Bachour Bakery and Bistro in Brickell, Finally!
It has been a long wait since famed pastry chef, Antonio Bachour announced in late 2014 that he was teaming up with former Eating House chef/partner Henry Hane to open Bachour Bakery and Bistro at 600 Brickell Avenue. Chef Antonio, who was a semi-finalist for Outstanding Pastry Chef in this year’s James Beard awards and was just named Best Baking and Pastry Innovator at the Zest Awards hosted by Johnson and Wales University on Wednesday has been creating a buzz in the pastry world for some time now and I have been a huge fan.
I have basically been stalking the place and so was lucky enough to get a sneak peek this week of Bachour Bakery and Bistro before it opens to the public on Monday, March 21st.
Bachour Bakery and Bistro will be serving up tons of sweets and savories on a well curated menu. Desserts will vary with the selection changing every two months or so featuring layered verrines, tarts, macarons, bonbons, petits gateaux, and large specialty cakes. They will be using only the best ingredients and focusing on local seasonal fruits, you know, keeping it classic Miami with guava croissants on deck. Danishes and croissants along with other breakfast pastries will also be made fresh daily.
One of their signature treats (and a favorite of Chef Bachour) is the Mojito Petits Gateaux – mint cake with mojito cremeux, lime mousse, and rum gelée. While there I knew I had to try this one and it definitely did not disappoint! The cake bottom is soft and spongy while the lime mousse has a perfect tartness to it. The rum gelée has a nice kick to it making you think it might just be good enough for to skip happy hour and come straight here.
Being a serious sucker for anything hazelnut or Nutella, I also had to have the Passionfruit Hazelnut Mousse. Passionfruit has always been a thing I gravitate toward and lately it seems the trend is to pair it with hazelnuts, and I am not fighting it. This little dome of happiness has won a place in my heart. The layers of hazelnut cake, passionfruit mousse, and Nutella mousse are surrounded by salted caramel pearls and topped with a sliver of salted caramel chocolate and edible gold. It’s so pretty it almost hurt to dig into it, but you know I did.
Chef Henry Hane will also be preparing savory goodies for breakfast and lunch. Think: Quinoa Cereal with dried fruits and almond milk or Chia Seed Pudding for breakfast and Brussel Sprout Caesar Salad with parmesan, fried bread, toasted cashews, and snowed egg or Braised Oxtail Sandwiches with swiss cheese and pepperoncini slaw for lunch. There will be plenty of options in this quaint café for those on the go who want to be in and out as well as those would want more of a relaxing break and have time to really enjoy their sweet treats.
Bachour Bakery and Bistro (on the southwest corner of the Brickell World Plaza) and will be open Monday through Friday from 7am – 7pm and weekends from 7am – 5pm.
For an amazing inside look into Chef Antonio’s world of pastry and desserts, make sure you join the 253, 000 who follow him on Instagram @Bachour1234.
600 Brickell Ave.