Bringing a slice of Japan to Warren Street is my way of sharing something I love deeply - and this May, I’m doing it properly. 🇯🇵🌸
From 28–31 May, Miel is becoming a little corner of Japan. Together with my long-time friend Yui, we’ve put together four days of hands-on workshops ranging from origami and ikebana to tsukemono and Japanese scent exploration. Slide along to see everything on offer. The goal is to offer the kind of things that will inspire you, and worth hitting the pause button for.
It falls over half-term, so bring the kids, bring a friend, bring your mum. There’ll be a special menu made just for the weekend too (more on that soon).
We’d love to have you.
Link in bio to book your spot, spaces are limited.
Update 30 mins after posting: you lot are just as excited as I am and we had so many people on the website in the first time in 7 years that it broke. Fixing it now. Please check back later. :)
Update 6:30pm: all fixed! Grab your seats.
#MielBakery #JapaneseWeekend #LondonHalfTerm #WarrenStreet #LondonWorkshops
@coto_sourdough@Japanese_ferments@lily_shaul@sparksandcakes@omamori.ldn@kamex.flower@worldsake_euro@ajlgenevier@miki_meshi3@fruitsmochi_nanaka_london@kokage_jp@tamakuryaboutique
A Day at Miel with Shaheen - June Tastemaker, Shaheen Peerbhai, is the chef-founder of Miel Bakery, known for her thoughtful approach to baking that draws on a rich, cross-cultural culinary heritage.
Trained at world-renowned institutions in France and the UK, and with experience from Michelin-starred kitchens to editorial roles, Shaheen has shaped a career that bridges precision and creativity.
At Miel, she brings this experience to life every day: in the quiet early hours, in the layering of flavour, and in the care she shows for her team and customers alike.
You know you're doing something right when Nigella Lawson decides to visit again for pastries and coffee. Proud moment for the entire team for having her in our kitchen! Slightly nervous, beaming from ear to ear and thrilled to bits. (Lots of excited customers too wanting to know what she got. ☺️)
Feels like a full circle moment having the chef and students from Le Cordon Bleu London visit the bakery and feel inspired by the space, the pastries, and the journey it’s taken to get here.
What began as a deep obsession with baking and pastry eventually became Miel Bakery - a little bakery that opened in 2019 with very little beyond care, determination, and a love for doing things properly. Since then, it’s grown into a place people keep coming back to as well as people who travel across London for: buttery viennoiserie, delicious baking, workshops, and a genuine sense of warmth and community (in central London!).
To now have students from my alma mater standing in the bakery, looking around with the same excitement and possibility, feels incredibly special. A reminder that grit and determination has a ripple effect and can maybe inspire someone else to begin their own journey too.
Our granola is a staple pantry product that is ever changing with a rotation of our favourite nuts and dried fruit. This time it’s a maple, vanilla, and pistachio mix with a pop of sour cherry!
“One pain au chocolat, please! The stripey one.” The regulars have their favourites. This one is filled with a chunky baton of creamy milk chocolate, caramel and toasted Piedmonte hazelnuts. What time are you on: Stripey or classic?
Our Alphonso mango tarts are available for preordering! The claim game is very thrilling for these tarts because they sell out so quickly. Preordering will ensure you get one (or as many as you’d like) without having to wait in line with the chance of missing out!
Our bakewell tarts are a playful pairing of nutty crunch and fruity brightness - also very beautiful to look at. Raspberry jam, almond cream and lots of toasty almond slivers. One of our customers calls them little hedgehogs and we might consider renaming them to that. 🦔
With the amount of mangoes we go through for our famous mango tarts, an iced Alphonso mango matcha latte on the bar was inevitable. On the menu for the notoriously fleeting season of the king of mangoes. 🥭
Kouign amann is one of the pastries that’s been with us since day one. We mostly stick to the classic way of making it - deeply caramelised with salted butter and finished with a pinch of salt. There’s a tiny hint of cinnamon and tonka in it too.
There’s also room for some fun. We’ve seen a few variations: caramelised apple kouign amann, Diaspora chai masala kouign amann, lemon kouign amann, and buckwheat kouign amann. What would you like the next flavour special to be? Might just make it for the next weekend!
We’ve been doing brownies from the beginning, but I always wanted them to be slightly different. So we made them with hazelnut butter for deeper, nuttier flavour. Even then, I wasn’t quite satisfied because the plain look didn’t quite do justice to what was inside. So now we’ve taken it a little bit further by dipping a mixture of milk and chocolate with toasted almonds. These have quietly become a favourite. If you’d tried this updated version, we’d love to know what you think!
Our sourdough baguettes are slow fermented overnight and dextrously shaped, rested, and baked each morning around 9am. Baked in a super hot oven, they emerge with a crackling crust and a soft, slightly chewy, and wildly airy crumb. We like to bake them to a range of colours - right from light golden to a burnished copper. Just like in boulangeries in Paris where you can ask for a baguette that could be “pas trop cuite” or “bien cuite”
You will always find a baguette cut into on the bread table in our kitchen to check for fermentation and shaping technique. To slice a piece of salted butter and watch it pool into the crumb of the bread is a little meditative moment of its own.
We intentionally don’t make too many of these because we want them to sell out while still fresh. How do you like yours? 🥖
