July 18, 2019
Francois Payard has been elevating pastries in New York City for years. The third-generation pastry chef has previously been named “Pastry Chef of the Year” by Bon Appetit and “Pastry Chef of the Year” by the James Beard Foundation, among many other accolades.
Payard has expanded on that reputation by opening a bakery on the Brooklyn waterfront. Ebb & Flow is serving items such as layer cakes, savory and sweet pastries, sandwiches, salads, and egg and cheese croissants. The bakery is part of a larger dining concept coming to the ONE°15 Brooklyn Marina. Payard will also serve as that concept’s culinary director.