Bachour Bakery & Bistro to Open March 2016 UPDATED

Ivoire creameuxEXPAND
Ivoire creameux
Courtesy of Antonio Bachour

Update: Bachour Bakery & Bistro has announced an opening date. The bistro, offering Antonio Bachour's gorgeous pastries, along with chef Henry Hané's savory dishes, will open at Brickell World Plaza Friday, March 25. 

Bachour Bakery & Bistro, the collaboration between James Beard Award semifinalist Antonio Bachour and chef Henry Hané, is finally set to open this March.

The bakery and bistro, located on the southwest corner of Brickell World Plaza (600 Brickell Ave., Miami), will feature the combined sweet and savory talents of these two chefs, with a full bistro menu complemented by a large assortment of pastries.

Former Eating House chef/partner Hané is clearly anticipating working with the St. Regis Bal Harbour pastry chef. "I feel there really isn't anyone in Miami of Antonio’s caliber who has branched out and done something on their own. His technical skills are unparalleled. Miami had a huge void in this department. But not anymore!" 

Bachour, too, thought Miami was lacking in places to buy beautiful pastries — something in which cities such as Paris, New York, and Rome take pride. "More and more national and international chefs are coming to Miami, but bakeries like this do not exist. I think a great pastry shop needs a pastry chef who has worked in Europe and can bring knowledge and technique that is similar to the great pastry chefs in Europe."

Hané describes the bistro as a cool mix of modern and industrial, with an open kitchen, modern and sleek equipment, and high exposed ceilings — "a place where you can be in and out or relax and stay a while."

Bachour, known for his tempting creations at the St. Regis Bal Harbour, will offer a menu of freshly baked morning pastries, including danishes, brioche, and a variety of flaky croissants (gianduja, almond, and a Miami-centric guava and cheese). 

Bachour Bakery & Bistro to Open March 2016 UPDATED (2)EXPAND
Courtesy of Antonio Bachour

In addition, Bachour will present a selection of signature desserts such as bonbons; macarons; petits gateaux (small cakes); layered verrines ($5) filled with strawberries and cream or key lime coconut mango; hazelnut and chocolate or key lime and berry tarts ($5); and large specialty cakes. Bachour plans to spotlight local tropical fruits in his desserts. All breads and baked goods will be made in-house daily. All pastries can be eaten there or taken to go. 

Bachour also plans to share some of the delicious treats he's experienced in his world travels. "In Barcelona, I tried a croissant with gianduja and hazelnut. It was so delicious and memorable that I plan to bring it to my shop. I’m also seeing some great techniques for chocolate from Melbourne, Australia, that I will put together."

Hané will concentrate on breakfast and lunch dishes for the bistro, including salads, open-face sandwiches, house-made soups, and veggie-heavy main dishes. Morning offerings include a yogurt bowl with ginger honey yogurt, stewed fruits, and house granola; "bird in a nest," an herb salad topped with brioche and a fried egg; "egg jar," a 64-degree egg with potato purée, lardons, and grilled bread; and brioche toast with whipped ricotta and seasonal jam.

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Salads ($13 to $14) include house slaw of julienned seasonal veggies and carrot ginger dressing; shaved Brussels caesar with fried bread, toasted cashews, and egg snow; and a grilled wedge with cured tomatoes, lardons, and couscous ranch dressing. Open-face sandwiches ($11 to $15) include an "everything" smoked salmon on everything-bagel-seasoned sourdough and a duck confit sandwich. 

Sous-chef Karina Rivera, who worked with Bachour for four years at the St. Regis, will assist both chefs in the kitchen. 

Will Bachour Bakery & Bistro have a breakout star like Dominique Ansel's cronut? Each chef is convinced he has crave-worthy dishes that Miami will fall in love with.

For Hané, it's the causa salad and the spicy tuna toast. "They’re killer, if I do say so myself."

Bachour has three must-try items on the menu: his mojito petits gateaux – mint cake with mojito cremeux, lime mousse, and ron gelée; the pastelito de guayaba éclair; and the piña colada verrine. "They will become signatures." 

Bachour Bakery & Bistro will be open Monday through Friday from 7 a.m. to 7 p.m. and Saturday and Sunday from 7 a.m. to 5 p.m. 

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