If this summer we have not strolled the romantic streets of Paris or the spectacular boulevards of New York, it's time to head to the Tel Aviv port and taste the iconic French baguette at the new Mason Kaiser branch
The first bakery of Eric Kaiser opened 24 years ago on the wide Montgomier, the Fifth arrondissement of Paris.
It was the 13th of September and the year '96.
Since then many sour buckets have crossed streets, continents and oceans until the long awaited bucket reached us as well.
Photo: Moshe Ben Simhon
To explain for a moment the importance of sourdough and how much it symbolizes the baker's work, I will say that every large baker grows his own sourdough.
Feeds it flour, water and sugar every day and bakes a variety of breads and doughs from it.
Cultivating the pickle is an artisanal yet precise craft.
The great baker Eric Kaiser is known as the one who was entrusted with returning the sourdough breads to the forefront of global bolognese and for which he gained world fame.
And if we are dealing with the world, then its name and products are already spread over about 250 bakeries in 30 countries and now also as stated here with us.
So if this summer we have not strolled the romantic streets of Paris or the spectacular boulevards of New York, it is time to get to the Tel Aviv port and taste international fragrances in our districts at the new Mason Kaiser branch.
According to the quiet run that was particularly noisy, it seems that the new carbohydrate stronghold has already captured the Israeli audience's palate.
In addition to the flagship breads, the classic pastries and the impressive showcase desserts, the Israeli branch has undergone a meticulous and thorough development and every weekend they will also sell bakkot and challah, which is a fact that excites me very much.
The spectacular space, which stretches out in front of the sea on the wooden deck of the Tel Aviv port, includes a workshop and a bakery with glass walls through which you can watch the making and baking.
In front, an adjoining shop and cafe with a variety of breakfasts, brunches and lunches.
And to the local entrepreneur and Kaiser's partner, Ewan Samadja, CEO of Mason Kaiser Israel, is good news. Since in Paris, as in Paris, bread, baguettes and croissants are basic consumer products, so will Tel Aviv.
Thus, the best sourdough baguette in Paris and New York will sell for only NIS 8 and the classic butter croissant will sell for only NIS 9, the price of sourdough loaves ranges from NIS 17-33
Also on display will be a line of varying special premium products, which will be sold only on weekends, which will include for example: raspberry acacia bread for 34 shekels, the firstborn bread, one of the breads most identified with Eric Kaiser at 33 shekels per kilo, Pan de Mi Japanese Pistachio 29 NIS and macha tea bread 33 shekels.
The king of the baguette
Eric Kaiser, a fourth-generation baker, brings with him expertise and talent passed down from generation to generation.
He began his career at the age of 19 when he joined the prestigious "Compagnons du Tour de France" for 5 years.
So he studied and trained with the best chefs in the field of baking and was influenced by the ideals of brotherhood, meticulousness and the pursuit of perfection.
Today, 25 years after opening his first bakery, Eric Kaiser is one of the most acclaimed and respected bakers in the world.
Among other things, he is one of the official bolognese of the Elysee Palace and leading restaurants such as Robuchon.
He has written nine cookbooks (among them four with the esteemed Israeli chef Yair Yosefi Brut).
Kaiser Food - Tel Aviv Port