Comments on: Eric Kayser in Manila! Yahoo!!!

By: rostum

rostum — Tue, 02 Sep 2014 12:23:11 +0000

would like to ask..how can i apply on your company..i was refered by a friend she told me that you are still hiring and looking for an applicant who can join your team? i already pass my resume on your b account bu i don’t receive any confirmation and messages! here is my number 09265291594.my email rhostum_0712@y.c.

By: Shan

Shan — Mon, 04 Aug 2014 00:43:01 +0000

Marketman, I was delighted to see Eric Kayser next to Happy Lemon is Promenade yesterday. They are still on a soft opening. We had seed and honey whole wheat which went well with their brewed coffee, my son had latte with butter croissant. For dessert, we had their salt caramel eclairs. I hope they get to have the buffet of salads et al just like in Hkg’s Ocean Terminal branch but I doubt since it’s not that spacious. Still on soft opening, thus staff are quite rattled and some aircon units were not working. I hope they get to fix everything for me to enjoy my coffee fix next week!

By: Catchie Medina

Catchie Medina — Tue, 13 May 2014 07:25:03 +0000

I bought one of their cookies with nuts. I was very disappointed with it. The nuts used were stale. Cost of the cookie was more than PH 75 per piece. I just threw it away after the first bite.

Also, at the time of visit at the store in Rockwell, there were several flies on the breads. the baskets/trays were not even covered. They should do something about it.

I won’t spend that much money for breads/pastries for the quality that i get. Less expensive breads with good quality are available and served at a more sanitary/hygienic outlet elsewhere (e.g. Cafe France or French Baker).

By: Eva Mondragon

Eva Mondragon — Sat, 22 Feb 2014 01:36:13 +0000

I was just wondering…are there no good bakeries in the Philippines that offer these products? Establishments that are actually owned by Filipinos? Or do the Filipinos generally prefer their bread and what-have-you French?

By: Mona

Mona — Sun, 19 Jan 2014 00:19:40 +0000

Just bought their croissant yesterday and I must say it is fabulous!!!

By: Candid Cuisine

Candid Cuisine — Sat, 18 Jan 2014 07:33:28 +0000

Better to eat Eric Kayser’s baguette in a day. Manila weather is not like Paris.

By: maria

maria — Fri, 10 Jan 2014 12:56:53 +0000

Our best lunch in HK last week was at the Eric Kayser place in Ocean Terminal. They offered a buffet of salads, soup, serrano ham, pastries ( the best lemon tarts i’ve tried), and bread of course! The kids kept going back to get Fig bread. There was a choice of entrees, my boy and I got coq au vin while hubby and daughter ordered seafood risotto. My only regret is not buying his cookbooks from there…they’re much more expensive at a local bookstore.

Does the local Kayser shop carry fig bread? :)

By: Junb

Junb — Sat, 04 Jan 2014 07:21:56 +0000

they have 2 branch in singapore now although they are not doing well compare to Paul. I still prefer maison though :)

By: MiMac

MiMac — Fri, 03 Jan 2014 07:29:20 +0000

My husband and I just walked-in at the Eric Kayser place in HK’s Ocean Terminal last October with no idea if it was a genuine French outfit or not. Hahaha! All we knew, we wanted to we eat lunch where they do not serve Chinese food. And since the look (and feel) was quite good, we just went inside and ordered. :) We had salad and fish — and it was wonderful. We had a pleasant time. Good to know they’re here in Manila!

By: Marketman

Marketman — Thu, 02 Jan 2014 07:11:23 +0000

Lois, I had a croissant and pain au chocolat at the new Paul boulangerie a few weeks after it opened and I thought they were pretty bad. The croissant was particularly chewy and unpalatable and I wasn’t thrilled with the pain au chocolat. I promised to give them another go when they got settled. Mrs. MM had the croissant at Paul on another occasion and thought it better than I have described above, but she did say the Kayser one was notably better. I do wish all these fancy schmancy bakeries well, and hope all will thrive, but I suspect there is a limited market for top end baked goods… Thankfully, their margins are so big that maybe they’ll do reasonably well…