Famous for its range of pastries and baked goods, Marissa Carruthers and photographer Charles Fox test the menu at Eric Kayser.

Eric Kayser features on my daily to-do list, with their moreish cheesy buns forming a staple in my diet. Despite these frequent trips, I’d never actually eaten inside or, in fact, looked beyond the freshly baked goods and sweet treats stocked on their shelves.

Deciding to ignore the cakes, pastries and variety of breads, we jostled for a seat during the busy lunch time rush in the intimate Street 63 branch. The menu is simple, showcasing the international store’s baking skills through a range of sandwiches, quiches and fougasses. Salad options, as well as a variety of breakfast sets, are also on offer.

With Eric Kayser being known for its elite pastries and bread, a sandwich was a must and we opted for the Le Monge ($4.30) – Paris ham and emmental cheese in a baguette. Far superior than it sounds, Eric Kayser’s sophisticated spin is more than a mundane cheese and ham butty.

Here, generous layers of folded squares of the mild cheese sit atop delicate slices of ham. The monge baguette – the loaf that planted the global brand on the map of top Paris bakeries – it is served in adds a rustic charm.

The thick hunk of quiche Lorraine ($4.20) is served on a heavy wooden board. Despite its hefty appearance, the quiche is in fact light and fluffy. The cheese crust covers light pastry, with the flecks of bacon complimented by the dusting of pepper.

The green salad ($4) is another seemingly simple dish, comprising of lettuce, radish, cucumbers, carrots, cherry tomatoes, sweetcorn and peppers. But when presenting something so simple, it has to be perfect. With Eric Kayser’s philosophy focusing on fresh goods, the salad is no different. The lettuce was crisp, the thinly sliced radishes, carrots and peppers colourful and crunchy, the tomatoes ripe and the cucumber peeled and chopped. The Mediterranean dressing, which comes on the side, adds a welcome kick.

The pasta salad ($4.50) presents a plate of colour, with green and orange fusilli pasta sitting alongside the usual tone. The pasta, combined with the black olives, sweetcorn, cherry tomatoes and feta cheese specked with herbs, make for the ideal midday carb boost.

Despite our stomachs being full, Eric Kayser is all about the pastries so we made space for the apple tart ($2.50) – lightly glazed apple turn with flaky pastry – and the raspberry financier ($2.75), which comes with a slightly crisp coating and soft, moist inside containing a heart of raspberry filling.

Eric Kayser’s BKK1 venue may well be small in size, but if you avoid the lunch rush, the bright, air-conditioned space is the ideal space to enjoy its many delights. And with a new sister store opening this month in the capital’s Vattanac Tower, there is set to be even more spots to devour its goods.

Our visit proved there is much more to enjoy at Eric Kayser than just its cheesy bread, and  with much more on the menu, another lunch is in line.

29E0 Street 63, Phnom Penh.
Tel: 077 573 097
Open daily from 7am to 9.30pm.