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The new Maison Kayser on the Upper East Side is part of French pastry chef Eric Kayser's international chain of bakeries (and just one of three locations set to open in New York in 2012). The enterprise is enormous, but the goods are quality. Crusty breads and breakfast pastries rise slowly with traditional levain, and even the simplest tart is a beauty. The raspberry tart has a crisp pastry shell full of a soft, almond-kissed cake, pastry cream, and as many fresh raspberries as it can hold. If the classic French sweets don't entice you, sit down in the café for a full menu of hearty soups, salads, and hot cocottes.