In 1930, Andre Mascarenhas started the ‘Confeitaria 31 de Janeiro’ bakery in Goa. Today the family is taking his legacy forward. This bakery is famous for its traditional wood-fired oven and Goan-Portuguese delicacies with no preservatives.
It is the year 1930. Andre Mascarenhas returned to Goa from Mumbai. He brought with him not only goods, but also a dream. This dream was born out of the skills learned by working for years in the Irani bakeries of Mumbai. After mastering the art of making multi-layered wedding cakes and buttercreams, he founded a place in Panjim that has become an icon of the city today: Confeitaria 31 de Janeiro.
Hidden in the colorful lanes of Fontainhas, a beautiful area of Panjim, this bakery quickly became more than just a place to buy bread. It became a place that was filled with the smell of fresh baked goods, stories, and a sense of belonging. Today, this legacy is carried on by Andre’s grandson Warren Mascarenhas and his mother Glatta. They have preserved not only the recipes, but also the soul of this place.
When you step into this bakery today, two things immediately catch your attention – the smell of freshly baked goods and the never-ending rush of customers. Some people come as usual to buy their favorite items, while others just come to see the new and beautiful interior of the bakery. But despite the new changes, the soul of this place is still the same.
The customers coming here include people of all ages, which makes it even more special. Teenagers standing in the queue seem busy with their phones, while 80-90 year olds also get attracted due to their habit and old memories. Many of them remember Andre personally. She remembers those little moments: when Andre would sneak an extra cookie into her hand, or let her taste some buttercream through the window, or get rewarded with a side of Swiss roll for small tasks. These memories are as much a part of this bakery as the recipes here.
When Andre started this bakery, he was around 20-25 years old. The initial days were full of hard work and dedication. He would often work through the night and sometimes even sleep in the bakery, so that he could make new things and perfect them. Apart from breads and cakes, he also started making traditional Goan items like plum cake, pinag, Madeiran Bolo de Mel and the now famous wine biscuits.
After his demise, the family was determined to keep his legacy alive. Glatta played an important role in this work. He spent hours poring over old recipe books – converting age-old measurements, translating Portuguese ingredients and reviving the flavors that were the hallmark of this bakery.
But maintaining tradition never meant not embracing change. The family always found ways to move forward without losing sight of reality. The renovation in 2021 is an example of this balance. The bakery’s structure was strengthened and updated, but the period wooden interior and warm atmosphere were carefully preserved. The result is a space that feels both nostalgic and modern.
This bakery is very personal to Warren. The childhood memories of sitting at the counter, counting money and answering the phone have now blended into the daily routine of working as a hotel management professional. They’ve also added new additions to the menu like Baileys Cheesecake Pastry and Wood-Fired Basque Cheesecake, which bring a fresh twist to the classic menu.
about the bakery
The heart of this bakery is its wood-fired oven – a huge 20×20 foot space that has been in use since the beginning. Every morning, it makes fresh bread and puffs, and during the day cakes and other sweets. This traditional method of baking gives such a unique taste to the things here which cannot be achieved in modern ovens. Equally important is that the bakery does not use any kind of preservative. This means the product has a shorter shelf life, but it guarantees freshness and authenticity. You feel the care, patience and craftsmanship in every bite.
Another pillar of the bakery’s success is its employees. Many employees have been working here for decades, some even started as trainees. Their deep understanding of the process and unwavering loyalty has helped keep the taste consistent across generations. Among the many favorite things here, ‘Bol Sans Rival’ has a special place. It is a layered dessert made with meringue and French buttercream. Its signature crunch comes from cashews that are lightly roasted over a wood fire – a technique taught by Andre himself.
The menu continues to celebrate the flavors of Goa and Portugal, with items like bebinca, doce de grão, poya, serradura and rum balls. Each item has a story, a technique and a taste that has stood the test of time.
But what really defines Confeitaria 31 de Janeiro is not just its food, but the emotional connection people have with it. It is a place where generations meet, where recipes are cherished like childhood memories, and where the past is still shaping the future. In a world of ever-changing food trends, this bakery is a reminder that some flavors – and some stories – are always meant to survive.