Padaria Prazeres

Review and recommendations

This beautiful boulangerie and patisserie promises craft, comfort, and community from their little spot in Miramar and gosh do they deliver! Baker-in-chief, Ralph Prazeres and his team churn out all sorts of fresh breads, madeleines, financiers, berliners, and cakes hot off the oven every morning. Prazeres brings skill as an alumnus of Le Cordon Bleu and experience from top restaurants in the UK and Europe. Difficult to find at local bakeries, pasteis de nata (Portuguese egg custard tarts) are done to perfection at his padaria thanks to Prazeres’ time at kitchens in Lisbon. The original recipe for pasteis is held by a pastry factory in Belem, Portugal. Prazeres pays homage to the original by dishing them out in small batches throughout the day. Memories of a family holiday in Portugal influence the aesthetic of this bakery – vibrant, laidback, and a little European.

At Padaria Prazeres, the team does all kinds of sinful things with the humble berliner – filling it with Van Houten dark chocolate and cream only to shower it with cinnamon sugar; or stuffing it with a milk and dark chocolate ganache after which it is dipped in homemade peanut butter and sprinkled with crushed peanuts. As if this wasn’t enough, they take this sweet, hole-less doughnut and get it drunk with a Bailey’s ganache. It makes sense that they sell out fast. Seasonal twists are seen in a ginger-spiced, rum-raisin chocolate cake at Christmas and a patoleo berliner during the Feast of Assumption. Taking a cue from the traditional Goan patoleo (coconut and jaggery filling steamed in turmeric leaf), the padaria produces a berliner with a coconut and turmeric leaf infused custard topped off with a coconut and jaggery tuille.

It’s not all sugar here and carb addicts who prefer savoury tastes have much to choose from – proper bagels and roast chicken sandwiches to a hearty weekend breakfast menu. The croque monsieur and eggs benedict are especially popular. Vegetarian-friendly options are being introduced too such as the bagel with grilled aubergine, pickled carrots, and arugula. With just a few tables indoors and outdoors, footfall is high. If you don’t want to miss out on their wonderful experiments, do call ahead and reserve your order.