With over 80 locations of Maison Kayser around the world, it was only a matter of time before Parisian master baker Eric Kayser arrived on American shores. His first New York boulangerie/patisserie/cafe opened on the Upper East Side, and on day two was already packed with crowds, black-and-white-striped waiters shuttling sandwiches and pastries to tables, and of course many, many baguettes.
We went to Maison Kayser for Brunch and were blown away by how good these baked goods are. Really, if anything, Maison Kayser NYC exceeds the hype. The large storefront on Third Avenue is split into two parts. On your left is the boulangerie and patisserie, with a huge array of tempting loaves of bread–all made with Eric Kayser’s secret ingredient, liquid sourdough leavening or levain, and his signature “slow rising” baking method–as well as cookies, pastries, croissants, mini-cakes, on and on, available to-go. Upper East Side residents on a low-carb/no-carb diet: your regimen is in trouble.
The pastry menu includes apricot-pistachio tarts, eclairs, croissants, brioche, financiers..