Years ago, Stephanie D’Souza from Goa learnt to bake and was bewitched by the art. She fell in love in Mumbai and lived there, but returned to her village Navelim to convert a bar – that had been run by her ancestors – into an all-day breakfast point that has left villagers enthralled and tourists finding a home away from home.
Bewitched N Baked by Bar Silva, in Navelim, is a story of love, kneaded through flour with a dash of brandy or a sip of beer, now played through a coffee shop that was once a bar known for its caju feni and tandoori chicken.
“The caju and the tandoori chicken served at this place were exceptional. We felt sad when it closed down but this new concept is endearing. It is good for our village,” says 60-plus Royston, as he puffs his cigarette outside the outlet.
Despite opening just eight months ago, the bakery is seeing a stream of customers for its bread while families come for pastries like pasteis de nata and tourists come to bite into the sandwiches while sipping chilled beer.
Despite opening just eight months ago, the bakery is seeing a stream of customers for its bread while families come for pastries like pasteis de nata and tourists come to bite into the sandwiches while sipping chilled beer.
“I invested a lot of time working on our croissants during the lockdown, picking the best ingredients and use of butter, and therefore believe they are amongst the finest products,” asserts Stephanie.
D’Souza has a Master of Science (MSc) in food nutrition and her tryst with food began thereon. “I built a huge client base in Mumbai, which has followed me to Goa and since we are positioned on the highway that leads to Palolem, the flow of clients has been continuous,” admits Stephanie, who hails from Navelim.
This quaint coffee shop in Navelim is making a mark for its bread. “We use no preservatives in our breads and have people from all around the village first coming to taste our bread and regularly buying them,” confesses Sajeel Parakh, Stephanie’s husband who manages the outlet, whilst wife handles the kitchen.
The pasties de nata leave a lasting taste, as compared to what can be sourced in other parts of Goa because of the way the egg yolk is treated before preparation and the quality of vanilla used.
“People in the village like the concept introduced by us and do step in after the mass on Sunday morning and that is why we soon intend to introduce the concept of breakfast,” discloses Stephanie, whose eyes emit serenity.
Beer is served, Breezers are available and imported brandy with coffee, but Stephanie intends to one day introduce caju feni, the drink for which the place was once frequented.
People in the village like the concept introduced by us and do step in after the mass on Sunday morning and that is why we soon intend to introduce the concept of breakfast
Stephanie D'Souza, owner of Bewitched N Baked
“I do not want the past to be forgotten. My aunt remembers some cooking secrets of the past and at some point, we will introduce them,” admits Stephanie.
Compared to the other eateries in the village, Bewitched N Baked burns an individual pocket from Rs 200 to Rs 600 but the quality leaves no scars.
Compared to the other eateries in the village, Bewitched N Baked burns an individual pocket from Rs 200 to Rs 600 but the quality leaves no scars.
“One has to pay for something good,” admits Redendo, as he sips his chilled beer on a hot day.
CONTACT DETAILS
*Bewitched N Baked by Bar Silva
*Start of Navelim Tinto, near Rosary Church, Navelim
*Open from 8 am to 8 pm
Contact - 8788857767