Miette & Miel · Rue des Lilas
Flour, butter
& a little obsession.
good breaddoesn’t like
shortcuts ↘
“
Before the city wakes up, the ovens already have.
— Lucie, founder & early riser
A flour-dusted family affair
Started with
one oven.
Miette & Miel began in 1987 with a borrowed table, one temperamental oven, and Grand-mère Lucie’s stubborn belief that good bread cannot be rushed. We still fold every croissant by hand and know most customers by name.
Our philosophy
01
Take your time
Long fermentation gives flour a chance to become something greater.
02
Use the good stuff
French butter, local flour, eggs from happy hens, fruit at its exact moment.
03
Leave room for crumbs
Perfect is boring. We like the lopsided, the jammy, the one with extra crunch.
Our neighborhood
A corner
for everyone.
The dog walkers, the school run, the Saturday regulars, the person who just followed the smell. We bake for the whole block.
1987 · 1999 · 2012 · today