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Francois Payard Bakery

French Restaurant
1293 Third Avenue, New York, NY 10021 1293 Third Avenue, New York Directions
+12127175252

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19 Tips
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Report | 2 years ago
They have a great variety of macarons, very delicious, good quality. I would totally recommend.
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Report | 2 years ago
The people working at Francois Payard were very friendly and redeeming my Groupon was a breeze. The macarons, 2 each of 6 different flavors, were delicious. Everything in the bakery looked good, will have to return to try the other goodies!
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Report | 2 years ago
Macaroons were very fresh and nicely packaged. I just wish that they didn't select the flavors for you. Some flavors were great but there was one we really disliked.
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Report | 3 years ago
FRIENDLY STAFF, NICE MACARON.
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Report | 3 years ago
very high quality French bakery. It was really good and I will be happy to recommend them and will be ordering from them again
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Report | 3 years ago
Good deal with geoupon
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Report | 3 years ago
Be prepared to be tempted by their pastry selection. The macaroons are as good as the ones I had from Paris and personally I think even better. They have a little area in back if you want to have coffee and one if their delightful confections. Not cheap but worth every penny .
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Report | 3 years ago
Yummy macarons in a nice box.
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Report | 3 years ago
Service is wonderful. and the macaroons are delicious ! the louve cake is amazing
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Report | 3 years ago
Delicious !! Wroth the money :) will definitely go back for their desserts
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From Our Editors

Payard’s journey began almost 50 years ago in Nice, France, where he was born into a warm, flour-dusted family of pastry artists. He spent his childhood peeking over grandpa’s shoulder at the renowned family pastry shop, Au Nid des Friandises, on the Riviera. These early experiences shaped him fundamentally, and as a young man, François took his talent to Paris to serve as pastry chef in Michelin-rated La Tour d’Argent and Lucas Carton. But like the Statue of Liberty, François was inevitably New York bound, and made his way to the Big Apple in 1990. He started his first pastry chef role at Le Bernardin, which was awarded four stars by the New York Times. He also first opened the restaurant Payard Patisserie & Bistro in 1997, opening his own bakery in 2010.

Today, François’s menu focuses on the classics: pain au chocolate, éclairs, and tarts, such as the seasonal Papa Payard. He also handcrafts signature cakes, from milk-chocolate espresso to flan, and savory sandwiches, quiches, and salads.

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Francois Payard Bakery

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