Tête-À-Tea With Sachin Pabreja: A Riveting Conversation With Vincent Dias, Master Pastry Chef On His Journey, Passion, And Vision Behind Goa's Beloved Bakery Café- Cremeux

Vincent Dias, the mastermind behind Cremeux, is a celebrated pastry chef with years of experience in 5-star kitchens worldwide. Returning to his roots in Goa, he turned his passion for pastry into a thriving bakery café, starting from a small kitchen in St. Cruz. Today, Cremeux is a beloved name with multiple outlets across Goa and an exciting expansion into Bengaluru.

Join me as I delve into Vincent’s inspiring journey, uncovering the passion and vision that brought Cremeux to life.

1. What inspired you to transition from being a chef in five-star hotels to opening Cremeux in Goa?

Vincent: The decision to transition from working as a chef in five-star hotels to opening my own bakery, mainly came from the thought that there would be no phenomenal growth in hotels in the near future. The fear of stagnation and a deep desire for creative freedom fuelled the creation of ‘Cremeux’. I felt that owning my own bakery would allow me to create something truly special and personal.

2. Can you describe the journey of establishing Cremeux since its inception in 2006?

Vincent: Cremeux was started at my house due to the lack of investment and running capital. In the early days, Cremeux stood out as it offered higher-end bakery goods at reasonable prices. We bridged the gap in supply between the local bakeries and the 5-star hotels at reasonable pricing. The journey involved a lot of trial and error, learning, and evolving, but each step was an important part of the process. In the beginning, it was all about building trust with our customers. Word of mouth and local support played a huge role. The small yet passionate following we cultivated over the years helped us grow steadily, allowing us to expand our offerings and refine our concept.

3. What unique offerings set Cremeux apart from other bakeries in Goa?

Vincent: Ultimately, what sets Cremeux apart, is our use of high-quality ingredients, and our commitment to offering a truly unique and memorable experience to every customer who consistently walks through our doors. We believe that the quality of our ingredients is the foundation of our exceptional products. Whether it’s the luxurious mousse, the oozing chocolate fudge cookies, or the silky serradura, we make sure every creation is delicious. At a price point level, we have something or another for everyone so that every customer will walk out satisfied.

4. How has your international experience influenced the menu at Cremeux?

Vincent: My international experience has enabled me to merge the best of pastry techniques with the ingredients and flavors available here. It’s allowed Cremeux to be a bakery that provides exceptional quality at reasonable prices.

5. What challenges did you face during the initial phases of opening Cremeux?

Vincent: Opening Cremeux was an exciting venture, but like any new business, it came with its fair share of challenges—especially in the initial phases. One of the main challenges was, sourcing high-quality ingredients, especially in the early days. Assembling a team that shared a passion for baking and understood my vision for Cremeux was another key challenge. Initially, I was handling much of the baking myself, which made it difficult to balance quality with volume. The demand for our products was growing, but scaling up while maintaining the same level of craftsmanship and quality was tricky. It took a lot of trial and error to streamline processes and hire the right team so that we could meet demand without compromising on our standards. Like any new business, there were financial pressures in the beginning. From the cost of setting up the bakery to purchasing the necessary equipment, it was a significant investment. Balancing these costs with the need to keep the prices of our products competitive was a delicate task.

6. What are your expansion plans for Cremeux in the coming years?

Vincent: Our growth over the years has been organic, and I believe that in the coming years, there’s plenty of potential for further expansion while staying true to our core values of quality, consistency, and customer experience. One of the key areas I’m focusing on is expanding our presence in Bangalore and other cities. Overall, the expansion of Cremeux will be focused on thoughtful growth—staying true to our commitment to quality, authenticity, and a personal customer experience.

7. How do you ensure that your products maintain high quality across multiple locations?

Vincent: Ensuring that Cremeux products maintain high quality across multiple locations is a critical part of our expansion strategy. One of the key ways we ensure quality is by standardizing our recipes and baking processes across all locations. To maintain uniformity in taste and quality, we source many of our key ingredients from the same trusted suppliers, even across different locations. One of the most important factors in maintaining high quality is having a well-trained team. To ensure that every location is up to Cremeux standards, we conduct regular quality control audits. This includes checking product consistency, presentation, and taste across all locations. For certain products that require specific equipment or expertise, we centralize production to ensure consistency across all locations. This ensures that high-end products are consistently made to the exact same standard, reducing variation between stores. To support consistency, we leverage technology in our inventory management and production processes. By using centralized systems to track ingredient inventory, orders, and production schedules, we can ensure that all locations are using the same quantities and maintaining consistency in output.

8. What role does customer feedback play in shaping your offerings at Cremeux?

Vincent: Customer feedback is an essential part of how we operate at Cremeux. It influences everything from product development and quality control to customer service and marketing. By listening closely to what our customers love and what they’d like to see improved, we can refine our offerings and continue to provide a delightful and personalized bakery experience. Ultimately, feedback helps us grow, evolve, and remain in tune with the tastes and desires of the people we serve.

9. Can you share any memorable moments or milestones from your journey with Cremeux?

Vincent: There have been countless memorable moments and milestones that have made the experience incredibly rewarding. Some that stand out are the grand opening of *Cremeux* in 2006(which was undoubtedly a defining moment), opening the 2nd outlet within 6 months, opening our first large format (2000sqft) on MG road in Panjim, beating the national chains in bids for rentals of prime locations, and our entry into Bangalore.

10. What is the significance of having some outlets open 24 hours, and how have customers received that?

Vincent: The decision to have certain Cremeux outlets open 24 hours has been a key move in enhancing the customer experience. It allows us to serve a broader customer base, from early birds to night owls, and it provides an unmatched level of accessibility in Goa’s food scene. Customers appreciate the flexibility and unique offering, and it has helped us build a deeper connection with both the local community and the tourism sector. Overall, the 24-hour service is a hallmark of Cremeux’s commitment to quality, convenience, consistency, and customer satisfaction, helping us stand out as a go-to bakery/cafe in Goa.

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