3 x concepts that preserve and radiate freshness
If it’s fresh, it’s good. For many consumers, a product’s freshness defines its quality. They use all their senses to determine how fresh a product is. Does it smell, look...
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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.
