Francois Payard Bakery
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200 West Street in the Goldman Sachs building across from Shake Shack
(212) 566-8300
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December 21, 2011 By Steven Greer, MD
François Payard is a third generation French Pastry Chef who cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop, Au Nid des Friandises on the Riviera. His dedication and passion earned him positions France’s finest kitchens including La Tour d’Argent (***Michelin) and Lucas Carton (***Michelin). He moved to New York in 1990 and worked as Pastry Chef at Le Bernardin, later joining Chef Daniel Boulud for the opening of Restaurant Daniel. In 1995, Francois received the prestigious Pastry Chef of the Year award from The James Beard Foundation.
In 1997, François’s childhood dream of opening his own restaurant became a reality. Branches of Payard opened in New York, at Caesars Palace in Las Vegas, Japan and Korea. Most recently, he opened FC Chocolate Bar in Mauboussin’s Madison Avenue boutique, and in Summer 2010, Francois launched Francois Payard Bakery (FPB) with partner Marlon Abela of Marlon Abela Restaurant Corporation (MARC). His FPB Battery Park opened recently in the Goldman Sachs building.
BatteryPark.TV asked Mr. Payard a few questions:
BP.TV: How does the new Battery Park City shop fit into your portfolio of restaurants? Why did you choose the location?
François Payard: It fits very well into our portfolio because it is an up and coming neighborhood. We are a neighborhood shop. A great bakery with great prices. We offer specialties throughout the year for the holidays and different seasons.
BP.TV: How often are you at the Goldman Sachs location?
François Payard: I visit the shop three to five times a week. Sometimes early in the morning, in the afternoon, or at closing to see the everyday operations of the shop.
BP.TV: What distinguishes your bakery/sandwich shop from the others in the area? What are you proud of or known for in particular?
François Payard: I think we have much more to offer than other bakeries. We have a large selection of sandwiches and salads as well as a large selection of cookies, macarons and chocolates. Most bakeries do not have chocolates. We are also very affordable. The bakery is known for its roule cakes, sandwiches and macarons. Every season we introduce a new flavor for the roule. I like to experiment and try new combinations. We also like to listen to the customers and create new sandwiches based on their likings.
BP.TV: Does that location deliver, cater, etc?
François Payard: Yes, little by little we are offering delivery in the building. We plan to expand. Like all new businesses we need to open for a few weeks and then begin offering a few deliveries. We also offer platters for the office or parties (sandwiches, pastries, macarons). They can be ordered by calling the ordering office at 212-995-0888 ext. 131.
Bakery, Coffee, Restaurants, Soups and Sandwiches | admin | 
January 6, 2012 7:35 am | 
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