Éric Kayser, the son, grandson, and great-grandson of bakers, inherited a deep passion for bread. At 19, he joined the Compagnons du Tour de France, training with some of the finest bakers and sharing their pursuit of excellence. In 1996, he opened his first bakery on Rue Monge in Paris, marking the beginning of a remarkable journey.
A visionary artisan, he combines tradition and innovation — notably through the creation of the Fermentolevain — and practices long fermentation to craft breads rich in aroma and flavor. Today, his 300 bakeries across 25 countries continue to uphold his expertise, driven by a clear mission: to share the love of good bread and restore bread to its place of honor at the table.
