A foundational pastry that showcases technique. The butter is rolled carefully through the dough to create hundreds of paper-thin layers. When baked, steam releases between layers creating the characteristic flakiness. Bachour's croissants are textbook perfect—a benchmark for Miami.
Tips from diners
Arrive early before 9am for warm croissants straight from the oven. Afternoon stock is available but cooler.
These individual cakes and plated desserts showcase the full range of Bachour's skills—precision in execution, balance of flavors and modern plating. Offerings rotate seasonally but maintain refined technique. Each dessert tells a story through composition.
Tips from diners
The petite-gâteau selection is worth ordering as a final course rather than skipping dessert. These are the highlight of dinner.
The chocolate-filled cousin of the croissant. Two sticks of quality chocolate are enclosed in laminated dough, emerging from the oven with the chocolate still gooey and warm. The contrast between crispy pastry and melted chocolate is the entire point.
Tips from diners
The chocolate will be extremely hot when it arrives—let it rest a minute before biting or you'll burn your mouth.
A savory option that balances the pastry-heavy menu. Crisp bread is topped with tangy cream cheese, silky salmon and fresh dill. This represents the restaurant's pivot from pastry-only to a full menu that still centers on baked goods.
Tips from diners
Pair with a fresh juice or coffee. The tartines are available all day and offer a lighter alternative to the pastry-forward menu.
Bachour's macarons are technically perfect—evenly domed shells with defined feet, filled with ganaches and buttercreams that showcase his heritage. Flavors rotate seasonally but maintain the balance of texture and taste that made him twice World's Best Pastry Chef.
Tips from diners
Macarons can be ordered in advance by color or flavor for special occasions. Call the restaurant to discuss custom selections.
Bachour opened in 2019 in Coral Gables under the direction of Chef Antonio Bachour, who was named World's Best Pastry Chef by the Best Chefs Foundation in both 2018 and 2022. Bachour grew up in Puerto Rico where his family owned a bakery, working as a pastry cook from a young age before training internationally in France and across Europe. The 80-seat restaurant features an open pastry kitchen visible through glass walls. Bachour earned Michelin Bib Gourmand recognition and serves viennoiserie, tartines, egg dishes, salads and refined mains anchored by desserts.
Arrive early for breakfast or brunch to experience the full pastry case. By afternoon, selection narrows. Weekends are busier than weekdays.
Counter seating offers a view of the glass-walled pastry kitchen. Sit here to watch the bakers work while you eat.
No reservations needed for pastry purchases or coffee. Tables for breakfast or lunch are first-come, first-served. Happy Hour Monday-Saturday 4-7pm offers pastry and coffee specials.
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