Baker Eric Kayser of Maison Kayser - Biography

Paris, France

September 2016

Bread was baked into Eric Kayer’s destiny. He was born in Lorraine d’Alsace, France, and into a family of four generations of bakers. The Kaysers moved to the Côte d’Azur when he was 11, and at the age of 14 he began a five-year long apprenticeship in Fréjus. At 19, Kayser joined the Compagnons du Tour de France, an organization of craftsmen and artisans that dates back to the Middle Ages. Their traditional, technical education includes a tour of France apprenticing with master artisans.  

Kayser then trained bakers during his 10 years at the INBP, the French national school of bakers and patissiers. During this period, in 1994, he invented the Fermento Levain with Patrick Castagna. It’s a piece of equipment that allows the continuous use of liquid levain (starter) and was a breakthrough in bread-making.

In 1996, Kayser opened his first bakery, authentic artisanal French boulangerie, on rue de Monge, in the heart of the Latin Quarter in Paris. Today Maison Kayser has more than 100 shops in more than 25 different countries. The first Maison Kayser opened in the United States in 2012, on the Upper East Side in New York, and quickly became known for producing one of the best baguettes in the city.