Every loaf, pastry, and chocolate that leaves the counters of Chef Rodwin’s Boulangerie and Patisserie in Margao, is a result of meticulous technique and a deep respect for ingredients. The Goan explores the man behind it all, Chef Rodwin Rodrigues, whose journey from international kitchens to his own café is defined by passion, precision, and a commitment to quality
Baking is an art, but for Chef Rodwin Rodrigues, it’s a lifelong pursuit of perfection. At Chef Rodwin’s Boulangerie and Patisserie, near the Old Civil Court in Margao, you’re stepping into a space where tradition meets innovation, where every loaf and pastry carries a story of passion, precision, and an unshakable work ethic.
Culinary excellence
Having spent years in the culinary world, spanning international kitchens, five-star hotels, and a decade-long tenure on Italian and American ships, Chef Rodwin has absorbed techniques from some of the world’s finest chefs. But what sets him apart isn’t just skill, it’s his relentless pursuit of excellence. His creations are not only about flavour; they are about integrity. No shortcuts, no additives, just mastery of ingredients and technique.
Signature offerings
Among his most famous offerings is the Pasteis de nata, the iconic Portuguese custard tart, a treat that embodies the bakery’s artisanal approach to baking. Another standout is the Paozin, a mini stuffed bread that’s packed with flavour. For those seeking savory indulgence, there are cheese eclairs and quiches, while the opera pastry offers a refined touch to the menu.
Beyond the kitchen
Beyond the kitchen, Chef Rodwin is shaping the future of baking. Whether mentoring or judging prestigious pastry competitions, his influence extends far beyond his own bakeshop.
Commitment to quality
"My career has spanned 33 years, and it hasn’t been an easy path," Chef Rodwin shares. "From my early days as an employee, my primary focus was always on developing healthy products and refining techniques to enhance quality. That passion led me to research, which in turn took me to international conferences, like the World Conference in 2018."
From lecturer to entrepreneur
His journey from being a lecturer to becoming an entrepreneur was driven by a commitment to quality. "People began to recognise the seriousness of my work culture, and that support helped me establish Chef Rodwin’s Boulangerie and Patisserie as a trusted brand."
Choosing Margao
The decision to set up shop in Margao wasn’t deliberate at first. "I started in a small space in Raia, functioning as a cloud kitchen. But as the business gained momentum, I felt the need to expand. The Margao location came as a suggestion from a friend, and when I saw the support from the property owners, I knew this was the right place."
Artisanal techniques
When it comes to technique, Chef Rodwin stands firm on artisanal methods. "We prepare everything without using a single enzyme, chemical, or improver. The idea is to use the ingredients in a way that naturally enhances flavour and texture. Understanding ingredient functions is key, whether it’s hydrating whole grain flour before use or treating ragi correctly to eliminate its sandy texture. These are small but significant details that make all the difference."
Bean-to-bar concept
He also credits his colleague and second director, Reggie, for developing the bakery’s bean-to-bar chocolate concept. "It took him two years of training and research, and though he comes from a medical background, he has done a phenomenal job."
Consistency is key
For Chef Rodwin, consistency is everything. "A proper recipe and precise follow-up are critical. You can’t rely on approximation. If you put in a handful of ingredients one day and change the proportions the next, you lose consistency."
Local tribal cuisine
Among the lesser-known yet intriguing menu offerings, he draws attention to local tribal cuisine. "Goan food is often associated with meats and seafood, but I’ve found some remarkable plant-based dishes in the tribal culture of Cotigao. Simple, nutritious, and locally produced—these dishes could even win over a die-hard meat lover."
Engaging the community
Chef Rodwin’s Boulangerie and Patisserie isn’t just about serving baked goods—it’s about education and community engagement. "We conduct field trips for students and colleges, training them in artisanal preparation methods. We also educate them about cacao processing."
His book, ‘The Goan Healthy Brown’, is another step towards bringing healthier baking techniques to a wider audience.
Customer appreciation
"The most rewarding moments come when customers express genuine gratitude," he reflects. "It’s as if we’ve done them a great favour just by providing high-quality products. That kind of appreciation is what keeps us going. We’ve also been acknowledged by government institutions, which gives us the courage to stand strong even in difficult times."
Expansion plans
Expansion plans are already in motion. "We’ve partnered with Magsons Superstore and recently opened our second outlet at Magsons Gourmet, near Chowgule College in Margao. We’re also collaborating with a small bakery in Belgaum, focusing on zero per cent maida and zero per cent refined sugar."
Staying grounded
Despite his successes, Chef Rodwin remains grounded. "I started this with zero business knowledge, coming from a teaching background. I made many mistakes, but by God’s grace, I learned and kept going. With the help of my director Reggie, we continue striving to offer the best to our customers while exploring better ways to make food a healthier option for all."
