The signature
Honey & Milk Brioche
Mielle
Honey & Milk Brioche
A tender enriched loaf of raw wildflower honey and fresh milk — the bread children remember.
₦6,900
1
Shaped by hand each evening, baked at first light.
The story
Why Mielle exists.
Mielle is the loaf that disappears fastest. Enriched with fresh milk, free-range eggs and raw wildflower honey, it is pillowy, faintly sweet, and impossible to walk past.
The dough is worked slowly and rested cold overnight, which is the only way to get a crumb that pulls apart in sheets rather than crumbs.
It is a breakfast bread, a lunchbox bread, a bread for the last hour of the evening with tea. It is, quite simply, the taste of a house where someone is paying attention.
In the hand, and on the palate
- Texture
- Feather-soft and shreddable, with a thin burnished crust that yields without resistance.
- Aroma
- Warm milk, honey and a faint note of vanilla from the long cold rest.
- Taste
- Gently sweet and rich, clean on the finish — never cloying.
Ingredients
- Raw wildflower honeyUnfiltered, from single-origin hives
- Fresh whole milkDelivered each morning
- Free-range eggsPasture-raised, deep amber yolks
- Cultured butterLaminated through in three folds
- Stone-milled flourUnbleached, high-protein
Allergens: Wheat (gluten), Milk, Egg
Best pairings
- Salted butter and a spoonful of dark honey
- Fresh berries and thick yoghurt
- French toast, on the second day
- A hot cup of tea, late in the evening
Nutrition
Per 100g unless noted.
- Energy
- 324 kcal
- Protein
- 8.9 g
- Carbohydrate
- 46.1 gof which sugars 8.4 g
- Fat
- 11.2 gof which saturates 6.5 g
- Fibre
- 2.0 g
- Salt
- 0.8 g
Keeping it well
- Keep sealed in the linen bag; enriched breads dry faster than lean ones.
- Best within two days. Third day is for French toast — this is not a compromise.
- Do not refrigerate. Freeze whole or sliced instead.
Complete the table
Pommes Orréa
₦4,200
Hand-Cut Rosemary Fries
Twice-cooked in beef dripping and olive oil, finished with rosemary salt and cracked pepper.