In a modest Goan kitchen, propped up on a stool to reach the stove, a young boy began what would unknowingly become a lifelong journey in the culinary world. That boy, now the founder of Papa Pedros, has transformed his childhood fascination with food into a thriving homegrown brand renowned for its authenticity and heart.
The Genesis of a Passion
Cooking was never just a hobby—it was a calling. While his mother worked, he would explore basic recipes like fried eggs and French fries, intuitively guided by taste and curiosity. Despite initial attempts to pursue conventional careers, including two tries at JEE and a brief stint in commerce at Dempo College, he found himself uninspired. His true calling led him to enroll at the Institute of Hotel Management (IHM) in Curchorem, embracing long daily commutes to pursue his passion professionally.
His formal training, including industrial experience at Marriott and work with Padaria Prazeres, laid the foundation. Yet, the desire to build something independently remained strong. What began as a humble endeavor selling one or two bebincas a month from home, soon evolved into a recognizable brand—Papa Pedros.
Honoring Heritage Through a Name
The name Papa Pedros carries a legacy. Joel Dias, the founder of Papa Pedro, named the brand in honor of his grandfather, Mr. Pedro Antonio Dias. Fondly known as “Papa” by those around him, the name “Papa Pedro” is a heartfelt tribute to his legacy and enduring influence. Mr. Pedro Antonio Dias a man known for crafting vinegar and sausages, the brand is a tribute to his roots. This deep connection to tradition is evident in every product crafted under the label.
The eatery offers a carefully curated mix of traditional Goan snacks and Portuguese delicacies, with its crown jewel being the handmade bebincas. To ensure round-the-year engagement and appeal, the founder also introduced gourmet burgers—a clever fusion of comfort food with his signature flair.
Built From the Ground Up
Financial limitations at the age of 23 didn’t deter him. Without the means to rent a commercial space, he chose to operate from home. This decision, grounded in practicality, became the cornerstone of the business’s philosophy: quality over extravagance.
The initial menu revolved around artisanal bebincas, distinct from the mass-produced, commercial versions. As demand increased, the menu expanded organically, shaped by customer preferences and culinary innovation.
The Signature That Sparked a Movement
It’s no surprise that bebinca remains the most beloved dish at Papa Pedros. The dessert not only earned him local fame but also global recognition. Today, these handcrafted delicacies are shipped to the UK, Ireland, and the US, and are served in multiple restaurants across Goa.
This success, however, is rooted in rigorous quality control. The founder begins each morning with a round of taste-testing and inspections, ensuring every batch meets precise standards. Recipes are meticulously measured and timed, guaranteeing consistency without compromising flavor.
Beyond Food: Building a Brand on Passion and Integrity
Unlike many cafés that rely on ambiance, Papa Pedros builds its brand through the food itself. Operating without a dine-in facility, the venture thrives solely on the quality and love infused in each dish. Every plate speaks for itself, creating a loyal customer base that grows through referrals and repeat orders.
From selling one bebinca a week to moving up to a dozen a day, the numbers reflect a story of perseverance and trust. This steady growth, powered by word of mouth, has drawn interest from investors eager to scale the venture. But the founder remains committed to his principles—preferring independence and craftsmanship over rapid expansion.
The Everyday Hustle of a Café Owner
Running Papa Pedros is far from glamorous. It involves early mornings, supervising production, managing inventory, maintaining hygiene, monitoring finances, innovating recipes, and refining the existing menu. For the founder, no recipe is ever final—perfection is an ongoing journey.
What truly sets him apart is his perspective on competition. Rather than looking outward, he focuses on internal growth—constantly challenging himself and his team to improve. From a one-man kitchen to a five-person operation, every milestone has been achieved without external funding.
Navigating the Digital Space
Though social media has not been the main pillar of Papa Pedros’ success, its potential is not lost on him. While customer satisfaction and personal recommendations have been the brand’s biggest advocates, he is gradually turning his attention to strengthening the digital footprint, complementing the brand’s organic growth with broader online engagement.
A Vision Beyond Borders
The dream is clear: take Papa Pedros global. With international orders already in motion, the brand is well on its way. But no matter how far the brand reaches, the founder remains grounded in the same principles that sparked his journey—authentic flavors, honest work, and an unwavering passion for food.
In a world dominated by flashy trends and fleeting fame, Papa Pedros is a reminder that with enough heart, even the smallest kitchen can create something extraordinary.
