Article

At the Taste Tomorrow event in China in May 2012, we caught up with Eric Kayser after his workshop at the event and asked him a few questions.

Mr Kayser summarizes his views on tradition and innovation, and how these fit into a global market and how they can be translated into an industrial approach to the artisan tradition.

 

Print the article

Featured

• 

  Pakes, scuffins and baissants: hybrids remain popular

  Consumers all over the world have a soft spot for hybrid bakery goods: traditional patisserie and bakery classics, but with an innovative twist. A new shape, a new combination of tastes, or...

  Read the story

• 

  France: consumer expectations for Bakery in the ‘new normal’

  The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat and how they purchase.  To understand these changes in behaviour and to offer our...

  Read the story

• 

  Greece: consumer expectations for Bakery in the ‘new normal’

  The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat and how they purchase.  To understand these changes in behaviour and to offer our...

  Read the story