A Baking Tradition Passed Down Through Generations

The person behind the bakery brand Maison Kayser – is the legendary boulanger Eric Kayser.

As someone born into a family of French bakers with a continuing history going back four generations, Eric Kayser is an artisan boulanger who decided to renew the expertise of using levain – a natural bread leavening agent – the natural fermenting agent that gives the sourdough bread its unique taste and extends its shelf life.

Maison Kayser has about 250 bakeries in 30 countries. All bread is hand-kneaded and baked in-house in each of the boutique bakeries, overseen by a skilled boulanger chef. Maison Kayser is meticulous down to the smallest detail, baking on-site several times a day so that customers can enjoy fresh products. Eric Kayser’s original levain arrived in Israel in a special container in order to continue the original DNA chain which began in 1995. The flour and butter are imported from France to provide the highest quality product which is also closest to the original. 

Today, 26 years after the opening of his first boulangerie, Eric Kayser is among the renowned and revered bakers in the world. Among other things he is one of the official boulangers of the Élysée Palace and of leading restaurants such as Robuchon and the Eiffel Tower restaurants. He has written 9 baking and pastry books and has won awards and titles.