Basque Cake News

Welcome to the news section dedicated to the gâteau basque , the iconic pastry of the Basque Country. Here, you'll find all the information, news, and events surrounding this traditional dessert, the pride of a region and the delight of gourmets.

From the authentic recipe with cream or black cherry to modern variations revisited by chefs , including the history and manufacturing secrets, we share with you what makes the Basque cake so rich.

Follow our articles so you don't miss anything:

Basque cake festivals and celebrations organized in the villages of the Basque Country.
Competitions and championships honoring artisans and pastry chefs.
Cultural initiatives around the Basque Cake Museum and local associations.
News from the Basque diaspora which perpetuates this tradition throughout the world.
New gourmet products and places to enjoy a real artisanal Basque cake.

Whether you are passionate about Basque gastronomy , a passing tourist or simply curious, this page allows you to stay connected to the lively and tasty world of Basque cake.

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If you also have news about the Basque cake or photos of your cakes, do not hesitate to send them, they will be in the photo library of the site.

To mark the Téléthon, Bidache is organizing its first Basque cake competition on Sunday, December 7th!!!!

Newsletter.

The idea of a World Basque Cake Competition is gradually gaining ground.
Everywhere, exchanges are multiplying, messages are pouring in, and interest is growing within the Basque diaspora. Artisans, associations, and enthusiasts, from the United States to Argentina, from Chile to Quebec, from northern Europe to Asia, are expressing their enthusiasm at the idea of celebrating this gourmet symbol that connects Basques from the North, the South, and beyond.

But while the motivation is there, the work remains tedious : local selections must be coordinated, common regulations established, representative juries created, and the logistics of such an event on a global scale ensured.
A huge challenge, certainly—but one like the Basque cake itself: born of patient, generous know-how deeply rooted in tradition.

And as is often the case in the Basque Country, great adventures begin around a well-stocked table.

Bixente Munoz of Grand Sol Hondarribia dared to do it to us

El Gato Basque (Basque Cake) . Interview with Bixente Munoz
This is the proposal from Bar Gran Soleil de Hondarribia for the Euskadi pintxos championship .
Always faithful to these proposals of making a cuisine of affection and memories with marked nuances of flavors and fun winks.
In this case, it is a small sweet and savory tribute to that cake so mythical and emblematic of the Aquitaine region: the Basque cake.
Whether they win or not, the competitions always give you that creative incentive to continue surprising and moving forward in this beautiful world of pintxos, tapas, miniature cuisine...
Call it what you want... with few bites and that it has heart, that's fine with me.
Very good and enjoy.

The Gran Sol de Hondarribia restaurant , with the cocineros Iñigo Tizón and Alberto Loro , was awarded the prize of the best pintx of 2025 in the 20th edition of the Campeonato de Pintxos 18/70 Euskadi and Navarra-Euskal Herriko Pintxo Txapelketa . His creation, 'Gato Basque' , has received the prestigious award. The Auditorio Itsas Etxea de Hondarribia has presented, así, the quinta victoria of the local restaurant in the 20 editions of the torneo.

El segundo y tercer puesto han sido para los dos contendientes vitorianos en la finale: el segundo se lo ha llevado El Toloño, con Mitxel Suárez, gracias al pintxo llamado 'Mar, costa, tierra'; el tercero, por tanto, ha sido para El Dólar por 'El tendón de Aquiles' with cocineros Juan García and Iván Fernández

This is how the Great Sun took to the Hondarribia stage: amid applause, excitement, and a great deal of joy at once again becoming champions of the Euskal Herria Pintxos Championship.

Their winning pintxo, "Cat Basque," is a true twist on the classic Basque cake. A sweet, creative, and courageous proposal that won over both the jury and the audience.

It was while leafing through an old culinary book kept in Liège, Belgium, that this recipe resurfaced. It once appeared in the library of the Cardinal of Liège and was written by Lancelot de Casteau , master chef to the prince-bishops of the city. Published in 1604 , this collection bears witness to refined gastronomic know-how, at the crossroads of medieval traditions and the beginnings of modern cuisine.

Some researchers see it as one of the oldest testimonies of a cake related to the Basque cake , with which it shares the structure and spirit, although it clearly predates . By its composition and symbolism, this preparation also evokes the Euskal Opila , a ritual cake always offered during festivals and family ceremonies in the southern Basque Country (Ego-Alde) .

Thus, between the pages of a 17th century Liège book, one of the forgotten roots of the Basque cake seems to emerge, in its own way.

Biscay pie

Basque cake competition in Sare, a very nice initiative from the Village.

22nd edition of the Basque Cake Festival For more than 20 years now, the first weekend of October has been dedicated to this friendly, festive and gourmet festival!

On the program this year, numerous activities and always the promotion of the know-how and craftsmanship of the Basque Country!

An emblematic product of the culinary art of the Basque Country, the Basque cake has a historical link with the spa resort of Cambo-les-Bains.

The city and the "Eguzkia" decided to honor the Basque cake by organizing a large festival every first Sunday in October. Today, the Basque Cake Festival takes place over two full days!

Placed under the seal of quality, this event is supported by the Chamber of Trades and Crafts.

You can learn how to do it and talk to the pastry chefs to learn tips and tricks!