From the kitchen
Follow along, without leaving this page
Live from @mamaibakehouse — behind-the-scenes bakes, reels, and what's coming out of the oven this week.
Mamai Bakehouse · Goa
The home baker behind every recipe — tested, adjusted, and taught from her own kitchen in Porvorim.
Meet your teacher
I run Mamai Bakehouse out of my home kitchen in Porvorim, Goa — the same kitchen every recipe in these courses gets tested in, humidity and all.
Baking here isn't like baking in a cool, dry test kitchen. Ovens run hot, humidity throws off timing, and butter softens the second it leaves the fridge. I spent years figuring out fixes for all of it, mostly by getting things wrong first. Mamai Bakehouse is the shortcut through that — the ratios that actually hold up, the small habits that make the difference, and the fixes for when something doesn't come out right.
My story
Mamai Bakehouse started the way most home baking stories do — with a lot of recipes that didn't work the first time. Or the second. Goa's heat and humidity don't forgive much, and most recipes I found online were written for kitchens nothing like mine.
So I started keeping notes — what actually worked, what temperature my oven really baked at versus what the dial said, how much a humid afternoon could throw off a bundt cake. Over time those notes turned into recipes people kept asking me to share, then into requests to teach, and eventually into Mamai Bakehouse.
Everything I teach — online or in person — comes from that same place: recipes that are tested in a real home kitchen, in real Goan weather, by someone who had to learn it the slow way so you don't have to.
How I teach
Every recipe is baked over and over in my own kitchen before it ever reaches a lesson — no theory-only instructions.
No professional equipment, no walk-in fridges — just what you already have on your counter.
Every method accounts for heat and humidity — which means it holds up even better anywhere cooler or drier.
From the kitchen
Live from @mamaibakehouse — behind-the-scenes bakes, reels, and what's coming out of the oven this week.
Start with the self-paced course, or see the in-person options if you're in Goa.
