Our secrets for making artisanal cookies

MANUFACTURE OF ARTISANAL COOKIES

The Desserts & Delicacies division of Maison Agour was born in 2012. A range of artisanal ice creams made from sheep's and cow's milk from the Basque Country was launched in 2012 and a traditional Basque pastry cake was frozen in 2016. At the end of 2015, Maison Agour entered into a partnership with the family-run pastry shop Casa Eceiza, located in Tolosa in the southern Basque Country, which produces frozen family pastries, dry cookies and tourons.

Dry cookies, just like at home!

Almond tuiles, plain and chocolate-covered cigarillos... Casa Eceiza, a "sure thing" in Hegoalde (South Basque Country), relies on traditional recipes and simple ingredients - eggs, flour, sugar, butter, almonds... - rigorously selected. Committed to a Social and Environmental Responsibility approach, the company works with a structure for the integration of disabled workers. The almond tuiles and cigarillos were created in 1924 by Luis Marie Eceiza for a restaurant owner in Tolosa who was looking for a simple dessert for his customers. A success that lasts!