Éric Kayser (born 16 October 1964 in Lure, Haute-Saône) is a French baker and food writer.[1] [2] [3]
Kayser's great-grandfather, grandfather, and father were all traditional French bakers in Lorraine. In 1975, when he was 11, his parents moved to the Côte d’Azur. He did his apprenticeship at Fréjus. In 1983, aged 19 Kayser became a Compagnon.[4] [5] He quickly realized his call for baking at a young age and decided to pursue his passion. At the age of 18, he became a companion of the prestigious Tour de France of baking. In 1994, together with fellow companion Patrick Castagna, Kayser invented the Fermento Levain. This piece of equipment allows for the continuous use of liquid levain, a breakthrough in the field. Eric Kayser also worked simultaneously to train young bakers with the INBP, the .[6]
On September 13, 1996, Kayser opened his first bakery at 8 rue Monge in Paris. It was an instant success, garnering much critical acclaim. The opening of many more bakeries in Paris and in various countries abroad followed very quickly. Today, there are over 200 Maison Kayser locations worldwide. With 28 in Paris alone, more locations have opened throughout Tunisia, Greece, Portugal, Russia, Japan, Ukraine, United Kingdom,[7] Cambodia,[8] Morocco, Senegal, Ivory Coast, South Korea, Lebanon, the UAE, Chile, Indonesia, Singapore, Colombia[9] Mexico, the US, Hong Kong, Taiwan, the Philippines,[10] Nigeria,[11] and Israel.[12] The products and services in the bakeries vary from country to country, each adapting to the local tastes and flavors. This dynamic touch has helped the growth of Maison Kayser throughout the world.[13] [14] Due to the COVID-19 pandemic Maison Kayser USA filed for bankruptcy.[15]
. Clotilde Dusoulier. Clotilde's Edible Adventures in Paris. 22 June 2011. 2008-04-22. Random House Digital, Inc.. 978-0-7679-2613-3. 149–.
. Richard Saul Wurman. Access Paris. 22 June 2011. 2008-09-15. HarperCollins. 978-0-06-147061-5. 53–.
. Kaplan. Steven L.. Steven Kaplan (historian). Good bread is back: a contemporary history of french bread, the way it is made, and the people who make it. 22 June 2011. January 2006. Duke University Press. 978-0-8223-3833-8. 265– .