Chocolate Gâteau Basque

a single-origin chocolate twist on a tradition

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Hailing from Basque country, which straddles the border between France and Spain, the Gâteau Basque is simply called “cake of the house” by locals. A buttery, slightly crispy and slightly soft crust encases smooth pastry cream or jam. The beautiful contrast of crumbly and creamy layers creates a truly unique pastry experience, made even more special with single-origin chocolate. Our rich six-inch Gâteau highlights one of our favorite origins: 70% Camino Verde. After extensive recipe testing, we’ve perfected this tender chocolate pastry crust and velvety chocolate filling – bean-to-bar simplicity at its most delicious.

These gâteaux are best enjoyed immediately at room temperature. Store tightly wrapped in the refrigerator after opening, and consume within one week.

The Gâteau Basque is only available for continental U.S. shipping.


all-purpose flour, organic milk, organic sugar, butter, cream, 100% chocolate (cocoa beans from Camino Verde, Ecuador), eggs, almond flour, 70% chocolate (cocoa beans from Camino Verde, Ecuador, organic cane sugar), cornstarch, baking powder, vanilla extract, salt


Milk, Almonds, Wheat
Made in a facility that processes eggs, milk, wheat, peanuts, and tree nuts (almonds, walnuts, pistachios, pecans, hazelnuts).
21.0 oz (595 g)

Storage instructions:

Please refrigerate these gâteaux upon receipt. You may leave out at room temperature for 30 minutes before enjoying

Shelf life:

two to three days


peanut free

Dandelion Chocolate Chocolate Gâteau Basque
Chocolate Gâteau Basque

"One of my all-time favorite cakes in my all-time favorite flavor. Lisa's Gâteau Basque is soooo good."


best-selling author
& culinary expert

"One of my all-time favorite cakes in my all-time favorite flavor. Lisa's Gâteau Basque is soooo good."


best-selling author
& culinary expert

How a 200-Year Basque Tradition Came to San Francisco

Lisa Vega


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.


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.


Gateau being pulled from an oven


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.