Quest for Excellence in Baking

Bread and it’s important role in daily life goes back as far as 20,000 years. It was and still is a central element in religious ceremonies, festive occasions, in customs pertinent to hospitality and conviviality: bread as a symbol of the body of Christ, bread eaten by bride and groom as symbol of love, bread shared with one’s host as a pledge of friendship and loyalty…

Bread is something we all take for granted but, at the same time, we should not forget the importance of it. It is the one ingredient to our meal that is always present.  It is usually the first thing we taste in our homes or in a restaurant and it should be a flavor we enjoy and will not forget. Having this in mind we, at Pain D’Avignon, try our best every day to make a product you will love and appreciate and, at the same time, benefit from it’s nutritional values.

One of the most important elements of our baking process is the time which we take to complete it. Depending on the dough, some breads take up to 36 hours to produce.

Fermenting, retarding and balancing time, hydration and temperature before each loaf reaches our stone hearth ovens, is not only a trade, but art of creating flavors, textures and finest quality breads.

To quote Louis Bromfield: “Bread is the king of the table and everything else is merely the court that surrounds the king.”