When I hear the name Francois Payard of FPB {Francois Payard Bakery}, the words prestigious, passionate, talented, and innovative immediately come to my mind. But, you need to add an amazing sense of humor and personality to that list! Trust me. The moment you meet him every word I described…fits, perfectly.
A third generation pastry chef, Francois Payard grew up surrounded by a family of pastry chefs in his grandfather’s acclaimed pastry shop on the French Riviera. As he honed his own personal style, Francois gradually upgraded his career by working kitchens in Paris and then onto New York where he started as the Pastry Chef for Le Bernardin and then onto the well-known restaurant, Daniel, where he created innovative chocolate and seasonal fruit desserts. After maintaining a name for himself in New York, he followed his childhood dream of opening a lovely restaurant called Payard in 1997 on the Upper East Side. Then, he expanded with branches of Payards located in Las Vegas, Korea, and Japan along with Chocolate Bars on the fourth floor of Maubossin’s; treats served downstairs at the Food Hall at The Plaza; The Carlyle….just to name a few!
This past September, he opened FPB {Francois Payard Bakery}, which is an beyond amazing bakery located on West Houston Street in Soho. After meeting Francois Payard and his sidekick, Felipe, over macarons at a recent event called Chefs Cook for Japan at The Harvard Club, I was invited to come into his downtown bakery to be “spoiled rotten”…he did not fail to do!
From the moment I walked into his bakery, I was surrounded by Croque Monsieur, Pistachio Éclair, Roule Strawberry…and was given the opportunity to taste any item I desired. Mouth salivating…I tried to contain myself!
I was given the opportunity to see the kitchen where the magic is made everyday. From observing tarts to macarons being created, I was immediately taken aback. Who knew that every single macaron was strategically placed together by hand and straight into a carton for sale? Not by machine…
After being led downstairs into the chocolate room, my nose was filled with an aroma only one would smell if they were having a tour on the set of “Charlie and the Chocolate Factory.” I was overwhelmed, nervous, yet SO excited to be in the presence of such an acclaimed chef, but Francois immediately calmed my nerves.
Francois showed me all of the chocolates and various sweets they were sending off to Vegas and his other restaurants worldwide, which they do every morning in order to secure a fresh shipment. By the way, did I mention that his bakery operates 24 hours?? The chefs work around the clock in order to make sure their precise hands create perfect pastries and sweets for their customers to taste. Each day.
My favorite part of the afternoon?: Francois trying to fit me into his candy machine…nice try, mister! Mission failed. There is no way this 5’10” madame would fit into such a contraption!
I walked away with new friends, not to mention a full belly, and an entire bag of sweets that will last me for the next week. Whether you stop into Payard’s bakery for breakfast for a warm almond croissant, a salad and sandwich to munch on for lunch, or a sweet macaron to end the work day, you will always feel at home the minute you enter Francois Payard’s place. Solid comfort. No one can resist.
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