François Payard has been elevating pastries in New York City for years. The third-generation pastry chef has previously been named “Pastry Chef of the Year” by Bon Appetit and “Pastry Chef of the Year” by the James Beard Foundation, among many other accolades.
Payard has expanded on that reputation by opening a bakery on the Brooklyn waterfront. Ebb & Flow is serving items such as layer cakes, savory and sweet pastries, sandwiches, salads, and egg and cheese croissants. The bakery is part of a larger dining concept coming to the One°15 Brooklyn Marina. Payard will also serve as that concept’s culinary director.
After honing his skills in classic pastry by his family’s side in Nice, France, François Payard moved to Paris where he learned the artistry and refinement of transforming traditional desserts into exquisite plated presentations. His dedication and passion earned him positions in several of France’s finest kitchens.
His desire to travel and discover new sights, smells, and flavors brought him to New York in 1990. Here, he was eager to experiment with new ideas, flavors, and techniques that he felt would be welcomed in the capital of cosmopolitan tastes.
Since that time, François Payard has continued his family legacy of hand-crafting traditional and class French pastries.