Brian Campbell is back in Britomart, proffering the chocolate-y best of his renowned desserts.
In the realm of Auckland’s best dessert chefs, there are just a few names that rule the roost and Brian Campbell is one of them. After honing his skills at some of the country’s best restaurants, he went on to open a series of dedicated dessert eateries — first, the celebrated Milse which he later left to create Miann Fort Street, and now, after being approached to return to the downtown precinct, a second Miann in Britomart’s Takutai Square.
Located adjacent to a posse of elevated new neighbours, Chanel and (very soon) Tiffany & Co., opening out onto the bustling square, the new space is essentially a lobby allowing access to the building above. Due to the edifice’s historic nature, they were unable to install a kitchen, however, what does lie within is a counter brimming with Campbell’s trademark petits gateaux, macarons, bonbons and gelatos on a stick. Needless to say, our visit involved some heavy breathing over the cabinet. Campbell explains that generally speaking, the Britomart Miann will be chocolate-based while the nearby Fort Street offers more à la carte options including gelato sundaes and will adhere to a more fruit-centric ingredient list.
The new store embodies everything you’d expect from an ultimate chocolate boutique. Using premium ingredients — Miann has been selected by Valrhona as the first patisserie in Asia Pacific to receive a bespoke blend of chocolate which will arrive early in the new year (they usually only do this for the best pastry chefs in Europe) — the new store is no less than a discerning chocolate lover’s dream. With coffee and morning pastries available on the go, alongside a menu of 10 formidable hot chocolates, Miann is definitely the place to ‘treat yo-self’ or buy your loved ones something sweet.
Open 7 days, from 8.00am till late.