Éric Kayser, the son, grandson and great-grandson of a baker, has inherited a passion for bread. At the age of 19, he joined the Compagnons du Tour de France and trained with the best bakers, sharing their quest for excellence. In 1996, he opened his first bakery in Paris, on rue Monge, marking the start of a wonderful story. A visionary craftsman, he combines tradition and innovation, notably with Fermentolevain, and respects long fermentation to create breads rich in flavour. Today, his 300 bakeries in 25 countries perpetuate his know-how, with a clear mission: ‘to pass on the love of good bread’ and ‘to give bread a place of honour on our tables’.