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Didier Irastorza

Pastry cook
Pâtisserie Bonneau
CAMBO-LES-BAINS

Didier, you are a member of an association. Could you tell us about it?

Created in 1994, on the initiative of some twenty pastry cooks, the association to promote the top quality Basque gâteau, EGUZKIA (‘Sun’ in Basque language, as it recalls the round shape and golden colour of the Basque cake) with a number of different objectives: appreciating the true Basque gâteau, setting up and developing activities for artisans by promoting a product.

 

How is this traditional product made?

The Eguzkia association has developed a set of specifications (registered at the INPI) for use of natural raw materials and for defining a traditional recipe that each of the members agrees to abide by.

These specifications, which exclude bitter almond, powdered cream and freeze-dried eggs, permit two types of garnish, namely pastry cream and black cherry jam.

The manufacturing facilities must comply with current health and safety regulations, carrying out controls by sending samples to a laboratory for analysis, thus ensuring strict and regular product monitoring. The Eguzkia association now has 19 companies as its members. Most points of sale are bakeries and/or patisseries. Not all the members reside in the Basque Country, proof that the Eguszkia brand is not confined to a single Basque territory.

 

More information: Alex Bonneau Bakery

FOR YOUR HEALTH, PRACTICE REGULAR PHYSICAL ACTIVITY. www.mangerbouger.fr