{"id":489320,"date":"2026-10-08T15:28:12","date_gmt":"2026-10-08T15:28:12","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/489320\/"},"modified":"2026-10-08T15:28:12","modified_gmt":"2026-10-08T15:28:12","slug":"the-basque-baker-brings-spanish-flavors-to-san-diego","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/489320\/","title":{"rendered":"The Basque Baker Brings Spanish Flavors To San Diego\u00a0"},"content":{"rendered":"

Ask someone from the Basque Country how the region differs from Spain, and you\u2019ll likely get a crash course in geographical and cultural autonomy, gastronomic pride, and the linguistic differences between Spanish and Euskara, the Basque language.<\/p>\n

Ask Juan Iturralde Cotroneo the difference between Basque cheesecake and New York-style cheesecake, and you\u2019ll definitely get a deep dive into the different ingredients, method, and history of each. \u201cBasque cheesecake is super creamy,\u201d he says, pointing out that Basque versions have no crust, generally use less sugar, and have a lighter, more custard-like mouthfeel with a signature caramelized burnt sugar topping. That unique approach is what drives his small-scale bakery business, The Basque Baker<\/a>.\u00a0<\/p>\n

Iturralde Cotroneo\u2019s family originates from northern Spain, very close to the Basque Country. There, local cuisine leans heavily on simplicity, using ultra-fresh ingredients grown, caught, or raised nearby\u2014like produce, seafood, and beef. His grandmother\u2019s kitchen was always the center of activity, where his family would cook, bake, and gather together.<\/p>\n

\u201cSince I was a very little kid, I [was] always close to the kitchen,\u201d he laughs. He\u2019s always loved cooking, so when he took his in-laws to Spain, he made sure to showcase all the culinary highlights from his home country. One thing especially stuck out: Basque cheesecake<\/a>.<\/p>\n

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His brother-in-law fell in love with the dish, so for his birthday, Iturralde Cotroneo baked him one. Once his wife posted a picture of it on Instagram, people immediately started asking where they could get one. So, he decided to launch his own bakery, giving San Diegans a taste of authentic Spanish food\u2014something he feels is in short supply.\u00a0<\/p>\n

\u201cI have the feeling that Spanish food, it\u2019s been forgotten,\u201d he says. We can easily get Mexican, Korean, Italian, Chinese, or Thai anywhere. Not so much Spanish, or especially Basque. Currently, he offers five flavors: Abuela\u2019s Original, Blanc & Berry (white chocolate and raspberry), Golden Citrus (lemon three ways), Noir Truffle (chocolate), and Violet Velvet (ube). He also offers custom flavors for private events and wholesale orders, like pistachio or Biscoff cookies.\u00a0<\/p>\n

Currently, his cheesecakes are available to order online<\/a>, via Instagram direct message<\/a>, or at Filippi\u2019s Pizza Grotto locations across San Diego. And if things keep going the way they\u2019re going, Iturralde Cotroneo says he\u2019d love to expand to all 50 states.\u00a0<\/p>\n

\u201cI love to have that tribute to my grandmother,\u201d he says. \u201cThe limit is the sky\u2014some people say that, right?\u201d<\/p>\n

San Diego Restaurant News & Food Events<\/p>\n

Beth\u2019s Bites<\/p>\n

BLAHktoberfest may have wrapped up at Blind Lady Ale House<\/a>, but the Normal Heights pizza and craft brew joint has plenty planned for the rest of the year. Freshtober kicks off the weekend of October 9 at 5 p.m., with a dozen fresh hopped beers<\/a> on tap until they kick. Considering the short shelf life of these ultra-hoppy and uber-fresh brews, that won\u2019t be very long. Grab a table and some \u2018za before they\u2019re gone.\u00a0<\/p>\n

Marigold Bagels<\/a> hasn\u2019t slowed down at all since opening last year in North Park, but owner Michael Rabinowitz still makes time for his other passion: science. The retired organic chemist will host Nobel Prize Laureate in chemistry Dave MacMillan on Saturday, October 10 on the front patio for a Q&A about chemistry and whatever else people simply must know. Proceeds go to Treobytes, a nonprofit to support STEM learning for students. It\u2019s a small patio, so I strongly recommend an early arrival.\u00a0<\/p>\n

Carlo, the sort-of-secret speakeasy<\/a> inside Cardellino, is transforming into an immersive Halloween cocktail bar from October 27 through November 1. Reservations<\/a> for the \u201ccursed cocktail experience\u201d will be absolutely essential, so come get a treat and keep your tricks at home.<\/p>\n

Listen Now: The Latest in San Diego\u2019s Food and Drink Scene<\/p>\n

Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city\u2019s food scene? Send your pitches to\u00a0[email\u00a0protected]<\/a>.<\/p>\n