Payard has been doling out these little rectangles for three summers now, but from the looks of it they've gotten a makeover for summer 2013: instead of blocky layers of their housemade ice cream and sorbet, they're now swirled together to give the ice cream sandwich a prettier, marbled effect.
'francois payard patisserie' on Serious Eats
The third-generation pastry chef points out the differences between bakeries and patisseries, poles on the rustic-refinement sweets spectrum. What does he enjoy doing more? "It's not about what I prefer. It's about what the neighborhood needs."
Here are some fun chocolate bunnies and eggs from New York bakeries and chocolatiers that we'd love to find in our Easter baskets.