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Francois Payard is a third-generation pastry chef, who, after honing his cooking skills in the finest pastry kitchens in France and his family’s kitchen, moved to New York. Branches of Payard have opened at Caesars Palace in Las Vegas, Japan, and Korea.
In November 2009, the Francois Chocolate Bar opened in New York City. Described as “a chocolate jewelry shop,” this shop was devoted to Chef Payard’s chocolate creations. In September 2010, Francois opened FPB, a casual bakery on West Houston Street in downtown New York City. The second location of FPB opened in Battery Park City in October 2012 and a third location opened in May 2012 at Columbus Circle.
Francois opened his first FP Patisserie at the Plaza Hotel in the Todd English Food Hall in the spring of 2012. He then opened his flagship store on New York's Upper East Side at 1293 3rd Avenue. It is a patisserie, bar and a salon de the, which highlights the great delights from the original Payard.
Not just a chef, Francois is also the author of the popular cookbooks Bite Size: Elegant Recipes for Entertaining, Simply Sensational Desserts, Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone, and Payard Desserts. His newest book, Payard Cookies released in November 2015.
Wed. Nov 1 4pm-7pm
Fri. Oct 20 12pm-9pm
Sun. Nov 5 5pm-10pm
Sat. Oct 28 6pm-9:30pm (VIP & FHB/MC Preferred 5pm-9:30pm)