We’ll take any excuse to head down to Miami this summer: the sun, the fun, the sights, the many evocative flavors and ever-so curious textures. There’s nowhere else in America quite like it. Add to the excursion list an all-new cafe called Péché Mignon, which opens at the end of the season in Edgewater. Book me a suite at the Setai and I’ll see you there.
As told to Sprudge by Sappir Zuzan.
The 2025 Build-Outs of Coffee is sponsored by Pacific Barista Series, La Marzocco, Ceado, and Dona.
For those who aren’t familiar, will you tell us about your company?
Péché Mignon is a boutique champagne bar and cafe based in Miami, where French pastry tradition meets bold global flavors. Founded by pastry chef Sappir Zuzan, the concept was born from a deep love for the fine-dining kitchen and a passion for elevating everyday indulgences. Our menu features intricately crafted viennoiseries and desserts with multicultural influences—served alongside thoughtfully curated coffee, tea, and champagne. Péché Mignon means “guilty pleasure” in French, and that spirit is at the heart of everything we do—we believe in treating yourself, savoring the moment, and embracing the joy of indulgence, beautifully and unapologetically.
Can you tell us a bit about the new space?
Our new space is located in Miami’s vibrant Edgewater neighborhood, just steps from Paraiso Bay. Designed to feel both elegant and inviting, the interior features earthy tones, deep natural greens, and warm wood elements that create a cozy yet luxurious atmosphere. Sculptural textures, marble accents, and whimsical details reflect the artistry behind each pastry. With 25 seats inside, Péché Mignon offers both counter service and fast casual table service, blending casual comfort with refined service. It’s a place to slow down, sip champagne or a beautifully brewed coffee, and indulge—whether it’s in a pastry or the moment itself.
What’s your approach to coffee?
At Péché Mignon, our approach to coffee is the same as our approach to pastry: intentional, refined, and driven by quality. We work with roasters who prioritize ethical sourcing and nuanced flavor profiles, selecting beans that complement the richness and complexity of our menu. Whether it’s a meticulously pulled espresso or a delicate pour-over, each cup is crafted to elevate the guest experience. Coffee isn’t just an accompaniment—it’s an essential part of the indulgence.
Any machines, coffees, special equipment lined up?
Our espresso bar is anchored by the La Marzocco Linea AV, a machine renowned for its consistency and craftsmanship, paired with the Mazzer Super Jolly V Up grinder to ensure optimal flavor extraction. We’re proud to serve beans from Equator Coffees—a women-owned, LGBTQ+-owned roaster based in California. Equator is a Certified B Corporation and a pioneer in ethical sourcing, sustainability, and social responsibility. They were the first coffee roaster in California to achieve B Corp certification in 2011 and have been Fair Trade Certified since 1999 . Their commitment to regenerative organic farming and community empowerment aligns perfectly with our ethos of indulgence with intention. Every cup we serve is a celebration of quality, equity, and care—from bean to brew.
How is your project considering sustainability?
Sustainability is something we consider at every stage of the process—from sourcing to service. We work with partners like Equator Coffees, a Certified B Corporation committed to ethical, sustainable, and regenerative practices. In our kitchen, we prioritize seasonal ingredients, minimize food waste, and make nearly everything in-house to reduce reliance on excess packaging and transport. Our serving ware is largely reusable, and any disposable items are compostable or recyclable. Even our design choices reflect a long-term mindset: timeless materials, durable finishes, and energy-efficient equipment. We believe indulgence and responsibility can—and should—coexist beautifully.
What’s your hopeful target opening date/month?
September 2025
Thank you!
The 2025 Build-Outs of Coffee is sponsored by Pacific Barista Series, La Marzocco, Ceado, and Dona.
