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Archive for the 'Francois Payard Bakery (FPB)' Category

Former Executive Pastry Chef at Daniel, Dominique Ansel is set to open his Bakery in Soho

Flo Fab is reporting that Dominique Ansel, former Executive Pastry Chef at Daniel, is set to open Dominique Ansel Bakery next Wednesday on 189 Spring Street [NY Times].

Superb Seasonal Sorbets from James Distefano at Rouge Tomate

Of course this means Soho will now be jam packed with bakeries.  Including Balthazar Bakery at 80 Spring St., Birdbath Bakery at 160 Prince St., Ivy Bakery at 138 West Houston (opened in September), Francois Payard Bakery at 116 West Houston St. and Grandaisy bakery on 73 Sullivan St.  Of course, with the exception of Payard, Ansel’s bakery is the only one likely carry unique specialty items that New Yorkers and foodie tourists crave.  Look for a report coming soon. (more…)

Bisous Ciao had the NYC macaron crown for almost 2 years

I updated this post because I received a very comprehensive comment from a reader about NYC macarons.

Reader “Elle”: (more…)

New York Food and Wine Festival - Sweet Event sponsored by Godiva

New York Food and Wine Festival - Sweet Event on September 29th, sponsored by Godiva

I can’t believe how many Dessert Buzz favorites are attending the “Sweet” event at the New York Food and Wine Festival (Tonight!).  It will be a truly awesome event this for any attendee, so grab your tickets asap since this event will sell out. EVENT IS SOLD OUT! Pastry chefs attending the event who have been featured on DessertBuzz  include  Francois Payard (interview) of Francois Chocolate Bar, Gustav Tzoc (interview) of Abe and Arthur’s, Andrea Jarosh of Donatella, Michelle Park of Kyotofu, Karen DeMasco of Locanda Verde, Catrine Oscarson of Mas, Ludovic Augendre and Florian Bellange of Mad Mac, Johnny Iuzzini of Jean Georges, Alison Kave of First Prize Pies and Ron Ben-Israel Cakes,  Details below.

Don't miss Andrea Jarosh's desserts at the New York food and wine sweet event - sponsored by Godiva

Andrea Jarosh's Sfogliatella dessert from Donatella

Karen DeMasco Mini Rhubarb Pie

Mad-Mac's Macarons


New York foodies and macarons: A match made in almond flour

Posted by Niko on September 20th, 2011

Bisous Ciao had the NYC macaron crown for almost 2 years

Why is it so important for New Yorkers to know what other people think is “the best”?   With the opening of Laduree in New York City there has been a considerable amount of macaron hype, most of it around how superior their macarons are to everything else. Last week I finally got to try about eight of them (thank you Doctore) and I can safely say they are the best this city has to offer right now.  They feature perfect buttercream, super-soft almond flour cookie shell and insanely strong flavors–despite flying 3600 miles from Paris every day!   (more…)

Pain D'Avignon pain au chocolat

On Saturday while traveling to the Hester Street Market to try multiple desserts for my adoring fan(s) of DessertBuzz, I decided I needed some additional calories to make it the three-plus blocks from Delancy Street to Hester.   So I stopped in the Essex Street Market and hit the Pain D’Avignon retail store. (more…)

Mad-Mac’s Macarons

Sunday, March 20th is Macaron day! Many bakeries in New York will be participating by offering free macarons. To receive a free macaron just tell the shop you are there for Macaron Day NYC.  Visit for a complete list of participants and more information. Go here for coverage of last year’s event.  Participants as of March 17:


The only opera I like: Francois Payard Bakery opera cake

Posted by Niko on December 7th, 2010

Francois Payard Opera Cake

There are really only one or two bakeries in the city where the pastries in a refrigerated case can match a plated restaurant dessert.  Payard is one of them.  Around the holidays when friends come to NYC from out of town and ask me where to get a “really special” dessert the first thing I ask is whether they are willing to let me  base a restaurant choice on that criteria.  If they don’t have that level of dessert commitment, well, I ridicule them.  Then, I pity them.  And finally, I send them to one of the Payard  locations to score a Verrine, George V or Louvre.

The Payard George V Pastry

On Sunday I was on East Houston St., which to me is “in the neighborhood” of Francpis Payard Bakery” which is on West Houston near Sullivan St.   I noticed in the case they now had smaller-than-normal opera cakes for $4.00.  With spongecake, coffee buttercream, dark chocolate slabs, and a smooth dark chocolate layer on top, it was the perfect thing to warm up with on a blustery and cold day.

Francois Payard Raisin scone

Recommended: opera cake

I agree with the recommendations of Kathy at Serious Eats NY who says to save room for the sweets when visiting FPB.

Go here for the Dessertbuzz interview with Francois Payard.

Francois Payard Bakery is located at 116 West Houston Street near Sullivan.  Payard also has a location in the Plaza Hotel set up just for the holidays.