Bachour Bakery + Bistro

Reviews 4

ES

Esther Percal

The pastries may be great, they certainly are beautifully displayed in your shops cases. I took time from my busy schedule to go over to your shop last weekend to personally to place an order of pastries as gifts for my clients. I went over my order carefully and explained how I expected the pastries to be packaged (in one single box!), your packaging and presentation was awful. It was embarrassing to deliver your pastries to my clients, my order was divided into 3 boxes and each box looked semi empty, one big long box contained only 2 pastries! I specifically asked for my varied selection to be placed in one big box, purchasing less pastries than I originally wanted because, I was told 10 pastries would fit into one box. My vision was that youd open one box and see and explosion of different colors and shapes of pastries, needless to say that was not the case. In addition they were packed so bad all the pastries moved around some even fell apart. No one paid attention to my instructions, simply no one cared, it was a disaster. I also purchased 2 boxes of bon bon-s, the display in the shop show a box covered with round pebbles in the bottom and the bon bons seem to float on top. My boxes had a minimal amount of pebbles on the bottom thereby leaving most of the bottom of the box exposed and the bon bons sitting atop empty cardboard...again a horrible presentation. I ended up taking the pebbles from the second box I purchased to make one presentable box. The pebble-less box of course I cannot give away leaving me once again short of my expectations. It is poor business practice to display a product you have no intention of delivering. I purchased a cake which looks pretty, it came in a beautiful box which is way too big for the cake making it seem like I could have purchased a larger cake but skimped on its size! Frankly, this is the most acceptable presentation of all the others . I dont understand how you give so much thought to producing a visually beautiful product yet, have no follow through in assuring the presentation of a take out order is equally as beautiful. My order was put together sloppily with no attention to detail or presentation. I personally travelled to your shop a week ahead of my order, I purposely handpicked my order, I gave specific instructions, I spent plenty and tipped much better than merited, all in the hopes of making sure my present of your pastries would make a beautiful impact. I had someone pick up my order this morning, and was very upset and disappointed when my order arrived! Even if your pastries are delicious ( I sure hope they are) the impact of a well presented box of fine pastries or bon bons was totally lost because of the lack of attention to details and deplorable packaging techniques. I am writing because, I am very disappointed and anyone buying from you needs to know you are incapable of following simple instructions and lack any understanding of what a pretty box full of pastries should look like!

CH

Chat Chow

Forget Willy Wonka and his chocolate factory. At Bachour Bakery & Bistro in Brickell, the mad pastry genius is baking up flaky yet perfectly butter (using the highest grade butter straight from France) Croissants stuffed with Nutella; the quintessential Miami Guava and Cheese Pastelito has been given a French twist a la danish; and Key Lime Pie comes in the form of bon bon masterpieces (of which there are about a dozen flavors). In other words, it’s scrumdidilyumptious! If you happen to be unfamiliar with Antonio Bachour, the James Beard nominee who was also named one of the top ten pastry chefs in America in 2011 and has 292K Instagrammers salivating over his saccharine creations, perhaps it’s time you treat yourself and stop in for breakfast, lunch, or brunch when Pastelitos Pancakes and Croissant French Toast are happening. Baking starts at the crack of dawn to ensure that by 7 a.m. opening time pastries are blistering and ready-to-be-picked-up by laborers of Brickell eager to start their morning off right. There’s also a Granola Bowl with ginger yogurt; Crunchy Quinoa Cereal with banana, dates, and house almond milk; or Chia Pudding for healthy eaters. Perhaps what’s most impressive is the fact that savory here is just as sweet (pun intended), thanks to co-owner and former Sra. Martinez and Eating House alum Henry Hane, who’s leading the salty and bistro side of the operation. Egg lovers can relish in the Huevos Rancheros, Toad In A Hole, Scramble Cheddar Truffle fun, or a 64-Degree Egg Jar heaving with yolk, pork belly, hollandaise foam, and pomme pure. It’s a beautiful disaster. For lunch, a diversity of items – from the mouthwatering and piquant Gazpacho Andaluz that transports you to Spain with a spoonful and a not so easy to handle but great to eat Pan Con Bistec bursting with mojo onions, sofrito aioli, and toasty papitas – grace the menu. There are also salads, like the Florida Beet and Frozen Truffle (which explains the huge Nitrogen tank in the back), Tartines ranging from avocado and salmon to spicy tuna, small but hearty plates (think Falafel Bowl, Soupy Rice with gulf shrimp and crab, and crispy Salmon A La Huancaina), and decadent Sandwiches packing butifarra or braised oxtail between housemade bread. Of course you’ll want to leave room for dessert, of which there is plenty. From a constant and ever-changing colorful roster of Bon Bons and proper Macarons to Eclaires and Giandujas (a chocolate hazelnut mousse, yuzu, and passion fruit cremaux confection you almost won’t want to eat because of how beautiful it is), your sweet tooth will never get bored.

CE

Cecilia Li

Came across this place on google map and I thought my husband would like it. He loves deserts and sweets. The bakery closed at 7pm but we got there at 6pm. Pretty enough time for us to have just a piece of cake or macaron as they were ready in the store. It was our first time here, and I thought it might be the same with other desert stores, that we have to order first by the display and then have them deliver to our table. It makes sense since weve never been here before and they never give any menu. How could I order something that I never know or see before. The stuff behind the display was so impatient when he noticed that we were ordering for HERE, NOT TO GO. He sent us to the table with no courtesy, no menu, no greeting, even no water. We finished our desert, still nobody came or asked how was everything. Other servers and the manager were talking to other customers from the beginning to the end. I felt like we were not welcomed by this place and should probably leave. The guy gave us the bill, and we never hear "thank you" from him. Still I left $1 on the tip because I dont want to be rude like them. NOT come back or recommend this place to any of my friends. NEVER.

SO

Sofia Lesmes

As a local, when people ask me where to go, this is the 1st place I tell them. BBB has changed Miami. I have been to all of the bakeries in Miami in search of good pastry and this is it. CONS: park in the street bc the lot is very expensive, and it is hidden, so that is not in their favor, also the items themselves are not expensive but on the check they can add up. Antonio Bachour is the pastry chef at the St Regis, and he is a genius. Gone are the days I have to settle for mediocre pastry, croissants, and macarons. I have been to Paris many times and this is THE closest I can get to it, in my opinion it is even better than pastry in NYC. Staff in very friendly and attentive, it is a fine dining experience for a mid range price. My favorite is that the kitchen is in plain sight, so you can see everything being made. Everything is always spotless and the bathroom is no exception. The butifarra is excellent, one of my favorite dishes. Egg jar is also great but very filling. My favorite desserts is the Manjari and the hazelnut dome with gold leaf. I have yet to try the bon bons and cheesecake.