Chez Bon Bon sweetens and caffeinates at the Fontainebleau Miami Beach

Chez Bon Bon photos by Linda Bladholm for the Miami Herald.

The signature Morris Lapidus black-and-white bow-tie tiles in the lobby of the Fontainebleau Miami Beach are now replicated on the brownies at Chez Bon Bon. 

The hotel’s original coffee shop of the same name opened in 1954 during the golden age of glamour. Since August, the space has morphed into an upscale but affordable patisserie offering coffee drinks and housemade pastries, chocolates, marshmallows, caramels, fruit tarts, cakes, gelato and sandwiches. 

In the morning, watch truffles being rolled or strawberries being dipped in milk chocolate. Catalan executive pastry chef Jordi Panisello was hired when the iconic hotel reopened in 2008. His grandfather in Barcelona sent him to an apprenticeship at a bakery as a teen, and he found his calling in butter, flour and sugar. 

He went to New York 25 years ago, where his dad drove a taxi, and he found a mentor in French pastry chef Jean Noel before opening his own shop. He sold it and moved to Miami with his Colombian wife and four kids to be nearer her relatives (and warm weather). 

Angela Louise Encino crafts cakes that can be customized and made in any shape imaginable (your pet, the moon, the Eiffel Tower). 

Breakfast (morning or night) brings croissants, bagels, doughnuts and muffins. Pastries include mini black forest cakes filled with cherry pudding and vanilla mousse; citronell (lemon meringue tart) with lemon curd and strawberry jam; and the Key lime cheesecake flip flop on Graham cracker crust. 

The dulcey is a round éclair filled with salted caramel mousse and dipped in chocolate and toasted hazelnuts. Cakes include vanilla custard in a rainbow of layers, fun to cut into for the stripes; Key lime coconut; raspberry cheesecake; and moist chocolate cake with chocolate mousse frosted in chocolate butter cream for a triple chocolate treat in a setting that makes the old new, bow ties and all.

Linda Bladholm is a Miami-based food writer.