Lizar Pastry Shop of Estelle stands out for the quality of its artisanal products, highly appreciated by customers in just four years of opening. Coronation Square 4 from the city of Ega.
It is an establishment which He is very close to others who have made news in this section of local commerce, as is the case of Bar Amaya which recently reopened its doors on the same Coronation Square.
In addition, Estella is a city that offers its neighbors and visitors a good number of pastries high level, as is the case of La Mayorquina on Calle Mayor, the centennial Angela in the Plaza de los Fueros either Torres chocolates from Pachi Torres Pérez.
In the case of Lizar pastry, the owner is Victor Pascual Miranda 44 years old, from Abárzuza, and his wife Itziar Fernandezwho have been running the Coronation Square business for five years, although they have been in the baking world for over thirty years.
“We are not among the oldest in the industry here in the city. We are offering new things. We are always with new trends. People like to try new and different things, although we also have classic things,” he said.
“We have the new variety of cakes like mosses that people really like to try. As for pasta, we have a very different and artisanal selection that is very appreciated, and the new proposals like the New York Roll, the flat croissant or the croissant cookie” said Victor.
This is a pastry shop that does not work with a product that is very well-known in the city of Ega, such as espadrilles: “We understand that The espadrille is the story of Estella’s pastry, but we don’t work on it. It’s not our competitor,” says Víctor.
The location of the patisserie on Coronation Square is a luxury: “It is a privileged place. It is a transit area with underground parking and since it became pedestrianized, there is more traffic.”
The pastry shop has several tables outside: “We have a terrace that gives us a lot of life. Especially in the morning, which is the coolest time of the day and when we have the most traffic,” as well as other nearby terraces like the Amaya bar.
Since their opening five years ago, expectations have been met: “We went there little by little, keeping quality above all. People have tried it and they like it. The good thing about a place is that there are different options, so if you want a different cake, you have that option,” says the entrepreneur.
Víctor has a lot of experience in the pastry sector: “I trained for three years in Barcelona and in other schools in Spain. I always worked the same way for other people in Pamplona and in other cities, until I decided to go into business for myself,” concludes Víctor.
