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We are a contemporary artisanal bakery
Founded by Eric Kayser in 1996, Maison Kayser is an authentic artisanal French Bakery… Meaning that in Paris, Singapore and other 24 countries in the world, artisan bakers from Maison Kayser start baking in-house early in the morning, using natural leaven and long fermentation process to come up with the best quality days after days.
Eric Kayser’s bakeries propose a wide selection of breads, pastries, viennoiseries, baked goods and snacks from the French classics to more exotic creations.
Attached to traditions but in tune with the time, Eric Kayser has renewed the very concept of bakery by creating original venues and new gastronomic codes: Corner shops, retail bakeries, bakery-café for quick bite and Restaurant du Boulanger where Bread sets the menu.
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Eric Kayser was born with bread’s heritage being the son, grandson, great-grandson of French bakers.
Consultant, Inventor of the Fermentolevain, books writer and trainer at the French National Institute of Bakery and Patisserie, Eric Kayser combined many activities before he opened his first own Bakery in Paris in 1996, with the aim to promote artisanal methods, reintroduce the use of natural leaven and explore Bread as a gastronomic product around the world.
Since the very first days Eric Kayser and his team have never lost focus on the commitments that built the reputation and success of Maison Kayser.