If any place in Goa captures the soul of Portugal, it’s Padaria Prazeres, now a cherished spot in Goa's Caranzalem in Tiswadi.
The place is celebrated for its European charm and artisanal offerings, thanks to husband-wife duo Ralph Prazeres and Stacy Gracias who have worked hard to make Prazeres what it is today since its inception in 2021.
The credit for the cafe's array of offerings, sweet and savoury, go to co-founder of the cafe chef Ralph Prazeres, who has trained at The Le Cordon Bleu and has also worked at global institutions like Noma in Copenhagen and The Rosewood in London.
Stacy, with a robust background in finance from her tenure at institutions like Rothschild & Co, RBS, and HSBC in London, manages the operational aspects of the café. Together, they have created a space that offers an array of sweet and savoury delights, all made in-house.
Beyond the pastries and impeccable coffee, Padaria Prazeres is an experience — where thoughtfully curated interiors, warm hospitality, and the aroma of fresh bakes create a sense of comfort and indulgence. Whether it's a quiet morning croissant or a lively afternoon with friends over quiches and tarts, the café has become a beloved ritual for many in Goa.
WHAT PEOPLE COME BACK FOR
What’s the standout star here?
For me and most others, the clear winner ought to be the Pastel de Nata—a crisp, buttery puff pastry filled with rich, velvety custard, inspired by classic Portuguese traditions.
So, what makes a pastel de nata truly exceptional? “It has to be a combination of three elements,” Ralph explains. “The right amount of flakiness, the right balance of sweetness, and the right level of creaminess in the custard centre.”
It sounds deceptively simple, but achieving that balance took more than just talent—it took trial, error, and a whole lot of custard.
THE CUSTARD AND CRUNCH
The pastéis served at Padaria Prazeres are inspired by the world-famous ones from Belém, Portugal. Ralph recalls his first encounter with the original: “They left such an impression that I knew I had to figure out how to make them here in Goa.”
But replicating the magic of Belém’s pastéis came with a challenge—the original recipe is a closely guarded secret.
“When we decided to put them on our menu, we had to create multiple versions from scratch,” Ralph says. “It took dozens of trials until we arrived at the version we now serve at the café. I don’t know if it can be considered traditional or not, because we don’t have the original recipe to compare it to.”
While the tarts may look modest, their preparation is anything but. “Every part of the process is challenging,” Ralph admits. “One tiny error, and you can end up with a whole bad batch.”
The pastry must be thin enough to shatter on the first bite, yet sturdy enough to hold the custard. The filling needs to be silky but set, and the oven must hit just the right temperature for that signature caramelised top.
“It’s a dance of precision,” Ralph adds. “And you don’t get many second chances.”
PASTRY, PASSION AND PRECISION
Though the technique and inspiration come from Portugal, the ingredients often come from closer to home. “Yes, we do use local ingredients to make our pastéis,” says Ralph. “But the moulds we use are sourced from Portugal, since they’re hard to find in India.”
Even with Portuguese roots, there’s a quiet influence of Goa in every tart—the local air, the seasonal produce, and the simple joy of enjoying something handmade and heartfelt.
For Ralph, every pastel de nata is more than just a pastry—it’s a memory.
“It’s the result of what I’ve seen, and what I’ve eaten on my travels across Portugal,” he reflects. “The pastéis from Belém left such a big impression that I knew I had to come back to Goa and make it for everyone here.” And now, tucked into a cozy café in Goa, he’s doing just that—one perfect tart at a time.
So, if you’re in Goa and craving something comforting, delicious, and made with a kind and genuine heart, make your way to Padaria Prazeres. Whether it’s your first pastel de nata or 50th, one bite and you’ll see why this little café has everyone coming back for more.
DETAILS:
WHERE: Opposite Models Celebrity, Caranzalem
WHEN: Tuesday to Sunday (Closed on Monday)
TIMINGS: 8 am to 8 pm
CALL: +91 9322806130