"cornbread texture of flour, sugar and butter which surrounds a filling of creme brulee"
"rappelle celui de notre grand-mère" — reminds locals of their grandmother's recipe
Frédéric Pommiers reimagined the traditional Basque cake in 2015 with a light, creamy filling and crisp pastry shaped like the lauburu cross. Cherry or cream, it's never too sweet, never too heavy: the kind of cake your grandmother might have made.
They recommend it:
Google
(202)
4.4
"cornbread texture of flour, sugar and butter which surrounds a filling of creme brulee"
"rappelle celui de notre grand-mère" — reminds locals of their grandmother's recipe
Frédéric Pommiers reimagined the traditional Basque cake in 2015 with a light, creamy filling and crisp pastry shaped like the lauburu cross. Cherry or cream, it's never too sweet, never too heavy: the kind of cake your grandmother might have made.
They recommend it:
Google
(202)
4.4
What are you into?
- Artisan pastries
- Family bakery
- Seasonal specialties
- Local favorite
- Anglet