You "Bake" Me Happy
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
Along with fromage, croissant and mousse au chocolat, the humble baguette is the most recognized French icon, both globally and locally. The baguette, that long, slim stick of bread, has traditionally ranked beside the Eiffel Tower as one of the most potent symbols of French culture; a typical meal would not be complete unless there is baguette. But the good news is you don't have to travel to France any more to get a taste of a truly excellent baguette - thanks to the famed Maison Kayser.
<
Image Credit: Fatpompom
The Maison Kayser has expanded its business to more than 88 locations in 14 countries, not including its 34 bakeries in France. But even in Paris, demand seems to outstrip supply as customers snake in a long queue to the bakery's door in the 7th arrondissement.
SECRETS OF THE TRADE
Eric Kayser is often called one of France's best bakers, famous for his unique sourdough baguettes that rely entirely on a liquid natural starter, without commercial yeast. He's brought that starter, his custom-made lactofermentation equipment and his bakers from all different countries. "The secret to a great baguette is time, it can’t be rushed," Kayser claims, "We start work on our baguettes a day in advance, because they need at least 10 hours minimum to ferment and rise. Perfection cannot be rushed."Image Credit: Narmin Elfurjani
Aanahed, a former trainee baker at the 7th arrondissement’s Eric Kayser and now a baker at the five-star hotel Plaza Athénée, explains: "People think that baguette is just a type of bread that we can add to our diet or take it away for Atkins-style diets. However, it is more than that. Baguette is a cultural and occasionally political subject in France. By the 1980's, it was an open secret in the baking trade that truly great French bread was a rarity, as speed and efficiency increasingly trumped the slow fermentation necessary for an outstanding loaf."
Image Credit: Narmin Elfurjani
The baguette is everywhere in France and is a typically French experience. But despite the brand being French oriented, the bakery's clientele is evenly split between French individuals and global citizens. According to Anahed, French people in the 7th arrondissement buy their baguettes early in the morning, whereas afternoon purchases for pastries will more often be made by tourists, Americans in particular.
"This might might be different from the main Eric Kayser located in the 5th arrondissement because the 7th arrondissement is the Americans' spot" she says. "But there is no specific type of nationality that comes to our bakery. We have people over from everywhere, all nationalities. People just want to experience the French culture."
Image Credit: Narmin Elfurjani
In this carb-conscious day and age, there are plenty of people who have sworn off baguette in favor of Atkins-style diets. When asked if she had anything to say to those scared of cards, Anahed smiled. "Bread is one of the world’s most unique foods," she says. "You can eat it every day and live off just bread. Some people say that bread isn’t good for you. Some people say that meat isn’t good for you, some people say that fish isn’t good for you; for any food, you'll find someone who will say it’s not good for you. In France, we eat bread with every meal and we’re completely normal!”
