Eric Kayser - Gandaria City

The Maison Kayser story began at 8 Rue Monge on Friday the 13th, September 1996. It was the natural conclusion of its young founder's journey. In the early 1990s, very few of our team members could have believed that high-quality bread would make a return. Eric Kayser was one of those select few believers. He set out to craft so-called "traditional" breads using additive-free flour and carefully selected wheat. He was also determined to champion the benefits of leavening agents – live compounds that produces a trademark flavor and help extend the bread's shelf-life.

He took up this challenge by working as a trainer for the INBP (French National Institute of Baking and Patisserie) for about 10 years before going on to work for his own consulting firm. He now delivers training on his principles and methods worldwide, giving him the opportunity to meet with bakers from across the globe. He is an ambassador of French expertise with a commitment to sharing his knowledge and techniques with his counterparts.A key moment came in 1994 with the invention of the Fermentolevain, a revolutionary machine that keeps liquid leavening agent at just the right temperature, making it easier to work with. This enabled Eric Kayser to pursue his ambition of creating bread with a creamy center, distinctive grain, dried fruit flavors and an excellent shelf-life.