What Éric Kayser is known for
Éric Kayser, from a family of bakers, trained through the Compagnons du Devoir before inventing the Fermentolevain, a machine holding liquid sourdough at constant temperature, in 1994. He opened his first Maison Kayser at 8 rue Monge, Paris, in 1996; the chain now spans roughly 300 shops in 30 countries.
In the press
- CBS News 2018
How ORBIS reads this city
Best for — The Fermentolevain sourdough method behind Kayser's signature baguettes.
France.
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