IN BREAD

WE CRUST

THE BIRTH

The Maison Kayser story began at 8 Rue Monge, Paris on Friday the 13th September 1996.

 

BAKING FOR GENERATIONS

Eric Kayser was determined to champion the benefits of natural leavening agents in bread – live compounds that produce a distinctive flavour and helps extend the shelf-life of bread. This practice had largely fallen out of favour in bakeries for use of commercial yeast and so Eric set out to craft so-called traditional breads using additive free flour and carefully selected wheat.

Born into a family of French bakers dating back four generations, Eric Kayser started his baker apprenticeship at the prestigious Compagnons du Devoir at age 14. Kayser passed on his passion for baking and bread by working as a tutor at the INBP (the French National Institute of Baking and Patisserie) for ten years prior to opening up his first Maison Kayser.

 

A DYNAMIC, INTERNATIONAL COMPANY WITH ROOTS IN PARIS 

After opening a number of bakeries in Paris, Eric set out to expand his business internationally beyond France. Eric Kayser first set his sights on Japan in 2002 where Maison Kayser now has 32 stores. This success abroad inspired the Maison Kayser team to open more bakeries and cafes in France, Portugal, the Philippines, the USA, Chile and now, finally in the UK. The heart and soul of the company remains firmly rooted in Paris where each and every new chef undergoes a rigorous training process lasting up to one year before taking up their position in the new location.

However wherever you are in the world, each Maison Kayser site across the globe retains the company’s core values – bread baked on site all day long at bakeries that reflect the neighbourhood and city in which they lie. This commitment reflects Maison Kayser’s unwavering pursuit of quality and its determination to be rooted in its beginnings as a small bakery producing world-class bread.