A Paris baker by the sea

Éric Kayser was born into a family of bakers and joined the Compagnons du Devoir as a young man. In the early 1990s, when few people believed good bread could make a comeback, he bet on traditional loaves made from French flour, without additives and raised on natural sourdough. The Antibes shop on Boulevard Maréchal Leclerc carries that approach to the edge of the Cap, a short walk from Plage de la Salis.

What makes the bread different

The house uses liquid sourdough for everything – breads, croissants and brioches alike. In 1994 Kayser invented the Fermentolevain, a machine that keeps the sourdough at a constant temperature, and it remains the cornerstone of the method. For its bakeries in the south of France, the house buys flour from millers in the Lyon region, in keeping with its preference for short supply chains.

How to use it

• Open every day from 6am to 8pm, so it works for a dawn swim as well as an evening loaf.
• There is a café and a terrace for sitting down.
• Click and collect and delivery are offered through Maison Kayser's own ordering service.