Our story
We opened Miette with one oven, one levain, and a belief that bread should wait for you — not the other way around.
Most days start at 4 a.m., with the proofers coming out and the first loaf sliding onto the peel. We keep the menu short on purpose: a few breads, a few pastries, done properly. When something sells out, it's because we'd rather not bake more of it.
Orders come in over WhatsApp — no accounts, no apps, no cards. You message us, we bake, you collect it warm. That's the whole system.
01
Naturally leavened
No commercial yeast in the bread case. A levain we've kept alive since 2019 does the slow work.
02
Real butter, laminated by hand
Every viennoiserie is folded by hand — eighty-one layers, no machine, no margarine, ever.
03
Small batches, twice a day
We bake at dawn and again at midday, and we stop when it's right. What's left at close goes to the neighborhood.