Eric Kayser was born in 1964 and is the son, grandson and great-grandson of bakers from Lorraine. In other words, he grew up in the bakeries. In 1988, he became a bakery trainer at the National Institute of Bakery and Pastry. In 1994, with Patrick Castagna, he created the “Fermentolevain”, a device that makes natural liquid leaven ready to use.
Companion of the Tour de France, Eric Keyser, for 5 years was trained by the best baker chefs. This has helped Eric Keyser to enrich his creations, with his bakers, over the years with new recipes, looking for the best quality ingredients.
Breads, pastries and buns are made with natural leaven and selected flours. The bread is shaped, kneaded and baked in an oven as in the past.
Each month a new bread or a new recipe is created; there are many varieties in this bakery!