History
In 1992, thrown together on Cape Cod by political circumstances none of them could have predicted, 4 young ex-Yugoslavs, that grew up together, and a French Canadian founded Pain D’Avignon. Their goal, then as now, was to recreate the Old World Traditions using baking techniques and recipes barely changed in centuries. After living in Europe and then moving to New York they moved to the Cape where they missed the local bakeries that bake fresh crusty bread daily and where every loaf was handmade from start to finish.
They spent winter months living together and baking bread, at the same time learning themselves what it takes to make breads of highest quality.
On June 8th 1992 Pain D’Avignon made their first deliveries. None of them could have predicted what kind of an impact this would have. In some hotels in Boston their deliveries were welcomed with an applause from the kitchen staff and chefs. They were overwhelmed with the demand and spent 22 hour days baking, packing and delivering the breads themselves having just a couple of hours left for sleep. Every invoice and bag was handwritten and the breads were delivered in two old Volkswagen Golfs where all the seats were removed. In the little retail store they opened, customers used to leave money on the counter and take the bread themselves when everyone was too busy working in the production.
A lot has changed over the years since then. Pain D’Avignon has expanded and moved from the first small bakery on Main Street in Hyannis to a larger building on 192 Airport Rd. Two of the founding partners have left the company and opened their own businesses. It has grown from 5 employees to a corporation with different departments for production, packing, distribution and office personnel. From a small distribution on the Cape and Boston area Pain D'Avignon is now delivering their breads in vans and trucks throughout the Northeast. The little retail store is now one of the best known locations on the Cape where you can not only buy bread but find a selection of fine croissants, cheeses, pates and imported cured meats. One thing has not and will not change in this bakery and that is the quality and the way they make their bread.
Each day at Pain D'Avignon salt, flour and water are combined with no preservatives or artificial ingredients and each loaf is hand made and baked to perfection twice a day.
This typifies the bakers’ dedication to the old values, dedication that has been rewarded with recognition by the Boston Globe, Saveur Magazine, Cape Cod Times, Cape Cod and Island Home, Edible Cape Cod and with a loyal following among the finest restaurants, hotels and private homes on Cape Cod, greater Boston area and even Connecticut and Rhode Island.
Pain D’Avignon is looking forward to what the future holds, hoping to continue their relationship with all the people that have supported them throughout the years and to remain a part of the community they love.