Éric Kayser is a French baker from a family of bakers in Lorraine that has been in the trade for six generations. After completing his apprenticeship in Fréjus and serving as a compagnon du devoir, he became a trainer at the National Institute of Bakery and Pastry in 1988. In 1994, he created the Fermentolevain, a revolutionary machine for maintaining liquid sourdough, which became his signature. In 1996, he opened his first bakery in Paris on Rue Monge and developed an international network with over one hundred bakeries in twenty countries. His brand is particularly established in Japan, where it has thirty-two shops. Kayser is recognized for his high-quality artisanal baking that blends tradition with innovation.