Martina de Zuricalday opened her first workshop in 1830 on Ronda Street in Old Town Bilbao. Almost two hundred years later, the newest generation of this family business continues to be leader of the oldest of artisan pastry shops in Euskadi, with almost two centuries sweetening up the lives of Bilbainos and tourists alike.
As always, at Martina de Zuricalday the most important elements are making quality products and treating their customers with personal care and attention. They work with the best and freshest ingredients from the market to create their artisan and natural candies, baked and decorated one by one with great detail each day by their confectioners. Avoiding the artificial and industrial and instead offering their customers the very best selection and variety to take home with them.
One of their maxims is to combine a range of traditional and emblematic products with more modern and current creations. They are the recent recipients of the Tradition With Future Prize.
Amongst their specialties: the butter bun, chocolate palm, rice pastry, and all sizes of the Carolina stand out. The “bomb,” and every other pastry or cake make with their unsurpassed pastry cream; biscuits, their Norweigian lady fingers, assorted little cakes, their irresistible artisan truffles, and the big cakes and slices, are just some of their wide selection of treats for every taste and every occasion.
Amongst their latest novelties, the financiers stand out (delicious almond and hazelnut lady fingers or sponge cakes that they have adopted from the traditional French pastry and customized to the tastes of Bilbao), muffins, brownies, and cupcakes all of which has enjoyed terrific success with customers and which the shop will periodically chane in delightful and surprising ways.
For weddings and celebrations they also create spectacular cakes which they decorate with great charm. For these occasions they also have delicious creations to accompany cakes, for example their artisan macaroons have become a must for any special occasion.