Paris - Latin Quarter: Eric Kayser Artisan Boulanger

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Eric Kayser Boulangerie, the eponymous boulangerie (bakery-food) opened on Rue Monge in the Latin Quarter by artisan boulanger Eric Kayer, opened on at 8, rue Monge in the Latin Quarter on September 13, 1996.

Kayser, a fifth generation baker invented the Fermentolevain, a machine marketed by Electrolux Baking that creates and maintains a liquid leaven that he uses in his breads in lieu of yeast. The liquid leaven causes a lactic fermentation giving hints of milk, hazelnut, and honey to his breads. He uses only preservative-free, additive-free flour from Gâtinais and bakes "en continu."

Kayser expanded his operations around Paris, with multiple storefronts and expanded abroad, first in Tokyo in 2001. As of 20007, there are 6 locations in Paris and 5 in Japan. Kayser further partnered with luminaries like Alain Ducasse for multiple other shops. Maison Kayser bakes 60 varities of bread, including monges, 50 types of pastries and 25 types of sweet breads. Each bakery offers a special bread particular to that location which bears its name.

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LucyPB2urJelly says:

Ohmigod! The best fruit tarts ever!!! 3 layers of yummy goodness!!!!
Posted 11 months ago. ( permalink )

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Taken in Paris 4e Arrondissement, Ile-de-France (map)

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Taken on September 6, 2007

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Paris - Latin Quarter: Eric Kayser Artisan Boulanger

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LucyPB2urJelly says:

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wallyg's photostream

Paris - 5th arrondissement (Set)

Paris (Pool)

Europe in Pictures (Formerly A Picture of Europe) (Pool)

Paris, Quartier Latin (Pool)

This Is Europe (Pool)

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