Miam's Bani Nanda: From physics graduate to being a baker, the importance of delegation, understanding the right way to build a trusted brand, scaling without marketing budget and much more!
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 started Miam in 2015 after she identified a noticeable gap in a heavily saturated market. Bani saw that French pastry was not popular and wanted to change that. Her aim was to popularise a neoclassical style of presentation but at the same time she wanted to keep the spirit of classic, year old recipes alive. She wanted to experiment on people’s palates and found herself feeling incredibly lucky when she saw that all of Delhi embraced her and her brainchild, Miam.
https://www.miampatisserie.com/
