Filed under: Dining
Pastry Chef François Payard and Marlon Abela of Marlon Abela Restaurant Corporation have announced the opening of François Payard Bakery, a new casual eatery on West Houston Street in downtown New York City. The bakery will have seating for 20 and will serve both sweet and savory selections from Chef Payard's signature pastries, baked goods and chocolates, to a wide array of breads, sandwiches and salads for dining in or to-go options. Tempting treats include freshly baked croissants, pain au chocolat, beignets, sugar brioche and four different rolled cakes (Le Gateau Roulé) which include lemon cake with fresh raspberry pepin and dusted coconut; Valrhona chocolate mousse wtih chocolate sponge and chocolate lady finger meringues; devil's food cake (made with tofu) with thin layers of chocolate; and coconut cake. Traditional French pâtisserie selections include chocolate and vanilla éclairs, seasonal fruit tarts, and the "Tart Papa Payard" with puff pastry, crystallized sugar, pear, apple and dried fruit. Payard's signature selection of seasonal macarons will also be available, including a variety of deliciously whimsical macarons Americain which are inspired by classic American cookies and desserts. The space will have large windowed kitchens to watch the chefs in action. François Payard Bakery is the first of several collaborative projects from Chef Payard and MARC, whose portfolio also includes the A Voce restaurants in New York City. Opening is planned for the end of summer/early fall.