{"title":"Iconic pastries from here","description":"","products":[{"product_id":"gateaux-basques","title":"Basque cream cake (Bayonne, France)","description":"\u003cp\u003e\u003cstrong\u003eHistory and Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt is not precisely known when the Basque cake, whose Basque name \"bixkotxa\" means \"house cake\", was born. However, the success of this recipe is owed to Marianne Hirigoyen, who ran a pastry shop in the spa town of Cambo-les-Bains at the end of the 19th century and called herself \"the Basque cake maker\" at the Bayonne market. Her cake, combining the crispiness of its pastry and the softness of its filling, quickly became a true success. The Basque cake thus established itself locally at the very beginning of the 20th century and gradually became emblematic of the region, notably thanks to the development of the first seaside tourism movements.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIncomparable, this cake with its crispy shortcrust pastry is a cake with a strong character that matches that of the Southwest!\u003cbr\u003e\u003cspan\u003eThis version will delight traditionalists, who will enjoy the indulgence of its almond cream flavored with a hint of rum.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStore for 8 days, in its original packaging, in a cool, dry place and outside the refrigerator.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWheat flour \u003cstrong\u003e(gluten)\u003c\/strong\u003e, sugar, butter, \u003cstrong\u003emilk\u003c\/strong\u003e, \u003cstrong\u003eegg\u003c\/strong\u003e, almonds, corn starch, rum, baking powder (wheat starch), salt, egg wash (milk)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003e\u003cem\u003eNon-contractual photos\u003c\/em\u003e\u003c\/p\u003e","brand":"Pariès","offers":[{"title":"4-6 people","offer_id":55247735783750,"sku":null,"price":25.0,"currency_code":"EUR","in_stock":true},{"title":"6-8 people","offer_id":55247735882054,"sku":null,"price":36.0,"currency_code":"EUR","in_stock":true},{"title":"1 person","offer_id":55247735980358,"sku":null,"price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/7265\/4662\/files\/GB_CREME.jpg?v=1742656518"},{"product_id":"le-fondant-au-chocolat","title":"Chocolate fondant (Aubrac, France)","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eHistory and Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe French's favorite cake? The chocolate lava cake has certainly become the most universally appealing and timeless cake in recent decades! It seems that its recipe was an accident, the result of a failed baking attempt. It was chef Michel Bras, a legend of French gastronomy based in Aubrac, who first introduced this new pastry at his restaurant in 1981. The idea of a molten center inside the chocolate biscuit was inspired by a memory of melted chocolate in a saucepan with a grain of salt.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSoft and intensely chocolatey, its texture is melting and its thin crust crispy thanks to a clever blend of dark chocolate, fresh eggs, semi-salted butter, and a touch of flour. 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The young Savary son reinvented the Parisian flan with an unbeatable recipe: locally sourcing the best of each ingredient and maintaining uncompromising artisanal craftsmanship. The molds are buttered separately, the puff pastry is made by the in-house pastry chef, all the eggs are cracked by hand, and the master pastry chef delicately stirs the mixture before baking...\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eDescription: \u003c\/strong\u003eThe never-failing recipe for this flan's success: using the best of each locally sourced ingredient, and uncompromising artisanal craftsmanship.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eIngredients \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e\u003cstrong\u003eEggs\u003c\/strong\u003e (free-range), flour \u003cstrong\u003e(gluten),\u003c\/strong\u003e \u003cstrong\u003edairy products\u003c\/strong\u003e (pasteurized), vanilla.\u003c\/span\u003e\u003c\/p\u003e","brand":"Maison Savary","offers":[{"title":"1 person 175g","offer_id":54298283934022,"sku":"","price":5.2,"currency_code":"EUR","in_stock":true},{"title":"4\/6 people 900g","offer_id":54298283868486,"sku":"","price":29.0,"currency_code":"EUR","in_stock":true},{"title":"8\/10 people 1400g","offer_id":56684874006854,"sku":null,"price":44.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/7265\/4662\/files\/flan_565c9eeb-b386-4fc6-a83f-47035bec5e86.jpg?v=1767884148"},{"product_id":"madeleines-lorraine-france","title":"Madeleines (Lorraine, France)","description":"\u003cp\u003e\u003cstrong\u003eHistory and Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe madeleine is a small pastry emblematic of French pastry tradition. Its origins are intimately linked to the Lorraine region. It is said that in the mid-18th century, the Duke of Lorraine, Stanislas Leszczynski, was hosting guests at the Château de Commercy. A young maid named Madeleine Paulmier is said to have created a cake using shell-shaped molds. This is how the Duke gave it her name. But this little cake also owes its fame to Marcel Proust. In \"In Search of Lost Time,\" it is a madeleine dipped in tea that brings back his childhood memories.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA true madeleine prepared with eggs, sugar, pure butter, lemon zest flour, and lightly coated with thyme honey. Prepared by our pastry chefs, it is particularly melt-in-your-mouth and comforting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEggs, \u003c\/strong\u003ewheat flour \u003cstrong\u003e(gluten)\u003c\/strong\u003e, sugar,\u003cstrong\u003e milk, \u003c\/strong\u003epotato starch, yeast, yellow and green lemon, salt, grapeseed oil, honey.\u003c\/p\u003e","brand":"Golosa","offers":[{"title":"Nature","offer_id":55247693480262,"sku":null,"price":5.5,"currency_code":"EUR","in_stock":false},{"title":"Lemon and honey","offer_id":55247705538886,"sku":null,"price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/7265\/4662\/files\/5bc2e484163406ffa064b5d56e3f928d.jpg?v=1767880268"},{"product_id":"canele-bordeaux-france","title":"Canelé (Bordeaux, France)","description":"\u003cp\u003e\u003cstrong\u003eHistory and Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorn in Bordeaux, its origin remains uncertain. In fact, two spellings coexist, with one or two \"n\"s. It is believed to be the heir of the \"canaule\", a bread made from flour and egg yolks produced in the 17th century by the \"canauliers\", the name given to a corporation of Bordeaux artisans. It is also said to have originated in the Convent of the Annonciades where the nuns prepared it with wheat, rum, and vanilla from the Antilles, recovered from the port, just like the egg yolks. The egg whites were, in turn, used to clarify wine. Or could it come from the flutes of its copper mold? Or from the Gascon \"canelat\", a cake rolled around a cane stalk?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe canelé is made from pancake batter, soft in the center but crunchy on the outside. A combination of textures achieved thanks to its grooved copper mold, which promotes the caramelization of the batter and gives it its distinctive shape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWheat \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eflour \u003cstrong\u003e(gluten)\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, sugar, rum\u003cstrong\u003e (alcohol)\u003c\/strong\u003e, \u003cstrong\u003emilk \u003c\/strong\u003e, \u003cstrong\u003eeggs, \u003c\/strong\u003enatural vanilla flavor.\u003c\/span\u003e\u003c\/p\u003e","brand":"Golosa","offers":[{"title":"60g","offer_id":55223410131270,"sku":null,"price":2.8,"currency_code":"EUR","in_stock":true},{"title":"30g","offer_id":55223410164038,"sku":null,"price":2.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/7265\/4662\/files\/canele-tradi-12-scaled.jpg?v=1780327850"},{"product_id":"le-cake-fou-de-citron-france","title":"Crazy lemon cake (France)","description":"\u003cp\u003e\u003cstrong\u003eHistory and Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe term \"gâteau de voyage\" (travel cake) comes from the French tradition of pastries designed to be taken on long journeys, especially by aristocrats or travelers in the 19th century. The one we are offering you today is delightfully lemony and moist!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eDescription \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn ultra-moist lemon cake, made with egg yolks, cream, melted butter, and fresh zest. Soaked in a lemon juice syrup, it offers a melting texture and a vibrant, gourmet aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eLiquid cream \u003cstrong\u003e(milk)\u003c\/strong\u003e, \u003cstrong\u003eegg\u003c\/strong\u003e yolk, sugar, butter, wheat flour \u003cstrong\u003e(gluten),\u003c\/strong\u003e lemon, yeast.\u003c\/p\u003e","brand":"Golosa","offers":[{"title":"Default Title","offer_id":54847928467782,"sku":null,"price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/7265\/4662\/files\/Gemini_Generated_Image_vewmcivewmcivewm.png?v=1767880947"},{"product_id":"chou-italie-france","title":"Diplomat Cream Puff (Italy-France)","description":"\u003cp\u003e\u003cstrong\u003eHistory and Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eInitiated in the 16th century by \u003cb data-index-in-node=\"27\" data-path-to-node=\"1\"\u003ePantanelli\u003c\/b\u003e (Catherine de' Medici's pastry chef) under the name \"hot paste,\" the recipe evolved over the centuries. It only became the famous \"choux pastry\" at the beginning of the 19th century, once perfected by the great French chefs \u003cb data-index-in-node=\"272\" data-path-to-node=\"1\"\u003eAvice and Carême\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA crispy choux thanks to its golden craquelin, filled with an ultra-light cream blending the richness of a vanilla pastry cream and the sweetness of a whipped cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDairy products, eggs,\u003c\/strong\u003e sugar, vanilla, salt, wheat flour \u003cstrong\u003e(gluten)\u003c\/strong\u003e\u003c\/p\u003e","brand":"Golosa","offers":[{"title":"Default Title","offer_id":54847938462022,"sku":null,"price":5.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/7265\/4662\/files\/Designsanstitre_3.png?v=1768405463"},{"product_id":"le-gateau-nantais-nantes-france","title":"Nantes cake (Nantes, France)","description":"\u003cp\u003e\u003cstrong\u003eHistory and Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorn in the 18th century thanks to the triangular trade, this cake combines flavors brought from the West Indies (rum, cane sugar, vanilla). Originally created for sailors, it is a true \"travel cake\" renowned for its ability to keep for several weeks at room temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn almond genoise, flavored with rum and topped with a light lime glaze\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg\u003e\u003cimg\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eSugar (sugar, anti-caking agent starch), 19% rum, almond powder, semi-salted butter, free-range \u003cstrong\u003eeggs\u003c\/strong\u003e, wheat flour \u003cstrong\u003e(gluten)\u003c\/strong\u003e, lime juice, vanilla flavor (E120) 32.7%, natural flavoring preparation, flavoring substances), cinnamon.\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Le fondant baulois","offers":[{"title":"1 bite 20g","offer_id":55247918268742,"sku":null,"price":2.5,"currency_code":"EUR","in_stock":true},{"title":"2-3 people","offer_id":55247918235974,"sku":null,"price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/7265\/4662\/files\/photoshoot-1768400703510-1.png?v=1780429930"},{"product_id":"gateau-basque-a-la-cerise-bayonne-france","title":"Basque cake with black cherry (Bayonne, France)","description":"\u003cp\u003e\u003cstrong\u003eHistory and Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt is not known exactly when the Gâteau Basque, whose Basque name \"bixkotxa\" means \"cake of the house\", was born. But the success of this recipe is owed to Marianne Hirigoyen, who ran a patisserie in the spa town of Cambo-les-Bains at the end of the 19th century and was known as \"the Basque woman with cakes\" at the Bayonne market. Her cake, combining the crispness of its pastry and the softness of its filling, quickly became a real success. The Gâteau Basque thus established itself locally at the very beginning of the 20th century, and gradually became emblematic of this region, notably thanks to the development of the first seaside tourism movements.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIncomparable, this cake with its crispy shortcrust pastry is a cake with a strong character that matches that of the Southwest! \u003cbr\u003e\u003cem\u003eThis version will delight traditionalists, who will enjoy the delicacy of its black cherry jam combined with the crispness of its pastry.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStore for 8 days, in its original packaging, in a cool, dry place and out of the refrigerator.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWheat flour \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e(gluten)\u003c\/strong\u003e, sugar, butter, \u003cstrong\u003eeggs\u003c\/strong\u003e, baking powder (wheat starch), salt, glaze (milk) and black cherry jam: 25% (sugar, fruit)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003e\u003cspan\u003e\u003cem\u003eNon-contractual photos\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Pariès","offers":[{"title":"4-6 people","offer_id":55251881230662,"sku":null,"price":25.0,"currency_code":"EUR","in_stock":true},{"title":"6-8 people","offer_id":55251881263430,"sku":null,"price":36.0,"currency_code":"EUR","in_stock":true},{"title":"1 person","offer_id":55251881296198,"sku":null,"price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0930\/7265\/4662\/files\/GB_CERISE_bb79d76a-ee33-4c1e-9039-c65c57506926.jpg?v=1760365953"},{"product_id":"gateau-basque-aux-agrumes-bayonne-france-copie","title":"Citrus Basque cake (Bayonne, France)","description":"\u003cp\u003e\u003cstrong\u003eHistory and Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt is not precisely known when the Basque cake, whose Basque name \"bixkotxa\" means \"house cake\", was born. But the success of this recipe is owed to Marianne Hirigoyen, who ran a pastry shop in the spa town of Cambo-les-Bains at the end of the 19th century and called herself \"la basquaise aux gâteaux\" (the Basque cake maker) at the Bayonne market. Her cake, combining the crispiness of its dough and the softness of its filling, quickly became a real success. The Basque cake thus established itself locally at the very beginning of the 20th century, and gradually became emblematic of the region, notably thanks to the development of the first seaside tourism movements.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIncomparable, this cake with its crunchy shortcrust pastry is a cake with a strong character that matches that of the Southwest! \u003cbr\u003e\u003c\/span\u003e\u003cem\u003eThis version will delight citrus fans. 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