The Bollo de Mantequilla (Butter Bun) is one of Bilbao’s most iconic and beloved pastries, deeply rooted in the city’s culinary heritage. Originating in the early 19th century, this sweet treat gained popularity as an indulgent snack for locals and visitors alike, becoming a symbol of Bilbao’s rich gastronomy.
The pastry consists of a soft, slightly sweet brioche bun, carefully sliced in half and generously filled with a smooth buttercream made from whipped butter, egg yolk and powdered sugar. The exterior is lightly dusted with powdered sugar or glazed, adding a delicate sweetness and appealing presentation. The Bollo de Mantequilla is a perfect balance of lightness and richness, offering a comforting taste of tradition.
This delicacy was first crafted in the bakeries of Bilbao during a time when French pastry-making techniques influenced the region. Over the decades, it has remained a staple in Bilbao’s cafés and bakeries, cherished by both young and old.
For those visiting Bilbao, the best places to try this traditional pastry include historic bakeries and establishments that uphold the authenticity of its recipe, among the best ones are those crafted on:
- Martina de Zuricalday: it is the oldest artisanal bakery in Euskadi and the oldest business in the town of Bilbao.
- La Suiza: is a historic pastry shop established over 50 years ago.
- Don Manuel
- Arrese: a renowned pastry shop in Bilbao and Getxo, boasting a rich history dating back to 1852.
Outside Bilbao, there are also excellent pattiseries, such as Lekuona, in Mungia, Zuricalday, in Getxo, and Pasteleria Plentzia, in the village of Plentzia.
The Bollo de Mantequilla is not just a pastry; it is a cultural emblem that showcases Bilbao’s culinary creativity and dedication to quality.