Meet one of Goa’s most amazing home cooks, Sheriann Dourado, the whirlwind behind Sherilicious – a home bakery that’s got more flavour than a marathon finish line and more hustle than a Monday morning! Sheriann, a proud wife to Chris and supermom to Craig Brendon (24), Charlotte Lisa (16), and Carl Bradley (14), proves every day that you can bake, run, and still keep your family life running like clockwork. Whether she’s kneading dough, running ultra marathons, or navigating the chaos of family life, she’s a multitasking magician, and she wouldn’t have it any other way.

In this exclusive interview with Sumita Chakraborty, Editor-in-Chief, TheGlitz, home cook Sheriann Dourado unravels the secret ingredients behind her endeavour Sherilicious and her delicious success. And trust us, there’s more than just sugar and spice in her story!

Sheriann’s Sherilicious

Let’s put the spotlight on Sheriann’s delicious Sherilicious… as this is where Sheriann’s culinary magic really comes alive. From mouthwatering savoury snacks like Beef and Chicken Croquettes, Prawn and Mushroom Rissois, and her iconic Stuffed Paozins (yes, Goan Chorizo, Chicken, Spinach, and Mushroom), to dreamy desserts like creamy cheesecakes, Tiramisu, and Tres Leches cake – this bakery has it all. But it’s not just about indulgence; Sheriann balances it out with wholesome salads and celebration cakes, all made with love, hygiene, and a healthy dose of her secret ingredient: the culinary magic she inherited from her gorgeous mom, Dulcie Vaz. P.S: If you’ve been lucky to taste Dulcie Vaz’s treats, you know that with Sheriann and her Sherilicious, the legacy is still going strong.

Lofty Heights

But wait… when Sheriann isn’t just baking her way into our hearts, she’s also running her way to new heights. After diving into her running passion in 2016, she’s since conquered Half Marathons, a 50km Ultra Marathon, and just casually trekked to the Himalayan peaks of Uttarakhand to conquer Mt. Chandrashila at a jaw-dropping 12,784 feet. She’s living proof that when you’ve got passion, you can go the distance – whether it’s on the track, the lofty mountains or in the kitchen.

So what does she do to relax? Well, when she’s not cooking up a storm or running like a superhero, Sheriann is at home, wrangling weeds in her garden (because, let’s face it, nature loves a good challenge), or plotting her next grand adventure. Her dream? To transform Sherilicious into a cozy café where all her baked creations can take center stage, alongside her love for food, family, and adventure.

….So, if you ever find yourself in Goa, craving a slice of heaven, Sherilicious is where you want to call. Indeed, home cook Sheriann Dourado proves that with a little love, a lot of passion, and some serious multi-tasking skills, anything is possible.

Over To Sheriann

Sheriann, from whipping up delicious Goan treats to tackling marathons, you’ve mastered quite the balancing act! What’s the secret ingredient to juggling home baking and marathon running?

Sheriann: To be honest, it’s quite difficult, but it’s the love and passion that drives me to do it.

Could you tell us a little bit about your journey in creating Sherilicious? You’ve also done something for the IFB food channel, I believe – could you tell us about that too?

Sheriann: I completed my Hotel Administration and Food Tech at Sophia Polytechnic and then trained at Taj Mahal Mumbai for a brief period. Later, I started taking cooking classes from home. After I got married and the family grew, I took a complete break from my career. But I always tried to make something exotic for parties, and my family and friends loved everything I prepared. Then a small community market opened in the neighborhood, where I started selling some breads and cakes. When the pandemic hit, and everyone was indoors, Sherilicious began. There was no advertising – just word of mouth from friends and family. I have a very niche clientele who truly appreciate the effort and value of a home baker.

IFB has its own food YouTube channel and Instagram, where they upload recipes throughout the year, especially during festivals. A friend working for IFB invited me to star in their Christmas special for two years in a row. It was my first time expressing myself in front of a camera, and it was a great experience.

Your home bakery Sherilicious sounds like a dream come true for foodies! What is Sherilicious known for, and where is it based? What’s your secret to balancing delicious treats like Tiramisu and Tres Leches with healthy, wholesome food?

Sheriann: Sherilicious offers sweet and savory delicacies prepared with the utmost love, while always giving hygiene top priority. We cater only to orders – nothing is ready off the shelf. It’s based at my residence in Dabolim, Goa.

Balancing is not an issue, as those who are health-conscious will order Ragi Poees or salads, while those who believe in enjoying life to the fullest will enjoy all the sweetness Sherilicious has to offer.

From running marathons to baking up a storm, you’re clearly a master multitasker! Which gives you a bigger adrenaline rush – crossing the finish line of a 50k ultra marathon or pulling a perfectly baked cheesecake out of the oven? Could you give us your favorite ‘baked’ snack?

Sheriann: Whether it’s crossing a marathon finish line or pulling out a perfectly baked cake, both give me the same adrenaline rush. The feeling of good wishes and appreciation pouring in is like being on the podium. My all-time favorite is always the Chorizo Paozin.

Your stuffed paozins sound amazing – especially the Goan Chorizo! If you had to create a “runner’s fuel” paozin for your next race, what would you stuff it with?

Sheriann: A runner’s fuel paozin would be stuffed with a date, walnut, and almond ball. Dates give you an instant boost of energy, while the nuts provide the necessary proteins.

From Goan Chorizo-stuffed Paozins to Banana Walnut Cake, your creations sound heavenly. If you were to bake something that represents your adventurous spirit, what would it be and why?

Sheriann: After conquering Chandrashila Peak at 12,784 feet, my next adventure is planning a marathon in Ladakh this September, though with home commitments, I hope I can get there. I’d also love to do an international marathon, likely Berlin. That way, I can enjoy the run and then gorge on the food! Like when we go to the Hyderabad Marathon – it’s “Run for the Raan.” There’s this amazing Iranian restaurant that serves the best Raan Thali, which we enjoy after the marathon.

You’re known for savory snacks and stunning celebration cakes alike – if you were to bake a cake that represented your love for running, what would it look like (and taste like)? Which cake that you baked makes you feel very proud?

Sheriann: I’m very proud of my no-bake cheesecakes, especially the blueberry cheesecake. It’s loved by everyone. A cake that would represent my running would surely be one with pistachio. I love the nutty flavour, and the color green reminds me of nature. I would combine it with a raspberry filling.

Your garden must be just as beautiful as your creations in the kitchen! Do you ever draw inspiration from nature for your recipes or use any fresh ingredients from your garden in your baking?

Sheriann: Yes, I love my beautiful garden, though I find it difficult to maintain – especially with the weeds and insects! I use fresh basil for pizzas and focaccia, and I have mint, lemongrass, celery, and many fruits and vegetables that I enjoy.

Lastly, what is the next thing home cook Sheriann wants to achieve?

Sheriann: I would love to see Sherilicious become a lovely café.