Pastries by Antonio Bachour
Bachour Bakery & Bistro, which will be run by James Beard Award 2016 semifinalist Antonio Bachour and chef Henry Hané, is expected to open in Miami, Florida, in March, according to the Miami New Times.

The bakery and bistro will be located on the southwest corner of Brickell World Plaza. It will feature the combined sweet and savory talents of these two chefs, with a full bistro menu complemented by a large assortment of pastries.

Executive pastry chef at the St. Regis Bal Harbour Hotel in Bal Harbour, Florida, Bachour told the New Times that he thought Miami was lacking in places to buy beautiful pastries — something in which cities such as Paris, New York, and Rome take pride. "More and more national and international chefs are coming to Miami, but bakeries like this do not exist. I think a great pastry shop needs a pastry chef who has worked in Europe and can bring knowledge and technique that is similar to the great pastry chefs in Europe."

The menu will feature freshly baked morning pastries, including Danish, brioche and croissants (gianduja, almond, and a Miami-centric guava and cheese). Bachour will offer signature desserts such as bonbons; macarons; petits gateaux (small cakes); layered verrines ($5) filled with strawberries and cream or key lime coconut mango; hazelnut and chocolate or key lime and berry tarts ($5); and large specialty cakes. Bachour plans to spotlight local tropical fruits in his desserts. All breads and baked goods will be made in-house daily.

Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. He honed his trade in Puerto Rico at Sand Hotel and Casino and the Ritz-Carlton.

Named one of the “Top 10 Pastry Chefs” in America, he was also a finalist in the 2011 International Chef Congress Pastry Competition. He is a 2016 semifinalist for Outstanding Pastry Chef in the annual James Beard Awards competition.