Unlike most large bakery chains, Maison Kayser produces all of its bread, pastry, and viennoiseries on location. The staff in each of the 200+ locations is trained on traditional French baking and pastry techniques, adapted as needed for the environment and available ingredients—climate and flour vary significantly from place to place, so baguette dough in Singapore needs to be handled differently than baguette dough in D.C. Most Kayser breads are baked frequently throughout the day and laminated viennoiseries are baked every 4 hours to ensure freshness. All of Maison Kayser’s yeasted doughs (yes, even those flawless, featherlight croissants) are leavened using a liquid sourdough starter, which is maintained by the chef’s own automated invention: The Fermentolevain. This device eliminates much of the guesswork and inconsistency involved in maintaining a wild sourdough culture. Yeast is a living, breathing thing and consistently cultivating it on such a scale requires careful time and temperature control. Maintaining a liquid sourdough culture and using it to create a consistent product is one of the biggest hurdles to scaling up an artisanal bread baking operation, so the automated tank has been a true game changer for Maison Kayser and the entire bread baking industry.