What began as a pandemic-era side hustle out of Léché Desserts has become a pillar of the community, blending old-world craft with California-inspired innovation: Miette puts sourdough at the centre of its own quiet revolution in Little Burgundy.

Helmed by self-taught baker and former LA marketer Thea Bryson, this minimalist bakery focuses on naturally leavened loaves made with organic, local flours and painstakingly slow fermentation. The result? Crusts that crackle and interiors that melt—quality that’s head and shoulders above many others.

The space, designed by Thea’s sister Celia, feels more like a modern gallery than a bakery, with its high ceilings, streaming natural light, and open kitchen showcasing the artistry of bread-making. Focaccias, marbled rye, and olive-walnut sourdough are just a few of the stars in Miette’s rotation, drawing a devoted following willing to cross the city for a loaf.