The winner of the competition for the best panettone in the world, Ton Cortés, has two new developments: the first is that he has teamed up with pastry chef Jon Cake to create an innovative cheesecake with panettone flavor. And the second is that he has just opened a new bakery in the Sant Andreu neighborhood (c. Sant Andreu, 232). As soon as you enter, your gaze is drawn to the counter, with all the breads and pastries, and also to the ceiling, from which hang three rows of nine panettones facing down. They are dissected, if the adjective can be used to explain that, on the inside, they are empty, and only the outer shell remains, brushed with varnish to keep them dry. "Jon Cake has kept the inside, which he uses to create the panettone-flavored cheesecakes," explains Ton Cortés one spring afternoon, just a few days after opening the shop. Each slice of the new cake sells for five euros.

The traditional pastry shop Casa Otaegui will soon be 140 years old. It is one of the traditional places in San Sebastián where you must stop if you visit the capital of Gipuzkoa and try the cake that Emiliana Malcorra invented here as a result of the shortage of ingredients caused by the Civil War: the panchineta. In fact, the panchineta is the most beloved cake by the people of San Sebastián and has been reproduced by all the great Basque chefs, from Juan Mari Arzak to Pedro Subijana, including Karlos Arguiñano. The fact is that despite the fact that this cake made of puff pastry, almonds, and custard is the emblem of the city, all the tourists—in San Sebastián they are crowded—arrive in the city with the fixed idea of tasting what they believe to be the most traditional: the La Viña cheesecake.