Fell in love
in San Sebastián.
Twice.

Doré began in Spain, where I fell in love twice — first with a slice of basque cheesecake, then with the man who became my husband.

That slice in San Sebastián — burnt on top, impossibly creamy at the center, perfect in its simplicity — stayed with me. I've been chasing that feeling ever since.

Now we bake in Houston, by hand, in small batches. Each cheesecake rests two days before it leaves us, because creaminess can't be rushed — it has to arrive slowly. Five ingredients, nothing else: cream, eggs, sugar, cheese, and time.

Doré isn't just dessert. It's a quiet trip back to San Sebastián, one slice at a time — without ever leaving Houston.