Slideshow: A Taste of Maison Kayser, Eric Kayser's New Bakery on the Upper East Side

Baguettes ($2.75)
Baguettes ($2.75)
Kayser's breads are made with a sourdough starter devoid of commercial yeast.
Bakery Counter
Bakery Counter
Maison Kayser has a 100-seat sit-down cafe as well as a counter for bread and pastry to-go.
Epi East Side ($2.75)
Epi East Side ($2.75)
A baguette shaped to resemble a chain of mini-loaves, designed for easy sharing.
Rustica Innards
Rustica Innards
Ed in deep bread contemplation
Ed in deep bread contemplation
Pastries
Pastries
The pastry menu includes apricot-pistachio tarts, eclairs, croissants, brioche, financiers...
Croissant Innards
Croissant Innards
Chicken and Artichoke Tartine ($14)
Chicken and Artichoke Tartine ($14)
Grilled chicken with artichoke tapenade, cherry tomatoes, and arugula. "Everything we do is so nice because it's simple," says Kayser.
Eric Kayser
Eric Kayser
Kayser doesn't pick sides when it comes to bread vs. pastry; "I like them all," he says with a smile.
The Mixer
The Mixer
Maison Kayser's standing mixer stands as tall as Kayser himself, mixing dough all day to keep up with demand. The bakery is turning out 1,000 loaves a day, and will make all the dough for the midtown and flatiron locations projected to open in the Fall.
Loaves at Rest
Loaves at Rest
Loaves of dough rest in canvas slings after shaping.
More Loaves
More Loaves
More loaves of partially risen dough waiting additional shaping, slashing, and another rise.
White Chocolate Bread
White Chocolate Bread
Loaves of white chocolate chip dough get an egg wash.
The Planning Board
The Planning Board
This whiteboard lays out the to-do list for the day: the breads that need to be made, notes on recipes, and ingredient costs.
Loaf Storage
Loaf Storage
Loaves of shaped dough slide on to a rack that'll roll into a walk-in fridge larger than many NYC bedrooms.
Epi East Side
Epi East Side
The Epi East Side is clipped with scissors right before baking to create the wheat stalk shape.
Oven
Oven
A conveyer belt slides 30 loaves into one of the five tiers of the oven.
Kayser with his Bakers
Kayser with his Bakers
Two of Maison Kayser's French-born and -trained bakers.