Master Baker and entrepreneur, Éric Kayser, is coming to London in April to give a number of exclusive events to celebrate the launch of his new book, The Larousse Book of Bread – aka a culinary bible of artisan bread, published for the first time in English.
The book presents the 80 bread recipes that both home cooks and more advances bakers would like to master. Breads include the boule, baguette, rye, pumpernickel, ciabatta and sweet pastries and breads such as croissants, Paris buns and a brioche loaf.
Hailed as one of France’s best bakers, Éric Kayser, was born into a family of bakers. At 18, he became a compagnon of the prestigious Tour de France of baking and in 1994, at 30 years of age, he invented the Fermento Levain with fellow baker Patrick Castagna. The machine allows for the continuous use of liquid leaven, a breakthrough in baking.
Éric opened his first Maison Kayser in Paris in 1996 and now there are more than 100 bakeries around the world in 13 countries including 20 in Paris, five in New York City (Maison Kayser) and others in Greece, Portugal, Russia, Japan, Ukraine, Morocco, Senegal, South Korea, Lebanon, the UAE, Singapore, Hong Kong and Taiwan.
Éric will be signing copies of his new book in the Wholefoods Kensington store on Saturday 25 April at 3pm ,while on the 26 April he will be holding an exclusive baking masterclass from 7-10pm – again at Wholefoods Kensington. In this masterclass, guests will learn how to make bread from scratch, guided by Éric and with full access to the Whole Foods Market bakery when the shop is closed to the public. While you’re waiting for the bread to prove, you’ll enjoy tasting some of his breads alongside hand-picked cheese and a glass of wine (or two) from Whole Foods Market. Guests will leave with their very own warm loaves to take home plus an exclusive goody bag containing a signed copy of Éric’s book, The Larousse book of Bread.
Can’t make it to Kensington? Éric will also be holding a Live Bakery Brunch at Wholefoods Richmond from 10am-11.30pm.