Our Story
I started Miam in 2015 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.
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WHY 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.
THE START
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.
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US!
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.
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WHY I STARTED MIAM PATISSERIE
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.
Bani Nanda, Co-Founder & CCO