shops in Cambodia
years old
countries in the world
quality & tasty
Who we are
A CONTEMPORARY ARTISANAL BAKERY
Founded by Eric Kayser in 1996, Maison Kayser is an authentic artisanal French Bakery. Meaning that in Paris and other 27 countries, artisan bakers from Maison Kayser start baking in-house early in the morning, using natural leaven and a long fermentation process to assure with the best quality days after days.
Eric Kayser’s bakeries propose a wide selection of bread, pastries, viennoiseries, baked goods, and snacks from the French classics to more exotic creations.
Attached to traditions but in tune with the time, Eric Kayser has renewed the very concept of the bakery by creating original venues and new gastronomic codes: Corner shops, retail bakeries, bakery-café for a quick bite, and Restaurant du Boulanger where Bread sets the menu.
A MASTER BAKER
Son, grandson, great-grandson of French bakers, Eric Kayser was born with bread's heritage.
Consultant, Inventor of the Fermentolevain, books writer and trainer at the French National Institute of Bakery and Patisserie, he combined many activities before he opened his first own Bakery in Paris in 1996, to promote artisanal methods, reintroduce the use of natural leaven and explore Bread as a gastronomic product around the world.
Since the very first days, Eric Kayser and his team have never lost focus on the commitments that built the reputation and success of Maison Kayser.
FROM PARIS TO PHNOM PENH
The first store was established in September 1996, Rue Monge in Paris, which give its name to the signature “baguette Monge” and the “Monge Family”.
This address was followed by many others in Paris. The expansion became worldwide in 2001, with the first opening in Japan. There are now 200 stores in 27 countries, with the same principle of naturally leavened bread, kneaded and freshly baked at the stores.
Since June 2014, Eric Kayser is established in Cambodia.
The production site and the first bakery shop opened in Aeon Mall, Phnom Penh, at the same time as the mall opening. In 2020, Maison Eric Kayser Cambodia has expanded and now counts 7 shops in the country.
Our philosophy
AUTHENTICITY
"Good bread does not lie: it says everything about the quality of its ingredients and know-how of its creator. A true baker performs a miracle everyday"
Eric Kayser – Artisan Boulanger
Following the pure bakery tradition, our bread is produced every day on-site by the hands of our artisan bakers. Eric Kayser’s bread is elaborated with natural leaven, selected flours, and rest for 12 hours before baking.
Each of our bakeries is unique and reflects the life of its neighborhood. With a wide network, Maison Kayser remains a human-sized structure made of passionate men and women.
CREATIVITY
"I wish to modernize the image of the artisanal bakery. Adapt to today’s tastes by finding perfect balances between old and new flavors and sell them in design modern stores"
Eric Kayser – Artisan Boulanger
Eric Kayser’s ambition is to bring traditional French bakery up to modern time, explore bread as an infinite field of creation, but without taking away anything from its soul.
While respecting the traditional French craftsman baking methods Eric Kayser and his team of bakers from all over the world investigate the potential of this universal product, getting inspired by local food cultures to create a unique range of bread always reinvented: French baguette, sun-dried tomatoes Ciabatta, Curcuma and nuts viennoise…
GASTRONOMY
"I want to give bread a place of honor on our tables. In my bakeries, there are bread for every taste, every occasion and every dish"
Eric Kayser – Artisan Boulanger
Just like “grand cru” wines, Eric Kayser’s bread distinguishes by its premium quality.
Eric Kayser managed to bring simple bread up to the gastronomic level. In our bakeries and restaurants, we associate bread with the finest ingredients.
Our know-how
WHAT MAKE OUR BREAD SO SPECIAL
The French baguette is famous all over the world, and Maison Kayser has its own version of it. Developed with natural leaven and ancestral ways of fabrication, the taste, and quality of our bread contribute greatly to Maison Kayser's worldwide reputation.
Our natural leaven’s dough is made of flour, water, eventually salt, and submitted to a natural acid fermentation (no chemical yeast vs industrial bread), to assure the rise of the dough. The use of natural leaven gives an authentic look with a better texture and appearance. It also improves conservation due to higher acidity, which is very important especially in humid and hot countries.
Last but not least, it is good for your health, brings nutrition contribution and better digestion. To recognize our traditional bread, look for the crunchy golden crust, the honeycombed and soft inside, the subtle and distinct sour aromas.
GIVE TIME TO TIME
The bread rests for 12 hours before baking. This long fermentation period is the key to the development of living elements that create various distinct flavors.
The dough is slowly hand-kneaded and baked all day long by highly-skilled Maison Kayser chefs so that you can always enjoy the heat and freshness of crusty out-of-the-oven products.
THE FERMENTOLEVAIN: INNOVATION FOR QUALITY
The bread rests for 12 hours before baking. This long fermentation period is the key to the development of living elements that create various distinct flavors.
The dough is slowly hand-kneaded and baked all day long by highly-skilled Maison Kayser chefs so that you can always enjoy the heat and freshness of crusty out-of-the-oven products.
