Miann Has Opened a Second, Chocolate-Focussed Location
Featuring six metres of patisserie display.
Brian Campbell and his wife Roselle opened Miann in Fort Street with the hope of being known as the best dessert business in the dessert business. With gelato sticks, florescent bon bons, mousse gateaux and inventive macarons lining the cabinetry and meticulous plated wonders on the á la carte menu, that feat was never far from reach.
Before cutting the ribbon on the business, Campbell could be found delighting diners with dessert pop-ups around Auckland, including cameo appearances at iconic eateries The French Café and Bracu. He was also at the helm of Hip Group's similarly-styled Milse before opening Miann down the road.
Ten months on and the second Miann outpost has now risen inside the Australis Nathan Building on Galway Street in Britomart, sharing residence with upmarket stores like Chanel and shortly Tiffany & Co. The lofty space can seat 40 inside, and from late November will cater to an additional 40 outside in Takatui Square.
While the Fort Street location is more focussed on the sit down á la carte service, gelato sundaes and fruit flavours, the new operation falls more in line with the term 'patisserie'. The core focus here is chocolate. As well as six metres of patisserie display featuring all the usual suspects, Campbell says they use about 20 different single origin chocolates across the menu, on top of 20 varieties from premium French chocolate experts Valrhona.
The Campbell's have also been working with the company to create their own bespoke Miann blend of Valrhona chocolate, a first in Australasia. "We have gone through the process of choosing the origins, roast, flavour profiles to get to a chocolate that we are very happy with."
Find Miann #2 in the Australis Nathan Building at 37 Galway Street, Britomart.
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