Pain au levain

Yippee! Maison Kayser has opened a branch in New York (1294 Third Avenue). When I’m working in France, Kayser is my habitual lunch spot. While there are dozens of Kayser bakeries throughout Europe, Asia, and the Middle East, this is the savvy entrepreneur’s first entry into the North American market. Like all of his bakeries, the men and women behind the magic were trained in Eric Kayser’s headquarters in Paris.

The secret to the superior taste of Kayser bread is in natural sourdough leavening instead of yeast. The slower fermentation of this process creates a superior flavor. The organic flour is sourced in upstate New York, but the butter is the real thing – made in France. The difference this makes is evident in your first bite of a flaky croissant or a crisp-crusted baguette. You can eat in the café or take your bread home to savor. Two more locations are coming, one at Broadway and 21st and a smaller one on West 40th Street.

Today’s expression, pain au levain (pahn owe lehvahn) means sourdough bread. A chance to enjoy Kayser bread without having to wait for my next trip to France is well worth a jaunt to New York this weekend.

100% pain

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About Patricia Gilbert

Patricia Gilbert is a French teacher. She's Canadian, lives in the United States, but dreams of living in France. Follow her on Instagram @Onequalitythefinest and on Twitter @1qualthefinest.
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6 Responses to Pain au levain

  1. Marisa says:

    Thanks for the link! Much appreciated! I will keep an eye out for Maison Kayser. Nothing quite like masterfully baked sourdough.

  2. cliff gilbert says:

    I think a research field trip to NYC is necessary.

  3. 😦 I’m on the wrong side of the country! I’m also really excited about this book – added it to the reading list! Merci!

  4. Pingback: Tartine | One quality, the finest.

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