The exclusive recipe of Éric Kayer’s cornmeal loaf baked in a casserole dish
For this new recipe, Éric Kayser innovates and shares its recipe of a cornmeal loaf baked in a casserole dish.
The recipe of the classic King’s Brioche by Éric Kayser
The Brioche des Rois is shared with family or friends in the South of France for the Epiphany.
The croissant, the recipe of a major breakfast pastry in French gastronomy
The must-have of the French gastronomy viennoiserie shows up in your kitchen.
Learn how to bake this French breakfast monument, by following the step-by-step of Éric Kayser’s simple recipe.
Éric Kayser welcomes Christophe Michalak who gives you the recipe of his flan
Éric Kayser welcomes an outstanding guest, the Pastry Chef Christophe Michalak who tells us the secrets of the most iconic French Bakery Pastry’s classic: Flan (the custard tart).
The step-by-step recipe of the whole wheat bread by Éric Kayser
This bread is famous for its fibres’ qualities that gives a good food hygiene.
The recipe of the sweet Challah by Éric Kayser
Éric Kayser shows you how to realise the ancestral Challah.
This delight between the bread and the brioche is extremely good when it is made by the book.
The recipe of the Burger de la Pampa de Juan Arbelaez in an Éric Kayser’s bun.
Today, Éric Kayser welcomes a special guest. Juan Arbelaez, the famous Chef who is going to teach us his Burger de la Pampa recipe prepared with our bun.
The recipe of the bun, the burger bread
Because you can’t have a good burger without a good bread.
In his new recipe, Éric Kayser unveils the secrets of the bun, the real hamburger’s bread.
Eric Kayser answers your sourdough starter’s questions
Eric Kayser answers all your questions about the sourdough starter.
The recipe of the hand kneaded stone-ground bread by Éric Kayser
It is impossible for the bread lover to be indifferent about the stone-ground bread: its generous volume, its thick crust and its rustic-sour flavours. These are the reason why it is one of our bakeries’ best sellers.
