Maison Kayser, Eric Kayser, New York, NY, United States, Paris, France, Bakery, Baker, Pastry Chef, Where to buy pastries, Best Pastries, Best Bread, Where to eat in Paris, Ice Cream, Shopping, Markets, Food, Malls, Shopping Center, Best Bread in Paris, Bread Shops New York
New York, NY + Paris, France
Master Baker Eric Kayser’s Parisian bakery empire, Maison Eric Kayser, is expanding in New York. With his second location recently opening in the Flatiron district, it’s becoming easier and easier to try his renowned breads and pastries. He is known for his sourdough breads that are created using a traditional and natural liquid starter and without commercial yeast.
We asked him for his bread making tips, his seasonal favorites and where he likes to eat and shop in Paris.
Chef Eric Kayser | Maison Eric Kayser
July 22, 2013
Photograph courtesy of Eric Kayser
Share
Article
Q. You’re known for creating seasonally-driven pastries for your shops, how do they differ for each country?
A. Seasons and seasonal products differ with the countries, so the creation of these new products is mostly driven by our local pastry chef and head baker. Our chefs all come from our Parisian boutiques, so they really know my taste and our standards. We also taste all the products together during my visits. For the global seasonal products that are the same around the world, such as our monthly breads, we develop those in Paris and we communicate the recipes to our local chefs.
Pain au Curcuma & Noisettes (Turmeric & Nuts Bread)
Photograph courtesy of Eric Kayser
Q. What are some “not to be missed” pastries and breads when visiting Maison Kayser?
A. I would recommend trying the Turmeric and Nut bread that is one of our well known recipes. I would also recommend the Financiers [see his Financier recipe]. Those are soft biscuits made with almond and flavored different ways: chocolate, pistachio or plain. One of my current favorites is the Carré Tatin, a square dessert inspired by the apple tarte tatin.
Eric Kayser and his liquid leaven
Photograph courtesy of Eric Kayser
Q. How does the use of liquid leaven create a unique taste in your breads?
A. The first secret of the bread’s flavor comes from its fermentation. We use a traditional and natural home made liquid leaven, which has developed its unique taste, and makes a huge difference. The second secret for developing the taste is giving rest to the dough before baking. You can’t rush bread; it is a natural product which goes at its own pace.
Chef’s Paris Recommendations
Find | Ice Cream
Yuzu Ice Cream Cone from Amorino
Photograph courtesy of Amorino
Amorino
I love their ice cream; it is very smooth and so fresh.
4 Rue de Buci, Paris 75006, France
T: +33.(0)1.43.26.57.46 | www.amorino.com
Find | Food Shops
Spices at Lafayette Gourmet
Photo Credit: erin & camera [flickr]
Lafayette Gourmet
When I cook at home, I love shopping for my ingredients here. I find everything I need in one place.
40, Boulevard Haussmann, Paris 75009, France
T: +33.(0)1.40.23.52.67 | haussmann.galerieslafayette.com
Eat | Restaurants
Chef Jean Imbert of L’Acajou
Photograph courtesy of L’Acajou
L’Acajou
In Paris, I would recommend a good friend of mine, chef Jean Imbert. This guy is terrific. He is so imaginative and a very talented chef.
5 Rue Jean de la Fontaine, 75016 Paris, France
T: +33.(0)1.42.88.04.47 | www.l-acajou.com
More Paris Recs
Download the F.E.D. iPhone app and get more Paris restaurant, bar and shop recommendations from other chefs, sommeliers and bartenders.
General Information
Maison Kayser | NYC
Upper East Side
1294 3rd Avenue
New York, NY 10021
T: 1.212.744.3100
Flatiron
921 Broadway
New York, 10010
T: 1.212.979.1600
Website
Maison Kayser | Paris
Multiple Locations
Website
Tweets
Share
