New York Post – François Payard bakes a ‘Froot Loops’ cake for the age of social media

July 19, 2019

Pastry chef François Payard, known for the fine French desserts he once created for KarVer and his own eponymous patisserie, has baked up something he calls an “interpretation” on American fare.

Ebb & Flow, his new waterfront cafe near the One°15 Brooklyn Marina — where Payard also serves as culinary director — opened last week with grab-and-go sandwiches, salads, baked goods and by-the-slice cakes, including one eye-catching creation.

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