Rosemary Andrews (ex-Attica) did her pastry time before opening Mietta by Rosemary, her first dedicated bakery and cake shop. The respected pastry chef refined her skills at now-closed Ezard, Tivoli Road Bakery, Hazel and Bistro Guillaume, with a stint in the UK staging at Restaurants Gordon Ramsay, The Ledbury and Dinner by Heston Blumenthal. At Mietta, she channels her experience into singular cakes, pastries and other sweets.
Expect signature layer cakes – such as honey-misu cake; eight-layer carrot cake; and a honey, espresso and dulce de leche number. There are also baked cheesecakes, two-texture chocolate cakes, a Negroni chocolate tart and a knockout lemon tart (which Attica’s Ben Shewry once said was the best he’s eaten). A soft-serve machine pumps Gippsland Jersey milk ice-cream splashed with Valrhona chocolate sauce, while cookies and baked goods are also on the mood board.
In the savoury aisle, you’ll find Andrews’ fluffy focaccia. Coffee from Market Lane and premium juices are available, with a handful of tables outside. The elegant space was inspired by Parisian patisseries, with touches of marble throughout and a wall featuring porcelain flowers made in France.
