Bachour Bakery + Bistro opening March 25 on Brickell

Opening finally on March 25: Bachour Bakery + Bistro, the latest from 2016 James Beard Award semifinalist Antonio Bachour (formerly of St Regis Bal Harbour hotel) and former Eating House Chef/Partner Henry Hané, who will fuse their talents together in a collabo of sweet and savory.

On the sweet side: Petit Gateaux, ($5) a tiny chocolate cake with a crunchy rind and creamy filling, with varieties such as chocolate and vanilla anglaise brûlée; hazelnut, yuzu and passion fruit; mango coconut; and mojito; Verrines ($5) – small glasses filled with strawberries and cream; café con leche; and Key lime coconut mango; Pistachio Dacquoise, a cake with layers of pistachio meringue and whipped buttercream, topped with pistachio cream and fresh berries; a Guava and Cream Cheese Éclair; Tarts ($5) such as a hazelnut and chocolate with caramelized hazelnuts; or Key lime with fresh berries; and Loafs ($5) – hazelnut praline Madeleine; passion fruit and almond; and chocolate. There will also be Pastries ($3-$5) such as apple brioche filled with vanilla pastry cream; Nutella brioche; pastry cream and rum raisin roll; and assorted croissants; as well as; cookies, brownies, cheesecake, macaroons and chocolate bonbons. 

On the savory: Morning grub ($9-$12) such as a Yogurt Bowl with ginger honey yogurt, stewed fruits and house granola; Bird In A Nest – brioche, fried egg and herb salad; EGG JAR, a 64 degree egg, potato puree, lardons, and grilled bread; the Breakfast Sandwich – scrambled farm eggs, cheddar, bacon jam, spicy mayo and arugula on brioche; and Brioche Toast with whipped ricotta and seasonal jam. At lunch Salads ($13-$14) include House Slaw – julienne seasonal veggies and carrot ginger dressing; Shaved Brussels Caesar –fried bread, toasted cashews and egg snow; and the Grilled Wedge – cured tomatoes, lardons and cous cous ranch dressing. Sandwiches ($11-$15) of the open face variety include Everything Smoked Salmon – lemon puree, capers, pickled shallot and salmon roe on top of an everything bagel-seasoned sourdough; Duck Confit– whole grain mustard, orange, fennel and crispy skin over sourdough; and Burrata a slice of house made sourdough covered with fresh and roasted tomatoes, balsamic and roasted garlic. Then there’s the BLT –  house cured bacon, rosemary aioli and iceberg lettuce; Falafel – tzatziki, pickled cabbage, shredded carrot and harissa atop pita; and Turkey Botifarra – Criolla onions, aji Amarillo aioli and shredded romaine on classic Peruvian style Botifarra bread.   

Open Monday through Friday from 7 a.m.-7p.m. and Saturday and Sunday from 7 a.m.-5 p.m., Bachour Bakery + Bistro will serve breakfast, lunch, early dinner and an all-day weekend brunch. 

Sous Chef Karina Rivera, who worked with Bachour for four years at the St Regis, with Celebrity Cruise Lines before that, and at high-end resorts in Cancun and Los Cabos, Mexico for years, will help Bachour and Hané head up the kitchen.

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