new delhi theres a bit of paris in the capital the aroma of freshly baked goodies is wafting out of the local boulangerie not only on the tony streets but also in middleclass delhi todays neighbourhood hangout is the frenchstyle bakerycaf with its fresh confections artisanal breads and cookies european snacks fresh juices fragrant coffees and iced teasperhaps the city was ready for these cosy less stuffy eating places a city as buzzing as delhi needed somewhere for people to go for a relaxed breakfast to meet during office hours for coffee and quiche and enjoy a dessert fresh out of the oven after dinner said harshi daswani who has started teteatete caf and patisserie in south delhimy concept was a homely neighbourhood caf and a onestop shop for snacks revealed aaavika chhawchharia of honey dough the newly minted food entrepreneur has since seen people heading to her cafs at defence colony safdarjung development area and dwarka for ovenfresh breakfast with coffee in the morning lawyers discussing work over snacks and families converging for pastries and coffee after dinnershriram monga of sred a food and beverage advisory firm believes the mushrooming of bakerycafes is a testament to delhis evolving palate with boulangeries taking up the space held traditionally by coffee shops a bakery is a high margin business because operators have control over the inventory and this has helped changed the dessert options for indians monga explained if an eatery offers topnotch bakery options alongside good food and beverages and is at a good location then it is bound to attract food loversnot surprisingly residential areas such as mayur vihar punjabi bagh rajouri garden and janakpuri have seen many of these bakerycafes opening up in the colonies there given the western tilt of their fare they bear similarly nonindian names such as honey dough binge teteatete bakeamor sugar loft backkerei and bake me a cake there is even a vanillanamed coffee house in majnu ka tillamost of the young entrepreneurs who are spearheading this change are passionate bakers rather than professional hoteliers daswani started teteatete after undertaking a certification course in baking from manchester england she knew the capital could do with a frenchstyle boulangerie and as things would have it she came in touch with serial restaurateur vidur kanodia of eatbud food kanodia taste daswanis delectable bakes and was impressed enough to help turn her hobby into a businessfor kanodia who runs 14 restaurants in delhi it was a first foray into the bakery segment people in the age group of 2035 years have an evolved taste palate and they look for good confectionary and snacks options the experienced businessman said all he needed to operate a remunerative place he said was a good locationthe low cost a boulangerie requires space for a bakery seating for 1012 people not too elaborate a menu and minimal dcor allows owners to experiment with the business concept chhawchharia of honey dough opted for a neighbourhoodfriendly pitstop