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2013-08-07
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Eric Kayser the baker behind Maison Kayser once said "The secret to a great baguette is time, it can be rushed." They start working on their baguette a day in advance a requirement of at least 10 hours minimum to ferment and rise the bread.I was around Scotts Square during Chinese New Year and dropped by at Maison Kayser to try their well known Croissant (around S$2.50) and the perfect Baguette (forgotten the price around S$5.00 to S$6.00).Though its been few months ago, I can still remember the
Eric Kayser the baker behind Maison Kayser once said "The secret to a great baguette is time, it can be rushed." They start working on their baguette a day in advance a requirement of at least 10 hours minimum to ferment and rise the bread.I was around Scotts Square during Chinese New Year and dropped by at Maison Kayser to try their well known Croissant (around S$2.50) and the perfect Baguette (forgotten the price around S$5.00 to S$6.00).
Though its been few months ago, I can still remember the goodness of the Croissant. Its buttery, flaky and light. The Baguette I kept overnight and light toasted the next morning was crispy and fresh. Goes well with a spread of butter on the slices.Besides breads, they also sell pastries and cakes.
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