shaheen peerbhai

Shaheen Peerbhai is the executive chef and proprietor of Miel Bakery. She received her traditional training in French cooking and pâtisserie at the Centre de Formation d’Alain Ducasse in France as well as at Le Cordon Bleu in Paris and London. She developed her abilities in Bombay, Paris, and London at restaurants with three Michelin stars to terroir-driven bistros. Her ambitions of attending cooking school came true after she was awarded four renowned scholarships from The Culinary Trust in the USA (2011, 2013) and The James Beard Foundation in the USA (2011, 2015).

Since then, Peerbhai has taught thousands of pupils throughout the world, operated a cuisine pop-up in southern Paris, and provided desserts for one of the largest weddings in India. Peerbhai is the author of the cookbook Paris Picnic Club (Barnes & Noble, 2018; New York City). She also served as the culinary editor for BBC Good Food Magazine in India.

In March 2019, Peerbhai opened her first independent bakery, Miel Bakery, on Warren Street in London. This tiny French bakery, which is tucked away on a Fitzrovia side street, draws passersby with the aroma of freshly baked sourdough and coffee. Its little open kitchen is constantly bustling with work, and its counter is piled high with trays of canelés, madeleines, and assorted viennoiseries. Miel Bakery saw Peerbhai return to the fundamentals of great French patisserie after 7 years of travelling, cooking, and studying.