Miradouro: A café that rose like the perfect dough

Every café has a story, and Miradouro Bakery and Cafe in Panaji is no exception. It was born not just out of passion, but from a serendipitous twist of fate, a leap of faith, and commitment to the art of baking. Chef Chirag Kanabur and his wife Harsha, the co-founders of Miradouro Bakery and Cafe, never initially planned to start a bakery café. Instead, they had envisioned a South Indian café in Bangalore, but destiny had other plans.

Finding the perfect space

“We couldn’t find the right place for it,” Chirag recalls. “Then one day, we stumbled upon this space on OLX. It felt like a sign. We visited, and in that very moment, we could see it, what we would serve, the ambience, the experience. That’s the day we pivoted from our original idea and embraced the bakery and café concept.”

A natural shift

For Chirag, a trained chef with years of experience in premier hospitality establishments, the shift felt natural. “Baking and pastry have always been my forte,” he shares. “Maybe the South Indian café wasn’t meant to be because this was where I truly belonged.” His wife played a pivotal role, shaping the aesthetics, branding, and marketing of Miradouro Bakery and Cafe. “She gave it its soul, while I worked on the food and experience.”

Portuguese roots

The name itself, Miradouro, is a nod to its Portuguese roots. “It means an elevated place with a view,” explains Chirag. “And that’s exactly what we have, a balcony overlooking the bustling city. Plus, our space is a 150-year-old heritage house, and we wanted a name that resonated with its authenticity.”

Miradouro Bakery and Cafe officially opened its doors on December 24, 2023. “We just celebrated our first anniversary,” Chirag says with a smile, reflecting on a year filled with learning, challenges, and immense satisfaction.

The culinary journey

A chef’s journey is shaped by experiences, and Chirag’s has been nothing short of inspiring. He started at Park Hyatt Goa, pursued further studies in Culinary Arts in Hyderabad, and worked at various Hyatt properties in Pune and Delhi. He eventually settled in Pune, where he worked as a pastry sous-chef at an Italian fine dining restaurant. But the dream of creating something of his own never left him.

“My wife and I decided to take the plunge. We left everything behind and moved back to Goa,” he shares. “The food industry is demanding, but understanding what customers truly want is key. Good food and good service should go hand in hand.”

Freshly baked, from scratch

At Miradouro Bakery and Cafe, everything is made from scratch. Breads, desserts, and even pizza dough. “We bake all our breads in-house, brioche, focaccia, farmer’s loaf. We use them to create sandwiches, burgers, and even pan-based pizzas, which are cold-fermented overnight for better flavour.”

A carefully curated menu

The menu is carefully curated. “There’s something for everyone,” Chirag says. “From a hearty burger to a simple yet indulgent doughnut with coffee. Our pastas include classics like pesto and prawn aglio e olio, and every dish is crafted with recipes I’ve perfected over the years.”

Bestselling buns

But if there’s one must-try item, it’s the Korean garlic buns. “It wasn’t something we pushed, it was the people who made it a bestseller. It went viral, and even now, it’s our top-selling item.”

Goan flavours

While Miradouro Bakery and Cafe leans towards global flavours, Chirag ensures that Goan culinary heritage is not forgotten. “We have chorizo on the menu, our chorizo pav is made with freshly steamed in-house bread. And then there’s the Cafreal Chicken Burger, a fillet seared in cafreal masala, served simply in a bun with lettuce. The spice, the heat, the balance, it’s something locals love.”

Beyond dishes, sourcing local ingredients is integral to their philosophy. “We ensure fresh, quality produce from the local market, even for non-Goan dishes.”

The challenges

Running a bakery café is no easy feat, and weekends are the busiest. “Prep is crucial,” says Chirag. “There’s a lot of mise en place involved, from sandwiches to desserts. But we avoid freezing anything for long periods. We prepare in small batches so everything served is fresh.”

Despite the occasional hurdles, the journey has been rewarding. “There were some roadblocks in the beginning, but once we started, it’s been a ride with more highs than lows.”

Feedback that inspires

Customer feedback is what keeps Chirag going. “When someone tells me, ‘This is the best I’ve ever had,’ that makes my day. Especially when travellers from abroad say it about a dish they’ve had countless times before. That’s the biggest compliment.”

Keeping things exciting

With new cafés emerging every day, what sets Miradouro Bakery and Cafe apart? “We keep things exciting,” Chirag explains. “Our core menu is limited, but every month we introduce a specials menu. So if you visit today, there’s something new to try next month.”

Constant evolution

This constant evolution keeps customers engaged. “We don’t just stick to one menu. We create dishes that aren’t widely available elsewhere. That’s what keeps us ahead.”

Word of advice

For those dreaming of opening their own café, Chirag offers simple but invaluable advice: “Shadow someone who’s already doing it. The café life looks charming from the outside, great coffee, warm ambience, but behind the scenes, it’s a whole different story. There’s a lot that goes into making it work.”

A dream baked to perfection

Miradouro Bakery and Cafe is a dream carefully kneaded, baked, and shared with the world. It’s where stories unfold over warm bread and strong coffee, where old Goan charm meets modern flavours, and where every bite carries a memory. As its story continues to evolve, Miradouro Bakery and Cafe stands proof to the magic of homegrown dreams, that sometimes, the best journeys are the ones we never planned but were always meant to take.