Styled as a “celebration of all things artisan”, the 60-cover London venue will house a restaurant, patisserie, and bakery. Alongside its changing restaurant menu, it will bake pastries and bread in-house all day, focusing on sourdough from a liquid natural starter and no commercial yeast.
It will offer sandwiches and pastries to take away, as well as eat in-house from 7am to 11pm every day.
From Alsace-born baker, author and entrepreneur Kayser, the group opened its first location in 1996, but has never before had a site in the UK. It currently operates over 100 bakeries across 21 countries, including France, Japan, the USA, and Singapore.
Commenting on his mission, Kayser said: “Transforming water, leaven, salt and flour into complex and varying flavours is my passion and I want to share and introduce it to other craftsmen around the world.”
From a family of bakers, Kayser is credited with inventing the Fermento Levain machine with fellow baker Patrick Castagna – a machine that allows for the continuous use of liquid leaven in baking.