Miel is an independent, French-influenced boulangerie & patisserie in Fitzrovia, London. We make everything on-premises from scratch by a small team of passionate and highly trained bakers. We use only the best ingredients, baking throughout the day with care, technique and lots of love. Read more about Miel and about Shaheen Peerbhai.
Flavour comes first. And for that we take great care in sourcing our ingredients. The flour is traditionally milled in Normandy, the chocolate is Valrhona, the butter from Poitou Charentes (where some of the best French butter comes from) and the eggs British free range.
Flavour comes first. And for that we take great care in sourcing our ingredients. The flour is traditionally milled in Normandy, the chocolate is Valrhona, the butter from Poitou Charentes (where some of the best French butter comes from) and the eggs British free range.
Shaheen Peerbhai is the baker and owner of Miel Bakery, classically trained in French cuisine and pâtisserie at Le Cordon Bleu Paris and London, and at Ducasse Education in Paris. She has honed her skills in Mumbai, Paris and London at establishments ranging from terroir driven bistros to 3-Michelin starred restaurants. As a young girl she dreamed of studying at the best school in the world and applied for and won four prestigious scholarships from The Culinary Trust, USA (2011, 2013) and The James Beard Foundation, USA (2011, 2015) that turned her cooking school dreams into a reality. She has since educated 1000s of students and has catered desserts at one of the biggest weddings in India. Shaheen has authored a French cookbook titled Paris Picnic Club (Barnes & Noble, NYC, 2018), and is former food editor of the BBC Good Food Magazine, India. She started Miel Bakery in London, her first independent store, in March 2019. She continues to work on making Miel better every single day in a little way with the singular goal of brining superlative bakes to Warren St.
