A New Era of Indulgence Has Arrived Haute Dolci’s First Dolci Mono Now Open at Birmingham’s Bullring
Birmingham’s Bullring has a new destination for dessert lovers as Haute Dolci officially opens its Dolci Mono, a sleek, theatre-driven kiosk concept created for guests who want luxury, speed, and creativity all in one place.
Dolci Mono marks a significant new direction for the brand with this compact format that brings Haute Dolci’s elegance into the heart of one of the UK’s busiest shopping destinations. Thoughtfully designed for modern, high-traffic environments, the kiosk blends personalisation with visual performance, offering a fresh way to enjoy indulgence on the move.
Nizam Mohamed, CEO at Haute Dolci, said, “Dolci Mono has been developed with real intent over time, rooted in how people experience dessert today and where modern retail is heading. Mono is about one refined base, crafted live, personalised in the moment, and elevated through theatre and design.
We built this format to be emotionally engaging for the customer, but also operationally lean and highly scalable. Opening at Bullring Birmingham marks the first expression of a brand designed to perform across premium kiosks, retail environments and destinations nationally and internationally.”
A First for Birmingham: The Dolci Bar
At the heart of Dolci Mono is the Dolci Bar, a new interactive concept exclusive to the kiosk format. Guests can design their own handcrafted ice cream bar from a selection of premium flavours, dips, drizzles, and toppings, each assembled with the signature theatre Haute Dolci is renowned for.
Alongside the Dolci Bar, the new Dolci Mono serves an exciting lineup of delicious treats and Haute Dolci favourites, including signature waffle bites, matcha drinks, show-stopping hot chocolates, French-style mono pâtisseries, chocolate-dipped strawberries, and mini versions of its viral Matilda and San Sebastian cakes.
The menu has been curated to deliver impact in moments, bold flavours, striking presentation and instant indulgence.
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