We’ll take any excuse to move right down to Miami this summer season: the solar, the enjoyable, the sights, the various evocative flavors and ever-so curious textures. There’s nowhere else in America fairly prefer it. Add to the tour record an all-new cafe referred to as Péché Mignon, which opens on the finish of the season in Edgewater. Guide me a set on the Setai and I’ll see you there.

As advised to Sprudge by Sappir Zuzan.

The 2025 Construct-Outs of Espresso is sponsored by Pacific Barista Sequence, La Marzocco, Ceado, and Dona.

For many who aren’t acquainted, will you inform us about your organization?

Péché Mignon is a boutique champagne bar and cafe based mostly in Miami, the place French pastry custom meets daring international flavors. Based by pastry chef Sappir Zuzan, the idea was born from a deep love for the fine-dining kitchen and a ardour for elevating on a regular basis indulgences. Our menu options intricately crafted viennoiseries and desserts with multicultural influences—served alongside thoughtfully curated espresso, tea, and champagne. Péché Mignon means “responsible pleasure” in French, and that spirit is on the coronary heart of every part we do—we consider in treating your self, savoring the second, and embracing the enjoyment of indulgence, superbly and unapologetically.

Are you able to inform us a bit in regards to the new area?

Our new area is situated in Miami’s vibrant Edgewater neighborhood, simply steps from Paraiso Bay. Designed to really feel each elegant and welcoming, the inside options earthy tones, deep pure greens, and heat wooden parts that create a comfy but luxurious environment. Sculptural textures, marble accents, and kooky particulars mirror the artistry behind every pastry. With 25 seats inside, Péché Mignon provides each counter service and quick informal desk service, mixing informal consolation with refined service. It’s a spot to decelerate, sip champagne or a superbly brewed espresso, and indulge—whether or not it’s in a pastry or the second itself.

What’s your method to espresso?

At Péché Mignon, our method to espresso is identical as our method to pastry: intentional, refined, and pushed by high quality. We work with roasters who prioritize moral sourcing and nuanced taste profiles, deciding on beans that complement the richness and complexity of our menu. Whether or not it’s a meticulously pulled espresso or a fragile pour-over, every cup is crafted to raise the visitor expertise. Espresso isn’t simply an accompaniment—it’s a necessary a part of the indulgence.

Any machines, coffees, particular tools lined up?

Our espresso bar is anchored by the La Marzocco Linea AV, a machine famend for its consistency and craftsmanship, paired with the Mazzer Tremendous Jolly V Up grinder to make sure optimum taste extraction. We’re proud to serve beans from Equator Coffees—a women-owned, LGBTQ+-owned roaster based mostly in California. Equator is a Licensed B Company and a pioneer in moral sourcing, sustainability, and social accountability. They had been the primary espresso roaster in California to realize B Corp certification in 2011 and have been Truthful Commerce Licensed since 1999 . Their dedication to regenerative natural farming and neighborhood empowerment aligns completely with our ethos of indulgence with intention. Each cup we serve is a celebration of high quality, fairness, and care—from bean to brew.

How is your mission contemplating sustainability?

Sustainability is one thing we contemplate at each stage of the method—from sourcing to service. We work with companions like Equator Coffees, a Licensed B Company dedicated to moral, sustainable, and regenerative practices. In our kitchen, we prioritize seasonal substances, decrease meals waste, and make practically every part in-house to scale back reliance on extra packaging and transport. Our serving ware is essentially reusable, and any disposable objects are compostable or recyclable. Even our design selections mirror a long-term mindset: timeless supplies, sturdy finishes, and energy-efficient tools. We consider indulgence and accountability can—and may—coexist superbly.

What’s your hopeful goal opening date/month?

September 2025

Thanks!

The 2025 Construct-Outs of Espresso is sponsored by Pacific Barista Sequence, La Marzocco, Ceado, and Dona.