Imagine the aroma of freshly-baked croissants and bread, the beautifully designed and crafted pastries and the smiles of the welcoming hosts. This need not be just imagination, for it is the reality at Margao's go-to artisanal bakery and pastry boutique – Cinco – where buying a cake or bread or pastries is an experience.
The brainchild and co-owner of Cinco, Chef Pratik Roy, brings together his years of experience, creative and skilled art to Margaokars.
CINCO – WHERE EVERYTHING IS AN EXPERIENCE
Cinco is not a cafe, it’s an experience, says Pratik. "We have guests who pick up cookies, sit down with me and chat about experiences. So, it's not about picking up a sandwich, pay, parcel and go. The thing here is the experience."
He adds, "Cinco is not just an outlet, like a supermarket where you pick up the stuff and leave. It’s all about letting guests experience the place. Ours is not a café, it’s a boutique. We look forward to a one-to-one connection with the guests."
Pratik, a pastry chef, with over 27 years of experience in starred hotels like Taj and The Leela explains that talking to people is very important. He recalls an incident where he had a German guest who gave him a different recipe of the Stollen (a traditional German Christmas fruit bread). It was his mom's recipe.
“It was different from what I had learnt from a German chef. So, when you talk to people, you learn from them too. As a chef you should be open to that. This helps me grow as a chef,” says Pratik.
Cinco is not just an outlet, like a supermarket where you pick up the stuff and leave. It’s all in letting guests experience the place. Ours is not a café, it’s a boutique. But our concept is that it's more of a one-to-one connection with the guests.
Chef Pratik Roy of Cinco
WHERE EVERYTHING IS ABOUT THE FLAVOUR
The best part of Cinco is that they don’t have a catalogue for cakes. Yes you read that correctly. “We do not have a catalogue for cakes, but we do have a flavour catalogue. If you ask me what I suggest for a wedding, I will give you a flavour, but I will not give you a design."
"Generally, I ask people to select and give me options on the design and from there I draw and design the cake,” says Pratik, who believes that this is how the growing and learning never stops.
Pratik wants to move away from the regular idea of a catalogue – where the design and flavours are shown. “Then you contain yourself, hold yourself as a chef. You tend to do the same thing over and over. But if there is a challenge, there is greater learning,” says Pratik, who has over 40 different flavours mentioned in his menu and loves to take up new challenges.
“There are some elaborate and very different combinations of items which we offer, and we do not confine ourselves to just what is on the menu. We like to know what people want to eat and try and accordingly customise it for them. I don't have any inhibitions. It's self-recommended,” says Pratik.
We have guests who pick up cookies, sit down with me and chat about experiences. So, it's not about picking up a sandwich, pay, parcel and go. The thing here is the experience.
Pratik Roy co-owner of Cinco
PRE-ORDER FOR FRESH BAKES
Who doesn’t like to bite into a freshly baked croissant! Well, at Cinco Pratik makes sure to bake in batches so that customers get fresh goodies. “We do batch baking and I regulate it. The almond croissants move a lot. When the batch gets over, I ask the team to bake fresh. "
"So, instead of baking 12 items at a time, I bake it fresh. We want to encourage pre-orders, as people don't know the concept of pre-ordering,” says Pratik.
Suggesting that pre-orders are the best way forward, he adds, “When you pre-order, you get it fresh. We are not an a la carte venue. So, if you pre-order, the items will be prepared on time. Similarly for the cakes, there are a few on display for the walk-in customers. But if it is pre-ordered, a new cake will be prepped,” says Pratik.
DEFYING ALL ODDS
Trained exclusively under international chefs, Pratik believes in hard work and dedication. He dedicates an hour or two to learn the latest trends through Instagram and social media, besides e-books and now AI.
To pursue his passion, Pratik had to convince his family of engineers and doctors. His story is a testament to following one’s heart. At Cinco, every dessert tells a story, not just of flavour, but of ambition and hard work.
So, if you ever find yourself in Margao, don’t miss the chance to stop by Cinco and say hello to chef Pratik. You will walk out with a sweet experience.
DETAILS
WHAT: Cinco Goa
WHERE: Shop No 17, Pereira Plaza, Oppo Old Hospicio, Next to The Goan Kitchen, Margao
CONTACT: +918007762155