A Day at Miel with Shaheen Peerbhai
Shaheen Peerbhai is the chef-founder of Miel Bakery, known for her thoughtful approach to baking that draws on a rich, cross-cultural culinary heritage. Trained at world-renowned institutions in France and the UK, and with experience from Michelin-starred kitchens to editorial roles, Shaheen has shaped a career that bridges precision and creativity. At Miel, she brings this experience to life every day: in the quiet early hours, in the layering of flavour, and in the care she shows for her team and customers alike.
Shaheen’s day begins early at Miel, her bakery on Warren Street. In the stillness of the kitchen, she moves with focus, checking on proofs, shaping dough, guiding her team. Trained in some of the most exacting kitchens in the world, she brings a quiet precision to her work. Out front, the space begins to wake up. The smell of fresh pastry, the rhythm of regulars. This contrast between calm behind the scenes and warmth in the room is central to how she works.
Later in the morning, a short walk offers a change of pace. At Conservatory Archives, amongst plants and worn terracotta pots, there is a different kind of focus. It is a space that encourages reflection and resets the rhythm of the day. Surrounded by shape, texture and quiet, Shaheen finds room to think. These in-between moments matter. They allow ideas to surface and take form, away from the structure of the kitchen.
Books have always been part of Shaheen’s world. She has written one, and her background in food publishing has shaped how she thinks about recipes, storytelling and structure. At Daunt, she browses cookbooks, memoirs and travel writing, often landing somewhere unexpected. It is not just about food. It is about story, context and reference. That curiosity quietly informs everything she makes.
Shaheen's Strawberry Jam
Ingredients:
1kg strawberries, hulled
700g caster sugar
1 vanilla pod
1 lime
Method:
Chop the strawberries into quarters or smaller if they are large.
Put the strawberries with sugar and vanilla pod and seeds in a large bowl. Toss together to spread fruit and sugar evenly. Let it rest for 20 minutes at least or overnight if you have the time.
Drain liquid and bring to a vigorous boil..
Keep a bowl with cold water and spoon to skim foam.
Once you reach 105°C, add the fruit.
Use a silicone spatula and keep stirring, scraping the bottom of the pan otherwise fruit may stick.
Bring up to 105°C again. Add the lime juice.
Pour into sterilised jars, turn upside down to seal.