OUR STORY
What began at a tiny Saturday market became a neighborhood room built around one simple idea: everyday rituals deserve extraordinary care.
WHERE MIEL BEGAN
One borrowed mixer. Twelve croissants. No backup plan.
In 2012, pastry chef Elise Moreau arrived at the Willow Street Market with twelve croissants, a jar of honey, and a folding table that leaned slightly left. Everything sold before ten. Her brother Noah brought a secondhand espresso machine the next week. Friends brought stools, neighbors stayed to talk, and a stall slowly became Miel & Mocha. We still make a few things exceptionally well, welcome everyone warmly, and let good ingredients speak for themselves.
HOW WE WORK
Care you can taste.
01
Make it slowly.
Fermentation, lamination, roasting, and rest all happen on their own time. We do not argue with the clock.
02
Source it closely.
We build lasting relationships with local farms, millers, and roasters who care as deeply as we do.
03
Serve it warmly.
Hospitality is more than a polished plate. It is remembering your order and making room at the table.
A BRIEF HISTORY
From market table to morning ritual.
2012
Twelve croissants
Elise sells her first market batch before ten in the morning and immediately starts planning the next one.
2014
The tiny corner shop
Miel & Mocha opens with fourteen seats, one pastry case, and a small but determined espresso machine.
2019
Our bakery grows
A light-filled production kitchen lets the team bake more while preserving the patient methods that started it all.
TODAY
Still your neighborhood table
New pastries, familiar faces, and the same promise: something thoughtful, made fresh, every morning.
THE PEOPLE BEHIND THE COUNTER
Meet our makers.
EM
Elise Moreau
Founder · Pastry chef
NM
Noah Moreau
Founder · Coffee director
AI
Amara Ito
Head baker · Menu development