The success of Maison Kayser belongs to Eric Kayser and his team of artisan bakers, pastry chefs and kitchen chefs. With one mission: to provide consistent, high quality products to our customers.
Our award-winning bread is mixed and shaped by hand, baked with artisanal methods in each store. And made with the same basic ingredients: water, flour, liquid leaven, salt and … a lot of passion!
The natural liquid leaven, present in all of our breads and viennoiseries recipes, is produced with the help of the Fermentolevain, a revolutionary machine designed by Eric Kayser and Patrick Castagna. Our bakers take meticulous care of the liquid leaven, to keep a constant and perfect fermentation, which is necessary to produce high quality bread.
When the dough is ready, a slow kneading and long fermentation process begins. After at least 12 hours of proofing, the baker can start baking the bread.
In each of our locations you will find two ovens to bake fresh bread and viennoiseries all day long. As we are an authentic “boulangerie”, we are baking several times a day on-site so you can enjoy fresh products from 7AM to 10PM every day in all of our stores.
Of course, the same attention to detail is given to our pastries and classic bistro dishes. All of our products are made without additives or preservatives, prepared from natural flours and locally sourced best seasonal ingredients. This is why our product offerings and our menus change every season.
Maison Kayser has grown into an award winning company. Serving bread to some of the most renowned 3 star Michelin restaurants, and even to the table of the French President. The company is dedicated to bringing bread to fine dining.