Miann

The hype is real, this place is an instant classic and a modern gen at the same time. The space is beautiful — spacious and open your have space to ogle the display of desserts and gelato bars. Unfortunately for me there were only 3 choices that were nut free. So I settled for a hot chocolate which was really really rich and creamy. The party I was with ordered many different desserts and everyone was very happy. If they taste as good as they look then you are in for a treat.

If there could be a five plus star I would award to miann. Not only is the deserts devine the service is top notch.
My dinning company decided to try something new and order the macha latte, having being advised that it’s an acquired taste, still went ahead and ordered away. Staff noticed that he wasn’t drinking the latte and offered to replace the drink free of charge.

What can I say… from the same vein as Milse has come Brian Campbell’s new baby — Miann. This is what every girls dreams are made of.
A busy little place but easy to get a table at 9pm on a week night. Lots of tasty morsels, that you just want to try the lot. From gelato sticks to Macarons, Petit Gateaux and little cakes.
One of my friends had a snowman and another Rudolph which you only get this time of year.
I just love how now days we have flavour combinations such as Strawberry and basil, Raspberry and honeycomb, sea salt caramel and green tea. Our grandparents would lift more than an eyebrow over these flavours.
There is also shop lines so you can take a treat home or buy a nice delectable gift for someone else. Everything is $ 8 – 12 or $ 15 for a plated dessert. If you have a sweet tooth roll down to Miann, or should I say roll out.

Have you ever seen that Bizarro world Seinfeld episode? If not, it’s basically that everything is similar to the real world but just a little bit different. Unfortunately going to Miann was like being in the Bizarro world version of Milse. Seeing as the owner of Miann was formerly the head chef of Milse this would make sense. I really respect someone’s efforts to go rogue and to start up on their own. However, generally if you are going to do that wouldn’t you want it to be something completely new and different? As we walked into Miann, the set up was very reminiscent of Milse. Dark corners with bright track lighting? check. Gelato freezer cabinet? check. Fridge cabinet with beautiful desserts and macrons? check. Open kitchen? check. Handmade chocolate bars with dried fig or nuts by the till? check. Simply written dessert menu, centered text? check. Even a 5-​letter name starting with M? check.
In fact the only major differences that I could distinguish was that Miann didn’t offer dessert wines, had a much bigger more comfortable seating space, and you could order the cabinet offerings as eat-​in (most likely due to the bigger seating space).
Along with a couple of friends we decided to order a whole bunch of things to try. We ordered the mille-​feuille, the cranachan, a strawberry/​vanilla/​yuzu petit gâteau, and three different macarons. Unfortunately they all talked up a big game but were a bit underwhelming. The only real stand out was the cranachan and the macarons were by far the most disappointing by being so dry and edging on stale.
Overall, I think the desserts are still better at Milse (but the overall space is terrible) whereas the desserts are OK at Miann (but the overall space is ACE), so they both get 3 stars in my book. Hopefully, over time Miann can develop its own identity more and really become a force to be reckoned with!

The place was IMA restaurant a few months ago. There are a few dessert places in town like Milse. Went with group of people to try this new shop. I must say its more pretty looking than the taste. We’ve tried their dessert muni as well as the already made from the counter. Mine was the famous Mille Feuille but wasn’t the kind of thousand layers S it supposed to be, tried another Éclair was ok. Tasted other people’s desert as well, overall is a pretty face. Maybe I’ll not come back again for the price the quality.

The first thing you notice when stepping into the restaurant is the dim and intimate setting. You will see a bar full of perfectly petite and colourful desserts which will get you extremely excited! I was delighted to see that the tables were widely spaced so you don’t feel cramped.
We were approached by a kind lady who helpfully explained what the days special was and we were delighted to find out they do these desserts shaped like «balloons» for $ 15. The dessert came out and was visually stunning, today’s special was strawberry flavoured and we were informed they had mango and matcha green tea in the past which would’ve been delicious! The colour was vibrant and you could see all kinds of textures which all had a place on the dish. This type of balloon dessert however is really light as the middle was almost a foam, or aerated mousse.
Overall, I will definitely visit this place again and bring more friends. I will probably get the same balloon dessert as it’s exciting (but will come on a full stomach) and will try to come for dinner next time as they have an even more extravagant menu!

Ali Baba went on holiday to Scotland and returned to Auckland with a cave full of the sweetest treasures. Miann, meaning longing, appetite and sometimes lust in Gaelic is an apt name for the third venture from the talented and creative Brian Cambell (and now his wife Rosalie) from Milse and Sweet Cuisine. The new Mecca for sweet-​tooths offers a colorful cabinet full of all day and late night sweet breakfasts, decadent European and Asian flavored (think pistachio and green tea) cakes, doughnuts that echo the dreams of Dominique Ansel from New York and an increasing range of signature gelato sticks (like salted caramel and cookies and cream). Most recently launched is a series of eclairs that rival the finest Parisian creations from L’Éclair de Genie. If the past is anything to go by, the Miann team is likely to continue experimenting with flavours and form and the passionate punters who queue for tables are likely to discover new favorites each time they visit. Brian’s Miann is Auckland’s fortune and new restaurant gold.

Last week, the pâtisserie Miann quietly opened its doors to the Auckland public.
Throughout this year, dessert mastermind Brian Campbell and wife Roselle have been popping up at Auckland restaurants under the name Sweet Cuisine. Now their dream restaurant is a tangible reality, in the form of gleaming cabinets filled with all sorts of pretty things you’d find in your dessert dreams, from gelato sticks, beautiful chocolates and cakes.
I went a little trigger happy at Miann last night, and a little naughty ordering «one of that… oooh this and THAT… and OMG the mushroom!»
I thought I was immune to macarons but their macarons are to die for, with flavours like eight thirty coffee — delicious as a pick-​me-​up treat the next day. AMAZING.

2015 is definitely the year of desserts.
First there was Milse, which although it opened in 2013, it forever remains my favourite restaurant, for their ever changeable desserts and exciting creations. It is also where I can go and order dessert for breakfast, lunch and dinner, and not feel weird about it.
Then came the Sweet Cuisine Dessert Pop Ups. Like a sit down dinner, but instead of a ‘normal’ three course meal, you were served three courses of desserts. This brought a whole new level to dessert dining.
And now, there is Miann. A sophisticated dessert bar/​patisserie serving beautiful gateaux, gelato on sticks, handmade chocolates, and stand out macarons.
The mastermind behind creating all these delectable desserts is pâtissier, Brian Campbell. With 15 years’ work experience under his belt, including having held the position of head chef at Milse and starting up his own company, namely Sweet Cuisine (you may recognise his dessert pop ups around Auckland), Brian has done great things for Auckland’s foodie scene. More recently, he and his wife, Roselle, have opened up Miann on Fort Street.
My friend and I visited Miann earlier this week for lunch. Walking in, the fit out is dark and intimate, but as soon as you see the desserts, your eyes will light up, and Miann turns into something magical. Brightly coloured gelato sticks with edible decorations, handmade chocolates in all shapes and colours, perfectly formed macarons and last but not least, the creative and decadent cakes saying «eat me».
I have to be honest, it was not an easy choice. When your stomach can only fit in two or three desserts, it makes it very hard to decide! But don’t fret, the staff are super friendly and will happily explain each cake, including the ingredients used. If you find yourself drooling over the likes of salted caramel, dark chocolate, black forest, raspberry and white chocolate, green tea and fresh and freeze dried fruit, then Miann should definitely be next on your foodie hit list!
We ordered the following:
— Salted caramel gelato stick. This was a dream to eat, mainly because it was the perfect balance of salty and sweet. However, there was one glitch, it melted very quickly and required a spoon. But other than that, it was delicious. Highly recommend!
— Dark chocolate and blueberry gelato stick. Although it wasn’t as good as the salted caramel, the dark chocolate really shone through and made it enjoyable to eat.
— Salted caramel gateaux with chocolate sponge and rice crackle. I loved the presentation, especially the decorations. And when I cut through the middle, salted caramel oozed out of it. It was divine.
— Dulce de leche gateaux. I found the shape very strange (hint: a very creepy film…), but it was creamy, and not overly sweet, so it would be perfect for that third dessert you might want to order!
Yesterday, I visited Miann again, to try their macarons. Delicious, delicious, delicious! Highly recommend the salted caramel, the chocolate sea salt and the Eighthirty espresso. The latter was definitely my favourite, especially with the chunk of coffee inside. I also tried the Oreo, which tasted just like the cookie, the sesame dulcey and the Raspberry Turkish delight.
As well as all the delectable desserts, you will find freshly baked pastries (they had brioches the day we were there), Eighthirty coffee, shrubs (the strawberry one is sweet and delicious) and they are soon introducing a breakfast menu and also a plated dessert menu.
I am so happy that Miann has opened. We tried some outstanding desserts and Brian and Roselle were as welcoming and friendly as ever. This is a great addition to Fort Street, which is fast becoming a foodie mecca!