Éric Kayser

Éric Kayser (Lure, Haute-Saône, 16 October 1964) is a French baker and food writer.[1][2][3]

Early years

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 du Tour de France.[4][5] He quickly realized his calling 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 French National Institute of Baking and Patisserie.

Maison Kayser

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 80 Maison Kayser locations worldwide. With 18 in Paris alone, more locations have opened throughout Greece, Portugal, Russia, Japan, Ukraine, Morocco, Senegal, South Korea, Lebanon, the UAE, Chile, Indonesia, Singapore, Colombia[6] Mexico, the US, Hong Kong and Taiwan. 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. [7][8]

Books

References

  1. ↑ Dusoulier, Clotilde (2008-04-22). Clotilde's Edible Adventures in Paris. Random House Digital, Inc. pp. 149–. ISBN 978-0-7679-2613-3. Retrieved 22 June 2011.
  2. ↑ Wurman, Richard Saul (2008-09-15). Access Paris. HarperCollins. pp. 53–. ISBN 978-0-06-147061-5. Retrieved 22 June 2011.
  3. ↑ Kaplan, Steven L.; Kaplan, Steven Laurence (January 2006). Good bread is back: a contemporary history of french bread, the way it is made, and the people who make it. Duke University Press. pp. 265–. ISBN 978-0-8223-3833-8. Retrieved 22 June 2011.
  4. ↑ Interview de chef. Eric Kayser, artisan boulanger : pains de fêtes "Je suis originaire de Lorraine et dans ma région, la Saint-Nicolas est très importante, presque autant que Noël"
  5. ↑ Biographie d'Eric Kayser
  6. ↑ Eric Kayser, a fait le déplacement à Singapour
  7. ↑ Paris Enfants - Page 39 Michelin, - 2011 "On vient de loin pour acheter les pâtisseries, la baguette Monge conçue avec un levain naturel liquide, le pain « bio » considéré par les amateurs comme l'un des meilleurs de Paris. Éric Kayser emploie un florilège defarines et de produits ..."
  8. ↑ Paris Promenades - Page 187 Michelin, - 2011 "La boulangerie-épicerie (BE) d'Alain Ducasse et d'Éric Kayser présente un concept plutôt sympathique: pain aux algues, aux noix, au fromage."

External links


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