Maison Pariès, established in Bayonne in 1895 by Jacques Damestoy, stands as a prominent figure in the Basque Country’s rich culinary landscape. Originating as a chocolatier, Maison Pariès has evolved into a renowned pastry shop, celebrated for its dedication to traditional recipes, high-quality ingredients, and meticulous craftsmanship. The business has been passed down through five generations, maintaining its commitment to excellence and solidifying its status as a cultural landmark.

The history of Maison Pariès is intertwined with the story of its founder. After an accident led him to the doorstep of a local chocolatier, Damestoy began his apprenticeship, eventually leading him to establish his own shop. The creation of the Kanouga, a soft caramel, in 1905, marked an early success for the Maison. Later, in 1948, Robert Pariès introduced the Mouchou, a delicate almond confection that has become one of the Maison’s most iconic products.

Besides the Mouchou and the Kanouga, Maison Pariès is particularly famous for their excellent Gâteau Basque, a traditional Basque cake with either almond cream or black cherry filling.

Maison Pariès delicacies can be enjoyed in any of their many shops in the French Basque Country and in their patisserie of Donostia-San Sebastian.