’s the most recent addition to our bread schedule and it’s here to stay. Available every Wednesday from 8AM onwards!

19/05/2026

A very naughty crunch with a generous sprinkle of sea salt and a sneaky bit of cinnamon & tonka!
Our kouign amann is always around when you need a post-lunch pick-me-up :)