Éric Kayser

Éric Kayser (born 16 October 1964 in Lure, Haute-Saône) 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.[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 French National Institute of Baking and Patisserie.[6]

Maison Kayser

Maison Kayser in Manhattan

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]

Books

  • Les tartes d'Éric Kayser 2006
  • Mes recettes: Céréales, graines et fruits secs Éric Kayser - 2008
  • Mes petits biscuits sucrés et salés Éric Kayser, Yaïr Yosefi
  • The Larousse Book of Bread: 80 Recipes to Make at Home - Éric Kayser - 2014

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. (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. ↑ "L'INTERVIEW A DEGUSTER – Eric Kayser, le multiplicateur des pains…" (PDF). alsacemonde.org.
  7. ↑ "Maison Kayser".
  8. ↑ https://www.facebook.com/maisonKaysercambodia
  9. ↑ Eric Kayser, a fait le déplacement à Singapour
  10. ↑ https://www.facebook.com/maisonerickayserphilippines
  11. ↑ https://www.facebook.com/erickayserng/
  12. ↑ "Maison Kayser Israel". www.facebook.com. Retrieved 2020-09-23.
  13. ↑ 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 ..."
  14. ↑ 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."
  15. ↑ "Busted Baker Maison Kayser to be Sold to le Pain Quotidien Owner".
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