Portrait of Shaheen Peerbhai
i. Biography
Shaheen Peerbhai runs Miel Bakery in London as a boulangerie and patisserie, where the work reads as precision first: dough, cream, sugar, and chocolate handled with a measured hand and little need for theatrics. In her own words, she is “the chef and owner of Miel Bakery, a boulangerie and patisserie in London.” That framing fits the shop’s register: technique carried plainly, with the value left in the finish, consistency, and detail.
The Sunday email
Read about chefs like Shaheen Peerbhai in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.
The Path
Editorial work gave Shaheen Peerbhai a disciplined starting point in India in 2012, when she took on the role of food editor at BBC Good Food India. In 2018, that remit expanded into authorship with Paris Picnic Club, moving from newsroom structure into a recipe-led form. By 2019, she had made the shift into brick-and-mortar pastry work as chef and owner of Miel Bakery, uniting writing discipline with direct production in one operation.
The Work Today
At Miel Bakery, the job is shaped by the demands of a working boulangerie and patisserie: production schedules, flavour balance, texture, and the repeatable standards that keep a bakery sharp. Shaheen Peerbhai describes the pace plainly: “It’s never the same every day.” That variation is part of the craft, with each day asking for the same attention to batch, bake, and finish, even when the output changes. There is no fixed rhythm that lets this kind of work drift.
It asks for early starts, accurate timing, and constant checking of taste and texture. For Peerbhai, the appeal sits in that practical intensity, with one familiar marker of good work standing above the rest.
In Their Words “A chocolate chip cookie is my favourite thing to eat, especially when it’s out of the oven and the chocolate is melted and gooey.” “I am the chef and owner of Miel Bakery, a boulangerie and patisserie in London.”
Acclaim
Shaheen's honors include scholarship (2011).
FAQ
Asked of Shaheen
What is Shaheen Peerbhai's current role?
As of 2026, Shaheen Peerbhai is Chef and Owner.
Where did Shaheen Peerbhai work before?
Shaheen Peerbhai's earlier career included BBC Good Food India and Paris Picnic Club.
What recognition has Shaheen Peerbhai received?
Scholarship (2011).
The Sunday email
Read about chefs like Shaheen Peerbhai in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.