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Miel Bon Bon Patisserie Carborro

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  • Rory Mar 28, 2008 01:57 PM
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Just to let you know Miel Bon Bon Patisserie in Car Mill Mall is officially open. I passed by there yesterday but couldn't stop.
They have about 6 choices, adding more with time, chocolate bombe, strawberry mousse, very French. They serve coffee/capuccino that sort of thing. A slice was about $4.95. The place is small, cheerful done up as a little cafe, though it's kind of weird to be indoors and Car Mill is rather sterile to my taste, but hey good luck to them.

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  1. Heads up chowhounders, just had a taste of the chocolate pyramide, choc. mousse inside. Divine! a true French patisserie,using the finest chocolate. They were just about sold out- baking is done on premises by the owner's sister. This place is a dessert fan's dream.

    2 Replies
    1. re: Rory

      Anybody know the hours?

      1. re: DingoWallaby

        until 9 pm in the evening.

    2. They are still in a "soft opening" phase. Their grand opening is next weekend when they will have made on the premises chocolates in addition to their pastry. I didn't try anyhting as I was in a hurry but their offerings look amazing.

      15 Replies
      1. re: bbqme

        I was there today, rushing for the local bus, blast, but indeed they do have chocolates. The owner gave me one, la noisette. Pure dark chocolate bliss with fantastic hazelnut cream inside. I adore hazelnut and could really taste it. Also bought 3 macaroons with cream fillings. They are wonderful. This place is gourmet patisserie heaven. Pricy but utterly worth it.

        1. re: Rory

          Wait wait wait ... macaroons like French macaroons???? Be still my heart.

          1. re: LulusMom

            I stopped by last evening. They are less than welcoming, which isn't a great start. Also weird how they have a few things on display but you can't have them. I saw some macaroons and asked about them. "Oh, we only have them on Saturday mornings." OK, I can deal with that, so I asked what flavors they have. Banana, Passion Fruit and something else that didn't particularly appeal to me. Seem like odd choices. Then I asked what chocolates they had. She said 2 with liquor, 1 hazelnut and 1 banana. I ended up with 2 liquor ones and the banana for $7.21. I haven't tried them yet so I can't tell you whether they're worth the price. I hope they are ... I would like this place to succeed, but I'd also like it to be a little more friendly and have a little more variety.

            1. re: LulusMom

              LM;
              they use those as display models, like in a Japanese restaurant they have those plastic models of food (I know, I know)......
              was it dead in there? With this great weather it's hard to have an indoor cafe..

              1. re: Rory

                Yeah, it was *just* like the japanese food thing! Wouldn't have made the comparison but you're exactly right. And lets face it - that is weird enough in Japan, but here? It was dead, and yet they still couldn't be bothered to make a cheerful hello to Lulu and I as we walked in. Sort of off-putting.

                1. re: LulusMom

                  I know *sigh* theirs was a New York/Paris 'we are exclusive greeting'
                  this is the friendly South, where Lulu and her mom should get a warm greeting:) Maybe when I'm there next I'll tell them....

                  1. re: Rory

                    Please do! We tried the chocolates last night, and they were definitely very high quality. I cannot imagine a place less likely to support that attitude than Carrboro though, can you?

                    1. re: LulusMom

                      I was just there, buying dessert for Passover dinner. The pastry chef is Bonnie and her sister, the manager is Elaine.
                      Since Bonnie knew I had a stall in Galway, we talked, it seems she is dealing with the humidity here and hot spots in her kitchen. If the chocolate gets too hot or cold oof there goes the glossy coating. It's a real issue. So that's why she is medium busy and preocuppied.
                      No attitude at all. They're from San Diego and very nice!

                      1. re: Rory

                        Stopped in on Sunday. This place will not last long, so hurry up and pay way too much money for your sugar fixes before it's too late.

                        1. re: Rory

                          What? The owner's aren't French?! Or even Belgian, for god's sake? I can be tolerant of a "less than welcoming" attitude if it comes from a French pastry chef, but not a San Diegan one. Those macarons would have to be really exceptional for me to let myself be subjected to some kind of Southern Californian passive aggressive pastry shop attitude.

                          1. re: durhamois

                            She studied in France with the brilliant Pierre Hermé and her macaroons are exactly like his. I had a passionfruit tarte and a mango mousse cake that were brilliant. But this is haut patisserie...
                            I don't like attitude, I was born in New York, lived in Paris;-) they are both nice, but concerned about working out the kinks, you don't want your chocolates to melt....

                            1. re: durhamois

                              Maybe I should back off the bad attitude thing - it wasn't as if they were actively rude. They just were not the least bit welcoming.

                              For the record, I think NYers are some of the friendliest people on earth. But the Parisians? Yikes ... (and this comes from a complete francophile).

                              1. re: LulusMom

                                I went there today and found the staff to be the opposite of rude or not welcoming. The owner was not there but her sister was working as well as another lady. They were both incredibly nice and helpful. I had brought my out of town parents there to get an afternoon snack.

                                We had the Mango Mousse Tarte as well as one of their chocolate desserts. The Mango Mousse was one of the best things that I have ever eaten. Honestly, I would be more than willing to get absurdly fat just so I could eat one of those every day. It was so good that I bought the last one to bring home to my boyfriend. He enjoyed it as much as myself and my parents.

                                I honestly contemplated not telling everyone on this board about how incredible that mousse is but since I do want to have one at least once every week for the rest of my life, I think everyone that has a negative impression of this place should give it another go. Definitely try the mango mousse next time. The price of the items here (at least the ones I tried) are worth the quality of what you get!

                                1. re: LulusMom

                                  Oh goodness, I'm sorry I was totally joking. I don't care if she's French, Belgian, or Tunisian. I don't even care if she has a bad attitude as long as the pasteries are good. I tend to forget that sarcasm doesn't always translate to web posts. For the record, I find the shop keepers in New York and Paris as friendly as I need any salesperson to be, and if they've got a little attitude, oh well, I don't need the person giving me a pastry to be my friend.

                                  I'll keep the sarcams under tighter rein! And Miel Bon Bon sounds worth trying, so I'll stop in soon.

                                  1. re: durhamois

                                    The chef is actually from Hong Kong, but she has studied in Paris. She actually put in a couple years at Guglhupf in Durham and did most of their wedding cakes. I haven't been in since the week before her grand opening (I moved out of the area the next week), but she is a serious patissier with a lot of talent. I spent a few years working with her and I wish her nothing but the best. Believe me when I say she knows her stuff.

            2. I stopped in about two weeks ago, and the owner was extremely friendly and helpful. She gave me a tour and a free (delicious) hazelnut chocolate. I didn't get any attitude at all.