Miel Bakery

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!

06/07/2026

We are hiring at Miel!

BAKER
If you’re a baker with experience, we are looking for you for a position starting in August. Our beloved baker Maliha is heading off on maternity leave, and the upstairs oven needs a new companion.

BARISTAS
We are also looking for a couple of part-time baristas with experience behind the machine - people who care about coffee and making customers feel looked after.

What are we looking for? People who care, want to raise the bar, and are simply lovely to work with.

If you’d like to join our close-knit team, please send your CV and a little about yourself.

Baker applications: [email protected]
Barista applications: [email protected]

01/07/2026

Vanilla custard and 72% dark chocolate chips wrapped in cross-laminated dough. Advisable to eat when it’s just out the oven and the custard and chocolate are dramatically oozy.