Each bread is prepared, hand-kneaded and rise on site under the supervision of the head bakers. The bread is then placed onto linen fabric and baked in a deck oven like long ago.
Start by appreciating its golden color, gently press a slice to your nose to experience its crispy touch, the smoothness and perfume of the bread itself. Only then take a bite, and feel the balanced texture of crunchy crust and soft honeycomb inside. Finally let the hundreds of distinct flavors develop in your mouth.
The Monge Family is a tribute to the Rue Monge in Paris where Maison Kayser first established in 1996. All the breads from the Monge family are made of natural leaven and secret mix of selected wheat flours that create a crispy crust and soft airy inside, a long lasting taste of cooked cereals that suits every dishes.
Also called « Tourte de Meule » The authenic Sourdough bread is made of selected stoneground flour, guérande salt and natural hard leaven that release a balanced sensation of bitterness and sweetness and create a moist elastic inside. We can appreciate its pleasantly strong taste and lastng impression on the taste buds. Sourdough bread matches very well milder dishes.
Made of rye and wheat flours and natural liquid leaven, the rye bread is a perfect blend of oriental spices, pine nuts, honey and anises. Its soft and spongy texture melts in the mouth and leaves a pleasant chestnut flavour. Great for afternoon tea with honey or jam. It also accompanies seafood and mature cheese very well.
The Country breads or traditional « Pain de Campagne » have a rustic taste and aspect due to the combination of wheat, whole-wheat and rye flour that produce breads with character like long ago.
Eric Kayser has travelled the world to explore the infinite versions of breads from place to place : Turkish Ekmek, Japanese Pain de Mie, Austrian Viennois or Italian Ciabatta, all of them find their own interpretation in Eric Kayser's bread basket aside the French tradionnal items.
Originated from Turkish cuisine, Ekmek recipe found its way to Eric Kayer’s bakeries. Made of wheat flour, natural liquid leaven, olive oil, and honey this bread meets half-way between bread and brioche and is delicious with either sweet or savory ingredients.
Our Japanese Pain de Mie have a very thin crust and generous sweet and milky inside.
Treat yourself with a smooth experience. Grab a slice or two and top it with whatever inspires you !
This old recipe from Eastern Europe was the first to introduce butter in the bread dough. The addition of premium quality butter provides our viennois bread with a soft and dense texture and distinct buttery taste.
Made of wheat flour, natural liquid leaven and generous amount of extra virgin olive oil this famous Italian bread sublimes every Mediterranean dishes.
Just like our breads, Eric Kayser’s Viennoiseries receive the best treatment from the hands of our artisan “tourrier”. Resulting from a long and delicate process of folding and resting our croissant are made of premium butter, selected wheat flour and natural liquid leaven to create thousands of flaky layers and unique golden look.
Beside the baguette, our famous croissant is another worldwide best seller revised and enhanced by Eric Kayser.
Our Danish pastries are generously filled with a light custard cream for a great mix of flaky and melting sensations. Apricot, Raisins, Chocolate, Raspberry, Apple, Caramel… Which one is your favorite?
The brioche is the sweet counterpart of bread. Made of eggs, butter, sugar, vanilla and natural liquid leaven, brioche has very soft and sweet inside. Enjoy it with a hot chocolate for a good moment of tenderness.
Pastries are the second passion of Eric Kayser. Therefore, our teams of passionate pastry chefs devote much care to guarantee taste and freshness through daily preparation and very limited shelf lives.
Combination of various textures that melt in your mouth, top quality ingredients and lots on inventiveness, these are the common elements to all our creations. For the rest, we have our gourmet secrets that everyone strives to discover!
Our idea of a good tart is a base of tradition generously topped with creation.
Vary the pleasure with our signature sweet and crunchy pastry shortbread filled with lemon curd, chocolate, Apricot Pistachio… and many other creative combinations changing with the seasons.
Best seller in Singapore, Eric Kayser Eclair is a winning match of spongy pâte à choux hidding a center of onctuous cream. A promess kept at every savory bites !
Creamy or crunchy, fruity or with chocolate, our entremets are designed for the pleasure of both your eyes and palate !
Eric Kayser’s signature biscuit is the famous Financier. Made of egg whites, almond powder, vanilla, sugar and premium butter, financier is the French, buttery and light version of spong cakes. Moist and caramelized, our assortments of plain, chocolate & pistacchio finanicers are perfect to offer, to share or the enjoy for oneself !
Cookies, madeleines, sablés, chouquettes, cakes... Every Day in our pastry lab the chef sof Maison Kayser reporduce the biscuits of our childhood.
As we believe bread is the key to a great meal, Eric Kayser created new concepts of Bakery-café and restaurant named The Restaurant du Boulanger: in these venues our chefs extend the scope of traditional bakery by rising Bread as the centerpiece of the menu.
From traditional Jambon-Beurre, to creative seasonal Tartines, Burgers or Fougasses, Bread reveals its full potential in the hands of our kitchen chefs.
Available on site or to take away.
