Maison Kayser

New York is a city of many things, but not good bread. The best loaves take time and patience, something Paris-based chef Eric Kayser is aware of and something New Yorkers do not have. But now Chef Kayser’s famously delicious versions of bread—made with French butter, naturally—have fittingly come to the ritziest neighborhood, the Upper East Side. You can stop by for strong coffee and flaky morning pastries before work, or wine and sweets in the evening, or simply pick up a few loaves to eat slathered in butter and jam.