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"Best Pastry Shop in Bordeaux"
Marie France
BREAKING NEWS!
Large creations (for 4 people or more) must be ordered in advance. Individual pastries are available in the shop from Thursday to Sunday. Summer hours: we're open Thursday through Sunday.
Bienvenidos a Mi Cielo!
Cakes from 4 people and up are only made by order in advance.
SUMMER HOURS
Thursday to Saturday: 10 am – 6 pm
Sunday: 10 am – 1 pm
Closed: Monday, Tuesday & Wednesday
Since 2016, we've poured our hearts into every creations. Sweetening life's precious moments in Bordeaux and beyond.
Specializing in celebration cakes, cookies, and pièces montées for birthdays, weddings, baptisms, communions, or simply to savor a weekend with family, our pastries are delicate, original, full of flavor, and low in sugar, without ever compromising on indulgence.
Our desserts are a tribute to life, love, and the joy of authentic taste.
Treat yourself to a sweet interlude... and turn every moment into an unforgettable memory.
✨ Family-owned pastry
🌿 100% natural, homemade colorings
🍓 Fresh fruit prepared daily in our kitchen
🌱 Fragrant, hand-picked herbs
🍯 Reduced sugar (0 to 5%)
🥚 Organic free-range eggs from 40 km outside Bordeaux
🍏 Apples from Lot-et-Garonne
... and other natural wonders!
Shop
All Our Large Cakes Are Made Only by Pre-Order, at Least 1 Day in Advance
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Pick-up and Payment in Shop Only
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Opening Hours
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Monday to Wednesday: Closed
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Thursday to Saturday: 10am – 6pm
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Sunday: 10am – 1pm
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Important: Starting June 1st, we will also be closed on Wednesdays.
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Payment Methods: Credit card or cash in-store.
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We do not accept checks or restaurant vouchers.
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Please Note:
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We only make cakes from our official menu.
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We do not offer custom cakes, number cakes, or off-menu creations.
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If you're driving more than 30 minutes to reach us, we recommend bringing an insulated bag and ice packs to keep your cake fresh.
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We do not offer delivery.
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All our cakes (except the chocolate-vanilla "gourmandise") are suitable for pregnant women.
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Since our cakes are made fresh, they can also be enjoyed the next day while still maintaining their quality — except for millefeuilles and choux crowns, which are best eaten the same day.
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Our cookies and cakes last 5 days, they are the perfect option for long rides as no fridge is needed!
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If you have any questions, send us an e-mail, we will be happy to help you and yes, we speak english! info@micielopatisserie.com
Bûche Playita 2024 inspirée de notre rencontre à la Plage.
Érase una vez...
Long before Mi Cielo, there was a dream. Through each of his experiences, Diego shaped a deep conviction: he wanted to do things differently. Inspired by every house he worked in, he gradually refined his vision of a more natural kind of pastry, low in sugar, free from artificial colorings.
Pierre Gagnaire
(French Michelin-starred chef)
"From technique to plating, everything is masterfully done. In ten years, Diego will have a large lab, and no doubt, several boutiques bearing his name.
Claire Pichon
(Fou de Pâtisserie)
Incredibly delicious cakes, refined, inspired, made without colorings or gelatin, with standouts like a legendary lemon tart, a royally good banoffee, and a cheesecake of the highest caliber. Hats off! Trust me, I eat a lot of great pastries, and these are truly rare in quality.
Best Pastry shop in Bordeaux
Featured by Marie France and ranked in the top 5 on CBon Bordeaux, Lebon Bordeaux, and more.
Antonio Bachour
-Awarded Best Pastry Chef in the World
(2018 & 2022)
-Awarded Most Innovative Pastry Chef
in the World (2024)
"Delicious Desserts. The best desserts in Bordeaux"
(July, 2024)
Érase una vez...
Long before Mi Cielo, there was a dream.
Through each of his experiences, Diego shaped a deep conviction: he wanted to do things differently. Inspired by every house he worked in, he gradually refined his vision of a more natural kind of pastry, low in sugar, free from artificial colorings.
A free-spirited pastry, guided by flavor, the seasons, and spontaneity.
Then one day, in December 2013, on a beach in Mexico, a pelican plays matchmaker. Thanks to this unexpected moment, Diego meets Blanca. Within hours, they’re already imagining something they could build together. A personal spark, and a professional calling.
Mi Cielo, the natural pâtisserie that speaks to the heart
Two years later, they founded Mi Cielo in Bordeaux.
Since 2016, this artisanal house has been reshaping the world of pastry: fine, vibrant creations that tell stories, awaken the senses, and speak to the heart, like an apapacho.
At Mi Cielo, pastry is free, colorful, and sensory, but always precise.
A committed, vibrant, and heartfelt pâtisserie
At Mi Cielo, each creation is imagined as a language, one of flavor, precision, and emotion. In their Bordeaux workshop, Diego and his team work with seasonal fruits, fresh herbs, spices from around the world, and the rigorous technique inherited from French tradition.
At Mi Cielo, sugar is reduced to let the true taste of each ingredient shine.
Every texture is studied, every flavor carefully refined. The goal: to reveal the essence of each product in all its richness.
Mi Cielo is a living, modern, and sincere kind of pastry. A free and natural vision, where every gesture is guided by taste.
A banoffee with gently spiced dulce de leche. A rhubarb and elderflower tart, with flowers foraged by the chef himself. A basil ganache piped to enhance the flavor of a strawberry fraisier.
Long-lasting flavors
The pairings are bold, the textures precise, and the flavors linger on the palate, like a signature.
Each pastry is unique. No copied recipes: everything stems from a solid technical foundation, years of experience, travels, experimentation, and above all, a deep attentiveness to what customers truly love.
A free-spirited vision, inspired by nature
Innovation is always in the service of pleasure, sharing, and emotion.
The vibrant colors of the desserts come from entirely homemade natural colorings, crafted on-site from fruits, herbs, and flowers.
The daily display reflects this creativity: reinvented classics, new creations inspired by seasonal fruits, and the team’s free-spirited weekend inspirations.
Large cakes (serving 4 to 20 people) are made exclusively to order, a way to ensure freshness, precision, and to reduce food waste with care and commitment.
Community & Influence
Mi Cielo attracts a discerning clientele of food lovers seeking refined, balanced, and lightly sweetened desserts. True flavor enthusiasts, drawn to quality and creativity.
A memorable story? Karl Lagerfeld’s bodyguards would come pick up his favorite lemon-mint tart during his inspiring stays in Bordeaux’s châteaux.
Mi Cielo is also a place. A vibrant, luminous, and welcoming haven, a reflection of those who walk through its doors and those who bring it to life.
A place where you come for a sweet treat and leave with a smile in your heart.
Even the name is a love letter. In Spanish, Mi Cielo means both “my sky” and “my love”, a tender phrase whispered to those we cherish.
And that’s exactly what Mi Cielo seeks to offer: un apapacho al corazón, a Mexican expression of Nahuatl origin, meaning a hug for the soul. A gesture of sweetness, care, and comfort.
Diego CERVANTES
Pastry Chef and Co-founder
Born in 1985 in Paris and passionate about cooking from a young age, Diego Cervantes trained at the prestigious Ferrandi School. After working in the kitchens of La Truffe Noire and Pavillon Ledoyen, he set off to Mexico to join his father. To earn a living, he began selling cakes in the streets, and that’s where his true passion for pastry was born.
He soon decided to return to France to deepen his training. In 2008, he joined Angelina Paris, where he learned precision, technique, and flavor excellence under Executive Pastry Chef Sébastien Bauer. After four years, and having become Bauer’s second-in-command, Diego felt the urge to explore new cultures and pastry perspectives.
He traveled to South Africa to join the team of Dutch chef Margot Janse at The Tasting Room, ranked among The World’s 50 Best Restaurants by San Pellegrino, as head pastry chef. There, he discovered a freer, more deconstructed approach to pastry. A natural style, free from artificial coloring and deeply inspired by the surrounding landscape.
It was in South Africa that he encountered ingredients like rooibos, buchu, baobab fruit, and honeybush tea. His ecological convictions and desire for ethical pastry grew stronger during this time. He learned to create his own natural colorings and to draw creative inspiration directly from nature.
This was also when he realized that everything in pastry could be transformed. He delved into research, exploring ingredients, the chemistry of mixtures, and the logic of proportions. He began to invent his own recipes, guided by intuition and curiosity.
After two years, he returned to France with a strong desire to open his own pastry shop. A brief time at Jacques Génin in 2013 further sharpened his palate and sense of product quality. Around this time, he met Blanca, a kindred spirit who shared his craving for freedom and creativity.
During a trip to Bordeaux in 2015, they fell in love with the city and decided to make it their home. On May 21, 2016, they opened Mi Cielo.
Since 2024, Diego has been leading Masterclasses in his own laboratory in Bordeaux, as well as consulting for other businesses.
Blanca BERTELY
Co-founder
Born in 1982 in Mexico City, Blanca Bertely studied at the prestigious Glion Institute of Higher Education in Switzerland. She graduated in 2006 with a degree in tourism and hospitality management, where she mastered the standards of excellence and rigor characteristic of the luxury industry.
After completing her studies, Blanca moved to Florida to work at the Boca Raton Resort and Club, part of the Waldorf Astoria Collection, as a convention coordinator. A few months later, she was offered the opportunity to join the kitchen team as Kitchen Director alongside Chef Andrew Roenbeck.
In 2008, she returned to Mexico to take on the role of Development Operations Manager for Occidental Hotels and Resorts. In 2010, she became Marketing Director for Karisma Hotels and Resorts, and in 2012, she joined the Azotea Group in Playa del Carmen as Director of Operations for a boutique hotel and eight restaurants.
In 2014, Blanca made a radical career change and became a trilingual symbolic wedding celebrant in the Riviera Maya, where she officiated over 200 ceremonies. That same year, she met Diego. In 2015, she decided once again to leave everything behind to join him in France.
Since the opening of Mi Cielo in 2016, Blanca has managed the pastry’s administration, operations, and communication. A celebrant by vocation and passion, she continues to officiate weddings in Southwest France and abroad.
