“Making Bread Taste Like it should Once Again”. This is all what young Eric Kayser wanted to do. Eric Kayser was born into a family of bakers. 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.
Maison Kayser has gained reputation for producing the very finest quality breads, pastries, cakes and cookies. The Pastries & Brioches are also made with natural leavening agents who give them exceptional crunchy texture and outstanding shelf life. The Cakes & Cookies with their unique combination of flavors and elegant styling, they are sure to satisfy you.
The savory dishes are delicacies served both hot and cold and made from the breads made in the their own baking workshops.
On the day of The Arc, The Panaromic Resturant will be serving a signature dessert from Maison Kaiser - Crunchy praline, chocolate and hazelnut dessert, bourbon vanilla panna cotta.