Bread the way
Fontainhas taught us.
A small counter, a hot oven, and whatever came out of it this morning.
Reserve today's bake
A small counter, a hot oven, and whatever came out of it this morning.
Reserve today's bakeWritten up fresh each morning — once an item's gone, it's gone till tomorrow.
How We Started
It began in a home oven on a back lane in Fontainhas, where my mother baked bebinca every Sunday for whoever turned up — neighbours, the parish priest, the electrician who never left without a slice. I grew up under that smell.
When the flat above the old tailor's shop came free in 2019, we moved the oven three streets over and called it a stall — four stools, a hand-painted board, and the same seven-layer batter my mother still checks by eye. The stall became a counter. The counter is still hers as much as mine.
We bake once, early, and we stop when the trays are empty. That's the whole method — it was hers before it was ours.
“I've walked past three other bakeries to get here. The poi is worth it, still warm at half seven.”
“Their bebinca is the only one that tastes like my grandmother's — dense, not too sweet, properly layered.”
“I order the feni cake a week ahead for anyone visiting from outside Goa. It never lasts the week.”
| Monday | 7:00 — 14:00 |
|---|---|
| Tuesday | 7:00 — 14:00 |
| Wednesday | 7:00 — 14:00 |
| Thursday | 7:00 — 14:00 |
| Friday | 7:00 — 15:00 |
| Saturday | 7:00 — 15:00 |
Closed Sundays — that's for church, not for rest.
Leave your name, your number and what you're after, and we'll set it aside under the counter with your name on the bag.
We bake to order past the first tray of each item, so a slip sent the evening before is the surest way to get bebinca or the feni cake. No payment needed now — settle up when you collect it.
Can't make the pickup window? Call the counter and we'll hold it an extra hour.