Founded in 1920 by two Luziens, La Maison Deuza sees the day after the first Mondial war.
Today, Peio Elgorriaga, a big amateur of coffee as well as teas, executes the job of an artisan-roaster with great interest and dynamism by preserving the singular identity of his roots.
Year 1660 will remain an important period in the history of Saint Jean de Luz. Indeed Louis XIV and Infant Marie Thérèse promised fidelity towards each other in the majestuous church of Saint Jean Baptiste. During this celebration, they fell under the charm of the famous macarons of Mr. Adam whose recipe remains a family secret since three generations.
Artisan cheese refiner. He proposed at the rythm of the season, his cheese with unique flavors, carefully refined in its cellars, by respecting the authenticity of the terroir. He is also recognised by the Culinaire College of France.
In the heart of Soule, jam-makers Gilles and Sophie Butturini make their jams the old-fashioned way: nothing but fruit and sugar, all cooked in copper cauldrons.
Establised at Saint-Jean-Pied-de-Port, since more than one century.
Martine and Jean, brother and sister, hold the reins of the Brana house. Winery operator, they perform the harvest manually, they also diversify by mastering the art of the artisanan distillation to produce alcohol and liquors of good qualities.
Egiazki borned in 2014, is the creation of two twins brothers native from Saint Pée sur Nivelle, who are very attached to their region, decided to unite in order to become the first producers of Basques Liquors elaborated in Iparalde.
Passionate ever since, they produced themselves their own Patxaran artisanal, by developing step by step during the years. Today, these two brothers proposed a large choice of liquors varieties (including the Manzana, the Patxaka, the Jinkoa and the Menta) as well as alcohols.
Located 22km from Bayonne, the Brasserie du Pays Basque covers more than 3,000 m2, dedicated to brewing artisanal beer. Eguzki beers are produced by 3 master brewers.
EKIA is the only independent dairy in the Basque Country. Milk is collected every morning from farms in the villages of Bastide-Clairence, Bardos and Hasparren.
Since 2015, they have been committed to “High Environmental Value Level 3” certification to supply us with milk from animals fed on pasture and without GMOs.
Since 1895, Paries House, keeps it’s traditional and family know-how with respect and choices of best raw-materials issued from local producers. The optic of this family is to produce the utmost quality by mixing tradition and modernity.
