Various stories and easy recipes

Cheesecake is one of the most popular desserts in the world, and it's especially beloved in Barcelona. But not all cheesecakes are created equal: they fall into two main styles: American (New York) and Spanish (Basque). In this article, we'll explore the differences and show you the varieties we offer at our bakery.

New York Style: An American classic with a cookie base

New York cheesecake is a thick, creamy dessert invented in the United States in the early 20th century. Its distinctive feature is a base of crushed cookies (like Digestive or graham crackers) mixed with butter and sugar. This is pressed into the bottom of the pan and sometimes up the sides. A cheese mixture is poured on top and baked slowly—almost two hours at a low temperature (150–160°C), often in a water bath to prevent cracking. The result is a dense, creamy center and a contrasting base.

We make 6 types of New York cheesecakes (each with its own distinct flavor):

• Berry - with a vanilla base and fresh berries
• Snickers — with salted caramel and peanuts
• Dubai - with kataifi, pistachio paste and white chocolate
• Strawberry - with strawberries and coconut
• Passion Fruit – Dark Chocolate – Double Layer (chocolate on bottom, passion fruit on top)
• Blueberry Milk Chocolate - with blueberries, blackberries and milk chocolate

Prices start at €4 per serving. Perfect for gifts, corporate events, or just for yourself—they look beautiful.

Basque (Spanish) style: no base, with a caramel crust

Basque cheesecake (tarta de queso quemada) originates from San Sebastian. Its distinctive feature is the absence of a cookie base and the baking at a high temperature (30–40 minutes at 220–250°C). This results in a charred (caramelized) crust on the outside and a creamy, almost liquid center inside. The flavor is creamy with a hint of caramel from the crust.

We have 3 types of Basque cheesecakes (from €4 per serving):

• Classic - pure vanilla flavor
• Classic Almond - with almonds added for a nutty note
• Strawberry Mascarpone - with mascarpone for extra creaminess and fresh strawberries on top

Basque cheesecakes are optionally gluten-free (as long as the ingredients are free of contamination), light, and very popular among those who want a dessert without a heavy base.

In our unique pastry shop in Barcelona 

• All cheesecakes are baked by hand daily.
• Natural ingredients (Philadelphia or San Millan cheese, fresh berries, real chocolate)
• Sizes from 16 cm (8 servings) to 22 cm (15 servings)
• Prices from €4 per serving – affordable and delicious
• Conveniently located in Barcelona - Praha Street, 40
• Pickup or delivery within the city

Want a classic berry cheesecake, a trendy Dubai cheesecake, or a delicate Basque cheesecake? Come in or message us on WhatsApp / Instagram @tulipaneta – we'll find the perfect cheesecake just for you!

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About Our Collection

For a long time, our small mochi with double filling has been the most popular item in our confectionery. Our collection of mini desserts weighing 50 g has become a true hallmark — delicate dough, unexpected double filling, and vibrant flavors. But we went further.

We created large mochi weighing 100 grams — rich, juicy, and full of flavor.
This is a new generation of mochi: larger, creamier, and more expressive.
They do not have double filling, but each flavor is fully revealed and vivid.

The size is impressive: about 7 cm in diameter, making it a full dessert rather than just a small sweet bite.

Collection of Large Mochi: Six Distinct Flavors

Chocolate

Rich, creamy, and reminiscent of chocolate ice cream. The soft, chewy texture and deep cocoa aroma make it a truly comforting dessert.

Matcha — Classic Japanese

Authentic Japanese mochi with matcha tea: slightly grassy, rich, and refined. The exact flavor that lovers of traditional Japanese sweets appreciate.

Coconut

One of the favorites. We use high-quality coconut milk, which makes the flavor soft, creamy, and natural. A light lemon note highlights the sweetness and creates a perfect balance.

Raspberry

Brightly tart with a rich berry aroma. Thanks to high-quality raspberry purée, the filling is not just sweet but lively and fresh.

Strawberry

Delicate, aromatic, reminiscent of childhood and summer. The juicy strawberry filling makes this mochi especially popular among lovers of classic fruit desserts.

Mango–Passion Fruit

An exotic duo: sweet mango and tangy passion fruit. A true flavor explosion — bright and sunny. One of the most impressive flavors in the collection.

On Vibrant Colors and Quality Purée

Please note: the vivid color of the filling is the result of high-quality natural purées used in production.
No artificial colorings — only fruits, berries, and careful technique.

Wholesale Sales

Our large mochi are perfect for restaurants, cafés, shops, and dessert chains.
If you are interested in collaboration:

Write to us on WhatsApp — we will discuss wholesale and partnership options.

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We were asked to create catering boxes of tartlets: four types of savory and two types of sweet. Three of the guests were vegan, so we were faced with a choice: either we prepare the entire order with vegans in mind, or we don't take it on.

Although we'd never worked with fully vegan orders before, we took a chance. This is how our range of tartlets came to be:

Salty tartlets: four options

1. Lentils with lemon and spices
   A fresh and aromatic option with a slight sourness and spicy notes.

2. Beans with vegetables
   The combination of seasonal vegetables and beans is healthy, filling and delicious.

3. Walnuts with Vegan Butter and Lemon
   Rich and creamy with a delicate acidity that highlights the richness of the nuts.

4. Avocado with Tofu
   Smooth and creamy, the combination of avocado and tofu creates a fresh and rich flavor.

Sweet tartlets: two options

1. Fraisier's Coconut Cream & Strawberry Glass
   Sweet and refreshing, with the smoothness of coconut cream and the bright freshness of strawberries.

2. Tartlet with a berry center and coconut cream.
   Colorful, flavorful and light, perfect for those looking for a sophisticated vegan dessert.

Lactose-free birthday cake

We also made a lactose-free raspberry-flavored cake for the birthday girl:

• Classic sponge cake layers, light and airy

• Raspberry marmalade

• Coconut cream whipped with powdered sugar

The result is light, airy, and delicious, perfect for a celebration without compromising on flavor.

Our approach

We adapt our catering to the dietary preferences of all guests, offering vegan and lactose-free options. All desserts and tartlets are handcrafted with attention to taste, freshness, and presentation, ensuring every order is special.

Contact us via WhatsApp to order catering boxes, custom sets, or a custom cake. We'll create a menu just right for you.

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By Dr. Watson

Barcelona welcomed us with the scent of the sea and the heat of its stone streets. Miss Holmes walked ahead—light, focused, as if already following an invisible trail. Many of her investigations began exactly like this: with silence, apparent leisure, and a sudden turn.

“Do keep up, Watson,” she said without looking back. “I believe we are approaching the scene of the crime.”

I assumed she meant pickpockets on La Rambla or some clever swindler, but Holmes stopped in front of the window of a small patisserie. Golden letters shone on the glass, and behind it, neatly arranged in rows, were miniature cheesecakes.

She examined the display as intently as she would boot prints or a suspicious trace on a crime scene.

“There it is,” she whispered. “The true investigation.”

I blinked.

“Holmes… we are investigating desserts?”

“Of course. Can’t you see? These are no mere sweets. They are a phenomenon that has swept half the city. People buy them, discuss them, hide them, return for more. Such influence deserves analysis.”

She stepped inside. I followed.

I. Two sizes — two characters

“Observe, Watson,” she said softly. “Two sizes, each with a distinct personality.”

She lifted the first.

Small, 180 grams, ten centimeters across.

“This one is made for the solitary pleasure-seeker. A portion meant to be eaten alone, with no need for witnesses or regrets. Perfect for those who claim they 'don’t really like sweets’ and yet somehow always finish the whole thing.”

Then she picked up the second.

280 grams, twelve centimeters, noticeably more substantial.

Holmes smiled faintly—an event as rare as a solar eclipse.

“And this one… a small cake for two. Not a quick treat. This cheesecake demands a table, two forks, and preferably a shared conspiracy—such as eating the entire thing and telling nobody.”

It wasn’t the size she analyzed—it was its psychology.

“Desserts reveal intentions, Watson. The small one is for instant gratification. The larger—for a moment people wish to share.”

I started to believe she was right.

II. Four suspects

We sat by the window, and the attendant placed four halved cheesecakes in front of us.

“Classify them,” said Holmes. “We begin with the simplest.”

1. Classic

She tasted the first spoonful and closed her eyes.

“Pure structure. No distracting notes. A creamy center, a caramelized crust. This is… the perfect starting point. If criminals were this predictable, the job would be dull.”

I made a note in my notebook.

2. Raspberry — half classic, half tangy raspberry purée

“Hmm,” Holmes said, tasting the raspberry. “Now this is intriguing. The tart raspberry is an unexpectedly perfect choice. Sharpness, contrast, and yet complete respect for the main texture. A dessert like this isn’t just wanted — it gets talked about.”

I tried it myself — and realized she was right. The raspberry seemed to highlight the classic base without overpowering it.

3. Dark chocolate — again, half and half

“Dual nature,” Holmes said, thoughtfully swirling her spoon. “This is already a duet. The dark chocolate adds depth and density, yet doesn’t overwhelm the creamy flavor. A remarkably tactful character.”

4. Passion fruit — vibrant, aromatic, refreshingly tart

When she tasted the passion fruit, her eyebrows lifted slightly.

“Fresh, bold. The tartness — almost cheeky. But it’s precisely because of that that this flavor works. Too perfect a sweetness can be boring, but here…” — she took another small bite — “here the balance is flawless.”

III. The clue not to be ignored

“All of this,” she said, examining the recipe, “prepared without gluten. Starch instead of flour. A clever strategy—preserve the texture, broaden the audience. An elegant solution.”

IV. The conclusion

The sun was setting when we stepped outside.

“So Holmes,” I asked, “your final verdict?”

She paused.

“The conclusion is simple: these mini-cheesecakes are not desserts—they are a fully engineered system of temptation. People buy them not out of hunger, but for a moment of pleasure they can carry away with them. That is why they have become a sensation.”

“And now?” I asked.

Holmes smiled. Truly smiled.

“Now, Watson… I believe we must return for another. For scientific certainty.”

We did, of course.

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Direct Printing on Macarons: An Original Gift for Christmas and Reyes 2025

In December, Barcelona’s WhatsApp and Instagram chats are buzzing with the same question: “Where can I order macarons with a name / logo / inscription to arrive before the 24th or 5th of January?” Searches for “macarons personalizados Barcelona” have risen 68 % in the last 30 days. And we know why.

We print not on paper — directly on the macaron lid

Forget wafer paper that tastes like cardboard and peels off after a day. We print with food-safe inks directly on the meringue — clean, sharp, 100 % edible. The lid surface is only 3.5 cm, so we don’t do photos: they turn into mush. But these fit perfectly:

• initials
• dates
• short phrases up to 12 characters
• logos

Ready-made macarons with filling: from baking to delivery

Fully finished product:

• Lid with direct printing
• Double filling (French recipe)
• Second lid — classic

Printing on your lids available (option for confectioners), price 0.40 €/pc. (from 100 pcs.)

10 flavors Barcelona locals are choosing right now

Pack of 6 pcs. without personalization — 15.00 € net (2.50 €/pc.)

2025 Prices with personalization (delivery in Barcelona included)

Cases from December 2024 — January 2025

1. Wedding in Barcelona 180 ready macarons with the couple’s initials (mango-passion fruit flavor) → each guest took 2 pcs.
2. Charity organization 850 macarons “Somriures 2025” (raspberry-pistachio flavor) → gift to beneficiary families on January 5 for Reyes
3. Bank in Barcelona 1400 ready macarons with logo + “Gràcies 2025” (milk chocolate + coconut flavor) → distributed to employees on December 30

How to order in Barcelona (3 simple steps)

1. Write to WhatsApp / Instagram @tulipaneta
2. Send the text or logo
3. Choose the flavor from 10 and delivery date

Delivery in Barcelona — free from 50 pcs. Neighborhoods: Eixample, Gràcia, Sarrià, Sants, Les Corts, Zona Alta Hours: 10:00–20:00

Checklist so everything goes perfectly

• Minimum 12 pcs.
• Text up to 12 characters (otherwise too small)
• Order at least 3 days in advance (we bake and print by hand)

Why Barcelonans choose us

• We bake ourselves and it’s delicious
• We print directly on the lid (no paper!)
• 100 % finished product with double filling
• City-wide delivery
• No middlemen — direct producer price

Last chance for 2025

Until December 18, 2025 — 10 % discount on first order from 50 pcs.

Write now: WhatsApp: +34 672 145 922 Instagram: @tulipaneta

Macarons with your inscription are not just a gift. They’re an emotion eaten in 30 seconds and remembered all year.

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