François Payard is a third generation French Pastry Chef
Born in Nice on July 16th, 1966, François Payard is a third generation French Pastry Chef. He cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop on the Riviera, Au Nid des Friandises. François grew up surrounded by the delicious classic French pastry in the tradition carried on by his parents and grandparents for over fifty years.
Born in Nice on July 16th, 1966, François Payard is a third generation French Pastry Chef. He cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop on the Riviera, Au Nid des Friandises. François grew up surrounded by the delicious classic French pastry in the tradition carried on by his parents and grandparents for over fifty years.
FPB is Chef Payard's casual and rustic French bakery brand. FPB was one of the first of several collaborative projects between François Payard and restaurateur Marlon Abela of Marlon Abela Restaurant Corporation (MARC). At FPB, guests can enjoy a variety of sweet and savory selections in an inviting, casual setting.
FPB was the first of many collaborative projects from Francois Payard and restaurateur Marlon Abela of Marlon Abela Restaurant Corporation (MARC). The MARC portfolio also includes several other restaurants in both the U.S. and London,
I lucked up on this bakery while waiting on some friends to meet me in the area. I just hopped in to get a small pastry to hold me over until lunch. I had the Pain au Chocolat (which is a croissant with chocolate within). It was delicious. It was obvious it was fresh with the delicate flaky layers.
While the majority of their items were gone, they did have a good assortment of macarons (individual, gift boxes) and a few cakes so I opted for their Pomme Pomme, a wonderfully lime green apple shaped sweet. As with any Payard item, it was mild and very fresh. I had to get up then purchase the Yuzu Tart.
$ $ $ $ Price Range $5 - $30
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