La Belle Miette is Melbourne's macaron specialist patisserie, founded by two francophiles. Only the finest ingredients are used to create flavours such as Strawberry, Passionfruit & Rhubarb and Fleur de Sel Caramel. Condé Nast Traveler
We have four locations – 8 Collins Street Melbourne, 432 Church Street Richmond (Click & Collect only), a pop-up kiosk at Chadstone Shopping Centre, a kiosk at Canberra Centre and a beautiful kiosk at QVB Sydney.
La Belle Miette means the “beautiful crumb” or, more broadly, “beautiful small thing”. We specialise in small delights – macarons, chocolate bonbons and dragées (chocolate coated nuts, fruits and cereals). To complement our belles miettes, we also stock a large range of tea from Mariage Frères.
About the owners
Maylynn has been a dessert enthusiast and hyperactive baker since she was a child. She loves grand productions – full string orchestras, big hair, Busby Berkeley – so Pierre Hermé’s 20 page recipes instantly resonated with her. She loves the ridiculousness of making ten hour treats that are devoured in seconds.
After years of learning the art from books and accumulating lots of thermometers, she studied professional patisserie in Paris and regularly visits there to conduct ‘dessert research’ (which she is now pretty confident will be tax deductible).
Maylynn understands French best when spoken with an Italian accent. She has a Bachelor of Arts and Master of Arts.
Hugh is a former lawyer and investment banker. He speaks French, having been dragged kicking and screaming to live in the south of France when he was 16. Hugh has a Bachelor of Arts and Juris Doctor from the University of Melbourne and a Master in International Relations from Yale.
He joined Maylynn to study the art of macarons in Paris in 2010. They are now married and have two little boys named Luther and Marcel.