Our History | Eric Bedoucha
As Executive Pastry Chef and co-owner of Financier Patisserie, Eric Bedoucha has made this charming pastry shop and cafe in the Financial District a favorite destination for breakfast, lunch and dessert. Financier received a food rating of 28 in Zagat's Marketplace Guide, and its popularity led to the opening of several new locations.
Chef Bedoucha has created a simple and elegant menu of classic French pastries, His large repertoire includes classic French pastries such as Opera and St. Honore, as well as modern interpretations such as "Cassis-White Chocolate Mousse Cake" and "Adrienne", a pistachio and chocolate composition. He has a distinctive eye for color and the pastries on display in the shop look just as beautiful all together as they do individually.
Raised in Paris, Bedoucha was born in French Algeria, where he spent the first two years of his life. Growing up, Bedoucha was accustomed to traditional Algerian fare which included couscous, as well as pastries filled with almonds, dates, pine nuts, and scented with rose and orange blossoms. At the age of fourteen, Bedoucha discovered his passion for pastry as an apprentice for a bakery in Paris under the tutelage of his first mentor, J.P. Weiss. It was Weiss who encouraged Bedoucha to enter his first competition at the age of seventeen. He continued to compete throughout his career, winning many awards.
At the celebrated Dalloyau in Paris, Chef Pascal Niau taught him organization, the pursuit of perfection and the handling of volume. Later, his career path took him to the United States, where he worked with Gray Kunz at the
Maxim's, La Grenouille and Lutece before heading to Bayard's in November, 2000 to join the Poulakakos family of restaurants. In 2002, the owners of Bayard's offered him a partnership with the opening of Financier Patisserie.