Slow bread, flaky pastry, jam-stained fingers. Everything made by hand, every morning, right here in the neighborhood.
See what’s warmThe pastry counter · 7:14 AM
Best eaten with
your elbows on the table.
staff favoriteCroissant · jam · almond
Orange blossom · praline
Brown butter · muscovado
Fresh today / until it’s gone
Our shelves change with the weather, the fruit, and whatever the bakers are daydreaming about.
Come early. The good ones go fast.
Dark crust, open crumb, 36 hours
Sunflower, flax & a touch of honey
Crackly, wheaty, gone by lunch
Green olive, thyme & sea salt
First loaf out at 6:12A flour-dusted family affair
Miette & Miel began with one oven, a borrowed table, and Grand-mère Lucie’s stubborn belief that good bread cannot be rushed. Three generations later, we still fold every croissant by hand and know most customers by name.
Our sourdough rests longer than most people do on a Sunday.
Made with French butter,
local flour & patience.
Brown butter sponge, vanilla cream, market strawberries.
€34 · serves 6The regulars’ regulars
Twice-baked, frangipane, toasted almond
€5.90Naturally leavened, deeply caramelized
€8.50Vanilla bean, sour cherry, flaky pastry
€6.40The daily ritual
The starter is bubbling. Coffee first, then the ovens.
Fold, turn, rest. Again and again — 27 delicate layers.
Sourdough leaves the oven and quietly sings on the rack.
Windows fog, the bell rings, and the neighborhood wanders in.
The kind of place that makes you invent an errand just to walk past it. And then you smell the croissants.
— Camille, neighbor & loyal crumb collector
“The raspberry croissant ruined all other breakfasts for me.”
Louise R.“Bread with a crust you can hear from the next room.”
Marcus T.“Our Saturday morning ritual. No exceptions.”
Ana & Jules
OPENCome say bonjour
18 Rue des Lilas
75011 Paris, France
Mon–Fri 7:00–16:00
Sat–Sun 8:00–15:00