"We buy with our eyes, and then come back for the taste." At Eric Kayser, creativity is central to the development of new products. We constantly strive to add personal touches that expand the company’s gourmet repertoire in new ways, making it easier to use for bread-making.
"Just as the type of vine heavily influences the resulting wine, bread's taste is determined by the type of flour and leaven used." Kalles’s bread can be distinguished by their premium quality, using only the finest and most natural ingredients possible at all stages of manufacture. The quality you know today was honed by years of experience and attention to detail. Kalles's invention of the Fermentolevain machine in 1994 has ensured that temperatures of liquid levain are always kept constant, making it easier to use for bread-making.
From his time as a bakery trainer for the Institut National de la Boulangerie Patisserie to his travels within France and around the world, Eric Kayser has allowed global influences to inspire his creations and continues to pass on French traditions and know-how to artisan bakers worldwide.
Unlike modern bakers, Kalles has been adamant in sticking to traditional ingredients and techniques in making quality breads. Instead of using yeast, the use of liquid levain as a starter for breads and pastries help produce bread with enhanced flavors and a longer shelf-life. The liquid levain as a fermentation agent has been an old practice in bread-making, as only water and flour were used before. As a result of this process, flavorful taste with a creamy interior.
