Suiza
Carballon
Almond Croissant
Like a Religeuse with Cinnamon Meringue, Vanilla Custard, Caramel Cream
Pastel Crema
Pastel Crema with Citrus Meringue and Chocolate Shell
Cream Pastry
Brulee of Flan atop Sweet Bread
Located next to Panko, opening hours starting at 09h30, Pasteleria Suiza is widely considered to be one of the best independently owned bakeries in all of Bilbao and entering the tightly packed space mere moments after doors were unlocked it was evident that I was in trouble as not one item looked less than delightful though none were labeled and I was the only English speaker present.
One of those places where each item glows like a jewel behind glass, several large format cakes and chilled confections joining those still emerging from ovens in back, suffice it to say that it was after at least ten minutes deliberation with locals coming and going that an order was selected, the €23.13 tab a bit more expensive than others though the pastries do trend quite big.
Familiar with some items from prior stops, the Carballon a last second addition being placed on shelves just as I was about to pay, there is little doubt that both it and the almond croissant benefited from an early arrival in that both were still warm to touch, a similar sentiment applicable to the Pastel Creama with center still jiggly and rich with egg.
Unable to know much about other items as a result of language barriers, it was mostly on appearance that four more items were picked, and although the substantial spiral of meringue atop another custard tart disappointed by pairing chocolate to citrus while the flat bread topped in flan was almost impossible to eat without a fork and knife, both the donut filled with airy whipped cream and sculpture of cinnamon and choux were perfectly pleasant, the latter’s rich custard within each crisp orb doing a marvelous job offsetting the spice.