Hand baked · A slow morning ritual · Sold out by Sunday

Tarta Vasca
you’ll remember by name.

Slow-baked by hand, in small batches. Burnt on top, creamy in the middle, the kind of creamy you always remember.

Reserve yours See the flavors

A slice of San Sebastián. Made with love

The roster

The flavors.

Eight expressions of one obsession: basque cheesecake, paired with a different cheese in each.

[product photo: slice, top-down on parchment]

№ 01

Sizes

Three sizes.

From a quiet Tuesday slice to gatherings of ten. One recipe, three formats. Pick the one that matches your table.

Petite — Doré basque cheesecake, serves 2

Petite Serves 2 From $20

Bliss — Doré basque cheesecake, serves 6

Bliss Serves 4 to 6 From $40

Most ordered

Queen — Doré basque cheesecake, serves 10

Queen Serves 7 to 10 From $80 Feeds your whole table

See the seven flavors

Pick a flavor, then your size on the next page.

In our own words

Fell in love
in San Sebastián.
Twice.

Doré began in Spain, where I fell in love twice. First with a slice of basque cheesecake, then with the man who became my husband.

That slice in San Sebastián stayed with me. Burnt on top, impossibly creamy at the center, perfect in its simplicity. I've been chasing that feeling ever since.

Now we bake by hand, in small batches. Each cheesecake rests two days before it leaves us, because creaminess can't be rushed. It has to arrive slowly. Five ingredients, nothing else: cream, eggs, sugar, cheese, and time.

Every slice of Doré is a quiet trip back to San Sebastián, one bite at a time, from right where we bake.

Chef Jeniffer & Chef Martin
The Doré kitchen