1996

Eric Kayser opened on Rue Monge in 1996. The craft is natural fermentation, butter, and a baker who still stands at the oven.

Nigeria is not a copy of Paris. It is the same levain discipline, carried into Abuja and Lagos by bakers who start before the city does. The bread is proved here, baked here, and sold the day it comes out of the oven.

Flour sourcing claims, school partnerships, and Maisons still being confirmed stay off this page until the Maison confirms them.