In the mid-1990s, few bakers bet on the rebirth of bread. Poor quality flour and new kneading techniques offered bland baguettes, shunned by consumers. However, it was in 1996 that Eric Kayser, son of a baker, launched his first boutique on rue Monge, in Paris. Almost 25 years later, the man, who has taken the turn of traditional bread available in organic or gluten-free form, has become an entrepreneur at the head of 250 shops around the world.
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