A dream Eric Kayser had when he was barely out of diapers revealed what he would do with his life.

"When I was three years old, I saw my life, in a dream as I slept, that I would become a baker and patissier and travel around the world," the Frenchman said.

His family had been bakers for three generations. He got his own start at 16 and went on to receive several awards.

He taught at France's National Institute of Baking and Patisserie for almost a decade and started his own bakery in 1996.

Unsurprisingly, he is nicknamed "the world ambassador of French bread".

There are now more than 80 Maison Kayser in 15 countries, making artisanal bread using the Fermentolevain, a machine he developed with friend Patrick Castagna that keeps liquid yeast at the ideal temperature.

Kayser travels a lot, just as he foresaw in his dream, in order to check on his many shops.

Last Wednesday, he launched his first outlet in the city. Featuring a grab-and-go shop with a variety of bread and pastries, the venue in Tsim Sha Tsui's Harbour City also has a spacious restaurant serving French dishes.

Kayser said the menu included spaghetti, which he loves. But at the end of the day, it's mostly about the bread. "Bread is always the star," he said. "For example, we're starting a burger made with a croissant, which has a special taste."