François Payard is a third generation French pastry chef. He first started in the family business before moving to Paris, where he worked in different three Michelin star restaurant kitchens.
In 1990, he moved to New York to work in some of the city’s leading restaurants, including Le Bernardin and Restaurant Daniel, before opening his first bistro in 1997. Today, the François Payard name comprises three casual bakeries and a high-end patisserie in Manhattan, as well as an exclusive bistro at Caesar’s Palace in Las Vegas and seven outlets across Japan and Korea.
We interviewed François Payard at one of his NYC bakeries, where he explained his vision and shows how he targets different audiences across his different locations.
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Taste has become the number one criterion for many consumers when buying bread, patisserie and chocolate. Where in 2015 consumers still said freshness was the most important reason, the...
Taste is a very important factor for consumers when they decide to buy bread, patisserie and chocolate. It’s even more important than freshness, which was most important in 2015. This...