The company, founded by Éric Kayser, a fourth-generation baker, has adapted its family legacy and passion for traditional craft into a business model that revives naturally leavened bread, a cornerstone of French tradition, tailored to current tastes.
Maison Kayser has successfully carved out its own market category, maintaining its original essence while growing steadily. Established in Paris in 1996, the brand now boasts ten strategic locations in Madrid, including sites such as Velázquez, Puerta de Alcalá, Fernando VI, Zurbano, Bernabéu, Retiro, Quevedo, Princesa, Picasso, and Jorge Juan.
Éric Kayser's project is rooted in absolute respect for raw ingredients and traditional craftsmanship. A key innovation was the Fermentolevain, a machine that maintains liquid sourdough starter at a constant temperature, restoring natural character to French bread without additives. Today, the brand operates in over twenty-five countries with nearly three hundred bakeries.
“"Bread is the most humble and the most noble of foods. It deserves all the care."
Each Maison Kayser establishment bakes its bread artisanally on-site daily, using French flours and liquid natural sourdough starter. The bakery and display cases form the heart of the space, offering everything from breakfasts with authentic viennoiserie and single-origin coffee to light lunches of fresh salads and artisan sandwiches, and French patisserie for snacks.
The company has launched its national expansion in partnership with Tormo Franquicias Consulting, offering its optimized business model to new investors. This phase aims to ensure excellence and standardization across the future network, reinforcing Maison Kayser's position as a distinctive brand in Spain's artisanal pastry sector.
