Cacao-Fruit Gâteau Basque

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Serves 4-6 people

A fresh, fruity, vanilla-pastry version of our classic chocolate Gâteau Basque. 



Our Cacao-Fruit Gâteau Basque highlights the sweet, tangy pulp of Ecuadorian cacao fruit, which we gently cook down to make a delicate jam, then layer with silky vanilla pastry cream.

We bake the smooth fillings into a vanilla butter crust; and the beautiful contrast of crumbly and creamy layers makes for an unforgettable pastry experience, enhanced by tropical aromas of fresh cacao fruit and real vanilla bean.

INGREDIENTS & ALLERGENS

Straus whole milk, all-purpose flour, butter, cacao fruit pulp (from Ecuador), organic cane sugar, eggs, brown sugar, cornstarch, rum, pectin, baking powder, salt, citric acid, vanilla extract, vanilla bean

Contains: wheat, milk, and egg

Crafted in a facility that also processes milk, wheat, eggs, peanuts, soy, tree nuts (almonds, hazelnuts, walnuts, pecans, pistachios, coconuts).

WEIGHT
21.0 oz (595 g)
ADDITIONAL INFORMATION

Storage instructions:

Please enjoy within one week of arrival, or as indicated on the included materials.

Vegetarian

Nut-Free

Soy-Free

Cacao Fruit Gâteau Basque
Cacao-Fruit Gâteau Basque

A fresh, fruity, vanilla-pastry version of our classic Gâteau Basque.

cacao fruit gateau basque
Lisa Vega from our kitchen team

Hand-Crafted by Our Kitchen Team

In 2013, we began creating pastries at our small first chocolate factory on Valencia Street. The kitchen there was so tiny, it barely fit three people: Lisa, Mary, and Roman. Since then, our team has grown, and now we have two kitchens, one in San Francisco and one in Las Vegas. Our team travels the world to explore different cocoa origins, and to visit bakeries, restaurants, and events, seeking inspiration for new recipes that best highlight our single-origin chocolate.

How a 200-Year Basque Tradition Came to San Francisco

Lisa Vega

THE STORY

During a brainstorming session in 2020, our Pastry team set out to create a Dandelion version of a Gâteau Basque. They researched the traditional cake, and Pastry Chef Lisa stumbled across an NPR podcast in which her friend (and pastry icon!) Dorie Greenspan recounted driving along a winding road in French Basque country, and spotting a sign for a gâteau Basque museum.

Delving into the cake’s history, Lisa was intrigued by the pastry’s beauty and simplicity, and by the ritual of sharing cake with family around a table. Lisa and her team explored flavor ideas, and after weeks of recipe testing, perfected our unique all-chocolate Gâteau — baked using chocolate crafted by our 16th Street Chocolate Makers, just steps upstairs from Lisa’s factory kitchen.

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Fork Marks

fork marks

Regionally known simply as “cake of the house,” a typical gâteau Basque is a rustic, textural cake filled with black cherry, almond cream, or plain pastry cream — and the top crust is fork-marked to identify its filling. (A cross, for example, might indicate cherry jam.) In our single-origin chocolate Gâteau, a rich, crisp-tender chocolate crust is scored with fork marks signaling the velvety chocolate pastry cream therein. We mark each cake by hand before it goes into the oven.

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Gateau being pulled from an oven

SIMPLICITY AND CRAFT

Our Gâteau’s seemingly simple components — buttery chocolate sablé dough and smooth pastry cream — demand precision, and meticulous attention to detail. Every ingredient plays a vital role; and each step must be executed flawlessly, as even the smallest misstep would affect final flavor.

Pursuit of precision transforms the elemental into a work of art. Lisa notes that her team’s focus on simplicity mirrors our chocolate-making process: Pure, minimal ingredients allow craft itself to shine.

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