THE BAKER'S DOZEN - INTERVIEW WITH MIEL
We sit down with Shaheen Peerbhai, owner of London-based Miel, who created three original bakes inspired by Penhaligon's.
With the opening of Penhaligon's Bakery (that's the festive gift shop, don't you know), we've turned our noses and stomachs towards London's impressive pool of baking talent to create recipes inspired by our very own scents. We were thrilled when Shaheen Peerbhai of Miel, a bakery in Fitztrovia, agreed to create three of these stunning recipes for us. We sat down with her to discuss her bakes and Miel's sugar-coated success.
Tell us a little bit about yourself and Miel.
I’m the chef-owner of Miel Bakery, an independent, French-influenced boulangerie and patisserie in Fitzrovia, London. We make everything on-site from scratch by a small team of passionate and highly trained bakers. We use the very best ingredients, baking throughout the day with care, technique, and lots of love.
Before opening Miel, I was classically trained in French cuisine and pâtisserie at Le Cordon Bleu in Paris and London, as well as École Ducasse in France. I’ve worked in Mumbai, Paris, and London, with experience in everything from terroir-driven bistros to three-Michelin-starred restaurants. Currently, I’m working on perfecting my latest obsession: panettone!
What inspired you to become a baker?
The joy of making things with my hands; feeding others; seeing the smiles and appreciation on their faces. That is, in essence, why I love baking so much.
Talk us through an average day at Miel.
At Miel, a baker’s day begins quietly at 06:00. It’s only them, their ovens, and the stillness of early morning. It’s a time that bakers cherish, the calm before the bustle, where the only sounds are the clatter of trays and the beeping of oven timers. Soon, the ritual begins: scoring loaves; filling buns with cream; and glazing pastries, all in preparation to greet the first customers of the day.
As the sun rises, the bakery hums with activity. Late mornings and afternoons are dedicated to mixing and measuring in larger batches—doughs, creams, cake batters, and cookies—while shaping croissants and breads for tomorrow’s bake. As the day winds down, it’s time to restock, clean, and reflect on the day's work, preparing for the cycle to begin again.
Like baking, life follows a rhythm—consistency, care, and hard work creating something truly worth savouring.
Which was your favourite Penhaligon's bake to work on?
Eau the Audacity Gateau, without a doubt. What I love most is how this dessert draws its inspiration from India. The base is a super crunchy biscuit with almonds and pistachio, topped with a bright yellow saffron-infused milk chocolate ganache and an ethereally ligh-toasted rice-infused mousse. Between all this is a slice of sponge cake, soaked in a very floral orange blossom syrup. It came together effortlessly and is truly better than the sum of its parts. Between the saffron from Jammu and the nod to rice pudding, there’s a lot of nostalgia in the dessert for me. We love it!
What would you recommend for someone's first time at Miel?
When someone visits Miel for the first time, we always ask them what kind of flavours and textures they like. Do they like chocolate? Nuts? Cream? It also depends on the time of day, or what might have just come piping hot out the oven! This way, we hope to give customers something to suit their taste.
Classics and bestsellers include our wildly popular pistachio and chocolate chip swirls, our chocolate mousse buns, and for something little yet satisfying, our pecan and chocolate chunk cookie and madeleines are dreamy (if I do say so myself).
Miel hosts regular baking workshops. Can you tell us a bit more about them?
We have a dedicated space for teaching baking and pastry. We host small private groups, as well as open it up for people to sign up for various different courses on our website. They range from the simple, like making your own cookie tin, to laminating dough and making your own Miel kouign amann,or making sourdough bread and baguettes. There’s plenty on offer and you can find the latest classes on our website.
Name one of your proudest baking achievements.
The one I’m currently working on: the panettone! The Mount Everest of baking, it’s for those bakers who love a good challenge. It demands the most finicky schedule for feeding its special starter, keeping a constant eye on the pH levels. Each painstaking step is worth it when you cut into it and are gifted with something other-worldly. The lightness, the pillowy goodness, the sweet perfume. It’s utterly magical and I honestly am so proud of it. In the lead up to Christmas, we’ll bake it through on pre-orders as well as have it in store for people to buy by slice.
When it comes to Christmas, what is your go-to treat?
There are two types of Christmas treat for me. The first are festive biscuits and the savoury snacks, such as salted nuts, which I love to graze on through the entire month. As for Christmas Day, I always bake something large for our big family bash: yule logs or kougelhofs but obviously, this year, a panettone!
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