This summer we will apply an excuse to go to Miami: sun, fun, monuments, many suggestive flavors and always very captivating textures. There is nowhere else like this in America. Add to the list of trips to a completely fresh cafe Lovely sinwhich opens at the end of the season in Edgewater. Book me in the apartment in Seta And see you.
For those who are not familiar, will you tell us about your company?
Péché Mignon is a boutique champagne bar and a cafe based in Miami, where the French tradition of the cake meets bold global flavors. The concept, founded by the confectioner Sappira Zuzan, was born of deep love for a tender kitchen and passion for raising everyday indulgences. Our menu contains intricately made Viennoiseries and desserts with multicultural influence – supported along with carefully selected coffee, tea and champagne. Péché Mignon means “guilty pleasure” in French, and this spirit is in the heart of everything we do – we believe in treating ourselves, enjoying the moment and accepting the joy of indulgence, beautifully and undeniably.
Can you tell us about a fresh space?
Our fresh space is located in the lively Edgewater district in Miami, just a few steps from the Paraiso Bay. Designed to feel both elegant and encouraging, the interior has earthy shades, deep natural greens and balmy wooden elements that create a cozy, but luxurious atmosphere. Sculptural textures, marble accents and capricious details reflect the artistry with each cake. With 25 places inside, Péché Mignon offers both service and brisk table service, combining free comfort with sophisticated service. It is a place where you can sluggish down, drink champagne or beautifully brewed coffee and give up – whether in a cake or a moment.
What is your coffee approach?
In Péché Mignon, our coffee approach is the same as our approach to the dough: deliberate, sophisticated and driven with quality. We work with smokers who prioritize ethical acquisition and refined profiles of flavors, choosing beans that complements the richness and complexity of our menu. Regardless of whether it is meticulously pulled out espresso or a tender transfer, each mug is produced to raise the impression of guests. Coffee is not only an accompaniment – it is an crucial part of the indulgence.
Any machines, coffee, special equipment set up?
Our espresso bar is anchored by Marzocco AV lineThe machine known for its consistency and craftsmanship, combined with Mazzer super jolly v up The grinder to ensure optimal taste extraction. We are proud of serving beans Coffee of the equator—A women, LGBTQ+-D, based in California. Equator is a certified B -corporation and pioneer in the field of ethical, sustainable development and social responsibility. They were the first coffee in California, which reached the B CORP certificate in 2011 and have been certified honestly since 1999. Their involvement in regenerative organic farming and strengthening the position of the community is perfectly combined with our indulgence ethos. Each mug we serve is a celebration of quality, equality and care – from beans to infusion.
How does your project consider sustainable development?
Sustainable development is something that we consider at every stage of the process – from obtaining to service. We work with partners such as Equator Cefa, certified corporation B involved in ethical, sustainable and regenerative practices. In our kitchen, we prioritize seasonal ingredients, minimize the waste of food and produce almost everything to limit relying on excessive packaging and transport. Our service is largely used many times, and all disposable elements are compostable or recyclable. Even our design choices reflect a long -term way of thinking: timeless materials, eternal finishes and energy -saving equipment. We believe that indulgence and responsibility can – and should – remember beautifully.
What is your hope for the opening date/month?
September 2025
Thank you!
