After years at Mamiche, Amélia Bell opened MieMie. Like many of the new-wave bakers, she leans on local sourcing and old-fashioned flours to keep things light and bloat-free.
She’s managed to coax even the most loyal pain au chocolat purists into adding Nordic pastries like kardemummabullar and tebirkes to their weekly rotation. Polaroids of the team line the wall, and the bakers often get a chance to test new recipes.
