Miami welcomes an exciting new addition to its vibrant Edgewater neighborhood with the opening of Péché Mignon, a boutique champagne bar and café that merges French pastry tradition with bold multicultural influences. Founded by pastry chef Sappir Zuzan, Péché Mignon, which translates to ‘guilty pleasure’ in French, aims to create a space dedicated to indulgence and mindful enjoyment. The café’s concept is rooted in a passion for elevating everyday treats, offering intricately crafted viennoiseries and desserts that showcase a mix of international flavors and artistic presentation. The establishment’s location near Paraiso Bay provides a picturesque setting, and its interior design emphasizes a blend of elegance and comfort. With earthy tones, deep natural greens, warm wood accents, sculptural textures, marble details, and whimsical touches, Péché Mignon embodies a cozy yet luxurious atmosphere designed for relaxation and delight. Inside, the café offers seating for 25 guests, featuring both counter service and fast casual table options, making it an ideal spot to pause, sip champagne or specialty coffee, and indulge in exquisite pastries or simply savor the moment. The approach to coffee at Péché Mignon reflects their meticulous standards and dedication to quality. They partner with roasters who emphasize ethical sourcing and nuanced flavors, ensuring every cup complements their dessert menu. Their espresso bar is equipped with the La Marzocco Linea AV, known for its consistency and craftsmanship, paired with the Mazzer Super Jolly V Up grinder, guaranteeing optimal flavor extraction. Their coffee beans come from Equator Coffees, a California-based roaster committed to ethical practices and sustainability. Equator is a women- and LGBTQ+-owned business, Certified B Corporation, Fair Trade certified since 1999, and a pioneer in regenerative organic farming. This alignment underscores Péché Mignon’s ethos of indulgence with a focus on social responsibility and environmental sustainability. Sustainability runs through every aspect of the café’s operations—from sourcing ingredients to waste management. The kitchen emphasizes seasonal ingredients, minimizes food waste, and produces most items in-house to reduce packaging and transportation impact. Reusable serving ware and compostable or recyclable disposables further reinforce their eco-conscious approach. Physical design choices prioritize durable, timeless materials, and energy-efficient equipment to ensure a long-term sustainable experience for guests. The opening of Péché Mignon adds to Miami’s already diverse culinary landscape, offering locals and visitors an elevated space to indulge in French pastry artistry, global flavors, and ethically sourced coffee, all in a refined and inviting setting.
image source from：sprudge
