Breaking Bread: A Journey into the World of Goan Poder Bakers"
The Local Bakery of Goa is more than just a bakery. It is a cultural landmark that reflects the history and heritage of Goa. The bakery is an important part of the local community and is a gathering place for friends and family. The bakery has become a part of the daily routine of the locals, who come here to buy fresh bread and cakes for their families.
It is also known for its traditional Goan bread and cakes, which are made using natural ingredients and traditional baking techniques. The bread is baked in a wood-fired oven, which gives it a unique flavor and texture. The bakery's most famous bread is the Poie, a traditional Goan bread that is soft and fluffy on the inside with a crispy crust. The Poie is best enjoyed with a spread of butter or local Goan cheese.
The workers in the bakery dress up as Poder and carry bread in a huge pantli on bicycles. The bicycles with the bread-baskets in the balcony of the house are the only sign that indicates it's the bakery.
As they cycle through the narrow streets of Goan villages, the ringing of the Poder's bicycle bell is a familiar sound that signifies the arrival of fresh bread.
An example of an traditional bakery is Filpino bakery, which is a family-owned bakery that has been in business for over 65 years. The bakery is located in Assolna, Goa. This bakery was founded in 1958 by Filpino Goes. Now the bakery is run by his daughter Luiza Goes, who have continued the family tradition of baking with the same old-fashioned techniques and recipe.
Over time, "her reputation as a skilled baker grew, and she was able to expand her business. She is offering a wide range of baked goods, from traditional Goan sweets like bebinca and dodol to artisanal bread and pastries".
The bakers have to start their day early morning at 4 am to prepare the dough and bake the bread. They use wood-fired ovens and traditional ingredients like semolina and toddy to create the distinctive taste of Goan bread. The bakers knead and shape the dough by hand, creating bread that is fresh, crusty on the outside, and soft on the inside.
The bakery is opened for two times a day that is morning and evening. The poder goes early in the morning to sell the bread in near by villages. Earlier when the bakery was founded the cost of four breads were 25 paise and now it has become 4 Rupees per bread.
Many families have a close relationship with their local baker, who delivers fresh bread to their doorstep every day. The baker's arrival is a signal for the start of the day, and the smell of freshly baked bread fills the air, creating a sense of warmth and comfort.
The traditional occupation of Goan baker is an integral part of Goan culture and heritage. Their skill and artistry have been passed down through generations and have given rise to a unique culinary tradition that is loved by all. It is important to preserve this tradition and support the local bakers who continue to keep it alive.
The profession of Goan baker is slowly disappearing as younger generations opt for more modern careers. However, there are still some bakers who continue to practice the art and keep the tradition alive. Some of these bakers even offer classes and workshops to share their knowledge and keep the art alive.
I have always loved to start my day with the fresh & amazing breads made by the bakers, and as the time passes I hope not loose this feeling.
