A traditional house which is much more than an institution in the heart of the Bayonnais, it is the Cazenave house.
Since 1854, it has been delighting local palates with its famous sparkling chocolate! But the chocolate factory did not stop there, over the years, it progressed and confirmed its ethical approach. The products are local as much as possible, the organic waste is donated to the Bayonne botanical garden and the jute bags that contain the beans are even reused by a local craftswoman to make sponges!
Whether you choose dark or milk chocolate, the quality is always there. The house also likes to develop new products, and the Hurrea spread, with 3 ingredients, is a novelty.
Florian Benac, is from the 5th generation of this family, and he explains and tells us how Cazenave maintains its image and its legend. A tea room that cultivates sweet moments of sharing, and where families go from mothers to daughters and from fathers to cousins.
Sylvain Layrisse, the chef at Le Corsaire in Biarritz, is there to give us tips on chocolate, to impress our loved ones with xipirons stuffed with cocoa paste.
CAZENAVE CHOCOLATE, 19, Rue Port Neuf, 64100 BAYONNE