I started Miam in 2015 from home after I identified a noticeable gap in a heavily saturated market. I saw that French pastry was not popular and I wanted to change that. My aim was to popularise a neoclassical style of presentation but at the same time I wanted to keep the spirit of classic, year old recipes alive. I wanted to experiment on people’s palates and I found myself feeling incredibly lucky when I saw that all of Delhi embraced me and my brainchild, Miam.” - Bani Nanda, Chef- Founder, Miam Pâtisserie.
MEET THE FOUNDERS
Bani Nanda’s love affair with pâtisserie goes back to when she first experienced a taste of her mother’s delectable home made cakes. Armed with a degree in Physics, this rush eventually led her to Le Cordon Bleu, Paris. A tryst at Dalloyau, one of Paris’ oldest pâtisserie dating back over 400 years, brought out her passion in French pastry and desserts. Backed with years spent in logistics, strategy and operations, Akshay is the business head of MIAM. His background in business and growth hacking coupled with almost a decade worth of operational know-how made him the ideal fit for MIAM. We welcomed him into our team in 2018 and he played a pivotal role in setting up our flagship studio and café. Akshay is an avid golfer, the glue that binds the team together and the COO of MIAM.
The pastries, viennoiseries and cakes at MIAM are made with care, technique and precision. Flavour is key - all of our products are made without additives or preservatives, prepared from natural and seasonal ingredients and have a distinct style of presentation.