In the heart of Bengaluru’s tech hub, Paper & Pie has unveiled its latest masterpiece—a stunning 2,700-square-foot café at RMZ Ecoworld, Bellandur. Following their successful ventures in Indiranagar and Whitefield, this third outpost brings their signature blend of artisanal coffee and global cuisine to South Bangalore’s vibrant tech community.

But Paper & Pie isn’t just about food and drinks. At their Indira Nagar outlet, you’ll even find podcast rooms and meeting spaces, while their RMZ location offers a more relaxed, upscale atmosphere that resembles a five-star hotel lobby. The new space is a testament to thoughtful design, where natural light shines through expansive windows, complementing their minimalist white aesthetic punctuated by touches of green and brown.

Here, 40 guests can find refuge in an atmosphere that masterfully balances sophistication with comfort. From freshly baked croissants to carefully curated global dishes, each offering tells a story of culinary craftsmanship, complemented by their award-winning coffee sourced from Chikmagalur’s misty hills.

Over a virtual Zoom call on a brisk weekday, TheGlitz caught up with co-founder Vamsi Mareddy to discuss the dreams and dedication that shaped Paper & Pie into what it is today.

This interview has been edited for length and clarity.

Hello Vamsi, can you provide TheGlitz readers with a quick and brief introduction?

My partner Sandeep Nagaiah and I, Vamsi Mareddy, co-founded Paper and Pie. We’ve been dreaming about this since 2018-19 and have been in the F&B space for about eight years. The idea of starting a unique cafe assembly has always been on our minds. Post-COVID, we decided to turn this idea into reality, especially as the cafe culture began booming in India.

What inspired you to create this forward-thinking concept that blends work and nourishment in a cafe setting.

The idea actually came from our own experience as café regulars since 2008-2010. We’ve watched the evolution of café culture—from quick coffee stops to becoming these informal workspaces where people take meetings and spend hours working.

But here’s what we noticed was missing: while cafés mastered their coffee game, the food options were usually limited to pre-made or reheated items. Imagine you’re in a long meeting or need lunch—you’d want something fresh, right? That’s when it hit us: why not create a space with a proper kitchen serving fresh meals? Something where you could get a made-to-order omelette or pasta along with your coffee.

We also paid special attention to the interiors and aesthetics. If people are going to spend hours in a space, it needs to feel welcoming and comfortable. Paper & Pie essentially solved a problem we faced ourselves—it’s the café we always wished existed.

Paper & Pie

Can you elaborate on your approach to curating the experience beyond just serving coffee and food?

So, the Indira Nagar outlet features podcasting rooms and workspaces, while the setup at RMZ offers a different atmosphere, focusing on relaxation and providing an outstanding coffee experience. The ambiance at RMC truly stands out, making it an inviting place to unwind.

We’ve observed from personal experience and feedback that people visit cafes and coffee shops for various reasons at different times of the day. Sometimes it’s just for coffee, other times to meet someone, work alone, or catch up with friends over a meal. We noticed that during elaborate meetings, the cafe can get noisy, so we decided to include a conference room for those who need a quieter space for discussions beyond the office.

Additionally, many content creators and start-ups work from cafes but may not have access to a full studio setup. So, we created a small podcasting space for beginners or those looking to experiment and explore. This setup allows for both audio and video recording, and sometimes even shoots take place there. That’s how we came up with the idea of incorporating these versatile spaces.

What specific elements of the ambience were designed offering an over-the-top customer experience at RMZ Ecoworld?

After operating two outlets at Indiranagar and Whitefield, we gained insights into what our regular clientele appreciates about our space, which explains our high rate of repeat customers. We realised that our patrons value an environment that is both comfortable for extended periods and offers good food.

When we found this particular space with its impressive triple height, it felt spacious and not confining, enhanced by some pleasant greenery. This ambiance perfectly aligned with the brand we initially envisioned. Moreover, the location has offices that house over 20,000 to 30,000 people, many of whom are coffee enthusiasts. Recognising that our brand would be a perfect fit for this space, we decided to take it up and design it accordingly.

The choice of menu offerings is quite impressive. How do you source your ingredients and what’s your philosophy on food and beverage quality?

From the day we started, we’ve been committed to providing clean and tasty food. We believe that food should be healthy, clean, and good. This belief drives us to source high-quality ingredients; for example, most of our dishes come with fresh, hydroponic greens and organic salads on the side. We avoid offering deep-fried fries or chips. For those who want to indulge, we offer desserts and other delightful treats.

When it comes to beverages, we focus on quality. We source and roast our coffee beans weekly to ensure freshness in every cup. Our food is designed to be convenient and easy to eat without making a mess. The dishes are plated in a way that you can enjoy them while multitasking, making it easier to eat with one hand while you’re busy. This approach ensures that we provide not just good food but an enjoyable and practical dining experience.

As we shift our focus to service, I must share my recent experience at the outlet. The service truly stood out. Mohan, the server who assisted me, was exceptionally knowledgeable. His recommendations were fantastic, and he provided insights into the processes and ingredients behind the dishes and coffee brews. This leads me to my next question.

What’s your approach to training staff to deliver this top-class experience?

Our training program is continuously evolving. All our staff are well-equipped to guide customers on our beverages and dishes while providing excellent service. One advantage of hiring experienced staff is their ability to quickly grasp and adapt to our brand philosophy, making the training process smoother. At Paper & Pie, we have a balanced mix of experienced and new staff, allowing for comprehensive training and floor readiness. Additionally, long-standing employees take on the responsibility of training their colleagues, ensuring knowledge and best practices are shared across the team.

How do you balance creating a productive work environment with maintaining a relaxed cafe atmosphere? Because both are very difficult. It’s like balancing two ends of a spectrum: providing a good, productive work setup while ensuring the food and relaxed café atmosphere are maintained. It’s always a challenge, but it’s not invincible. We sit down, face the challenges head-on, and strive to get a notch higher each time. We deal with different kinds of people, face staff motivation issues, and cater to diverse mindsets. Each situation teaches us something new; we analyse and correct our mistakes and move forward. This continuous learning process helps us evolve and improve.

“As longtime café-hoppers, we noticed a gap in the market. You could find great coffee everywhere, but getting fresh food during a long meeting was nearly impossible – it was always reheated or pre-made. This frustration inspired our vision, leading to the creation of Paper & Pie, where we provide both quality coffee and freshly prepared meals and a great ambience to boot.”

Vamsi Mareddy, co founder, Paper & Pie

How do you stay ahead of trends to keep your concept fresh and appealing to your target audience or target demographic?

Well, I believe exposure is key. Trends always start somewhere, and being aware of what’s happening allows you to catch them early. When trends resonate with your brand, it’s natural to want to adapt and implement them. By staying involved in your operations and maintaining that exposure, you can keep up with trends and ensure your customers remain engaged and satisfied with your brand. This is especially important when it comes to sustainability.

Can you share any sustainability initiatives you have implemented in your cafe operations?

When it comes to sustainability, we focus on practical, everyday choices. Our basic principle is to avoid plastic unless absolutely necessary. We actively seek out biodegradable alternatives and invest in products that can be recycled or reused, as long as it doesn’t compromise the customer experience.

The response from our guests has been incredibly encouraging. Their positive feedback really motivates us to keep pushing forward. Of course, we occasionally receive constructive criticism, and I prefer calling it that rather than negative feedback. Sometimes we might not deliver the same experience to every guest, and we take these moments as opportunities to improve. When customers point out these gaps, we work on fixing them immediately.

But honestly, the overwhelming positive response we get keeps our team’s spirits high. It’s a mix of both, but mostly, people really appreciate what we’re doing here at Paper & Pie.

So, between you and Sandeep, what do you specialize in and where is Sandeep coming with his expertise?

It’s really about playing to our strengths. I thrive in the operational heartbeat of the business—the day-to-day rhythm of running our cafés. Sandeep, on the other hand, has this amazing vision for strategy and brand growth. But what makes our partnership special is how we complement each other. We’re constantly stepping into each other’s shoes, sharing insights, and learning from one another. I might pick up strategic thinking from him while he gains operational perspective from me. It’s this balance and mutual growth that keeps Paper & Pie evolving. We’re always bouncing ideas off each other, and that’s been crucial to our success.

So how do you see this concept evolving in the future? Are there any plans for expansion or new offerings moving to different cities?

You see, Bengaluru is fascinating—each neighbourhood is practically its own city with unique preferences. Right now, we’re focusing on understanding and solidifying our presence here before expanding outward. We believe in a cluster approach—when we enter a new city, we’ll plan multiple outlets rather than isolated locations.

The café culture in India is booming, and we see tremendous potential for Paper & Pie to grow alongside other emerging brands. We’re already making moves—we’ve signed a new location in CBD and are in talks for spots in central Bengaluru. Our immediate goal is to open a couple more outlets in the next 12 months. Long-term? We envision Paper & Pie having a strong national presence.

The exciting part is that while we’re having this conversation, we’re already in discussions for several new locations. It’s about calculated growth while maintaining our quality and brand essence.