Press
Since the company's founding, Pain D'Avignon has received high praise from both the community and from the press. Accolades for their breads & pastries, customer service, and donations to charitable causes pour in from individuals, magazines, and newspapers alike. Below you'll find just a few examples of the many compliments paid to the fantastic people & bread of Pain D'Avignon:
"Dear Team, What a wonderful experience 'word of mouth' can bring. On Tuesday evening this week, we "discovered" Pain d'Avignon. I had carrot/ginger bisque & an eggplant sandwich, both wonderful ! My friend had an eclair which was finished rapidly on the ferry back to Nantucket. While waiting, we consumed more than our share of bread & olive oil. If I were writing a blurb for Zagat, I'd rate you: Food - 30, Decor - 30, Service - 30, Cost - pas cher. I could go on & on about the spiritual significance of bread & the Eucharist, which you mention on your wonderfully designed website. It was a novel experience (a far cry from the paper discs which stick to the roof of your mouth), when a member of a congregation I was in baked bread for us one Sunday. I used to treat myself to Pain Poilaine once in a while, back in the days of the Concorde, delivered to The French General Store on Nantucket. You are a lot more accessible. Bonne Chance in all your ventures & adventures!" -Victoria, via email
 "It is rapidly becoming a destination restaurant for those in the know. The reason is simple... The food is as exquisite as the bread without a flight to Paris." -Cape Codder, October 16, 2009 |
||
|
||
 "The cafe has an industrial-artisan feel, with glossy black wainscoting, trim, and polished concrete flooring, with blown-up black-and-white baking photographs on the walls." -Boston Globe, May 13, 2009 |
||
 "When you see their trucks on the road in the afternoon, chances are they are making a delivery to one of the top restaurants on the Cape." -Edible Cape Cod, Spring 2006 |
||
 "Within a year, Pain D'Avignon moved into the larger building near the airport, and the customer list contiued to expand to include more restaurants, hotels, supermarket chains - even New England's tow famous casinos, Mohegan Sun and Foxwoods. Today, over 70 employees owrk round the clock at Pain D'Avignon, churning out thousands ofloaves, buns, rolls, croissants, and bagels for over 400 customers from the Cape to Boston, on through Providence and into Connecticut. A successful bakery has opened in New York, serving Mahattan." -Cape Cod & Islands Home, Spring 2006 |
||
 "Despite the somewhat industrial surroundings, the owners believe the retail shop will be a success, based on the popularity of a similar eatery at their previous location...
[and] despite the challenge of winning back customers, the owners would not consider skimping on the quality of their own bread to cut costs." -Cape Cod Times, June 2004 |
||
 "'Now try some cranberry and wlnut toat,' Tom [Director of the Henrietta's Table restaurant at the Charles Hotel in Cambridge, MA] insisted. 'It comes in daily from a bakery in Hyannis, Cape Cod.'"-The Sunday Telegraph, March 10, 2002 |
||
 "Pain D'Avignon est tres magnifique...I've been admiring for a while the products of Pain D'Avignon." -The Patriot Ledger, August 2, 2000 |
||
 "Their outlet store on Airport Road sells wonderful breads and specializes in European fine cheeses and pates...with over 300 customers, they cover not only Cape Cod but also deliver their fine products to Providence and Newport, RI, and to Boston." -Cape Cod Magazine, June 2004 |
||
"We try to educate people about what goes well with different kinds of breads and offer them something healthy," said Stamenkovic. "This is not just something to do," Vujosevic said. "This is something our mothers and grandmothers did and we wanted to bring that to people here because many have never had this kind of good food." -Cape Cod Times, June 23, 2005 |
||
|
||
 "The bakery's cranberry pecan bread is lushly studded with tart dried cranberries and more chopped nuts than should be feasible in a single loaf. Its baguette is perfectly textured, with a toothsome crust. Even the bagels — made in the Jewish-traditional style — have real flavor and a satisfying chewiness." -Saveur Magazine, February 2006 |
||
 "Why does the bread you eat in restaurants always taste better?...In the case of New England restaurants buying their bread from Hyannis-based bakery Pain D'Avignon, the bread is better. And extremely fresh." -Primetime Cape Cod, July 2004 |
||
| "We love your bread - Cape Cod is lucky to have such a great bakery..." -Marcia, via email | ||
| "Your support of the Housing Assitance Corporation's Project Prevention is greatly appreciated... and helped support the prevention of homelessnes on Cape Cod. We truly appreciate your kindness and generousity." -Deane Ross, Correspondence Secretary, West Barnstable Civic Association | ||
| "Had your bread the other day. It is the best bread I have had in years. Could you give me a list of stores...where I could purchase some? Thanks!" -Vic, via email | ||
| "Thank you so much for your contribution towards the International Dinner. The bread and croissants were outstanding! Because of your donation the dinner was a huge success! Since Thursday, we have heard many wonderful things about the food, and have received many compliments which you deserve. We are very grateful for your donation, and can't thank you enough!" -Casey (and many others), via letter | ||
 "On behalf of the entire staff here at Reggio, we would like to extend our sincere thanks to you for your generous support of this year's Super Hunger Brunch...Every dollar raised went directly to The Greater Boston Food Bank & The Greater Table Foundation. It is the kindness and generosity or people like you and companies like Pain D'Avignon that made this all possible." -Bob Burton, Head Chef, Reggio Italian Ristorante |
||
"Its owners...were all smiles as they celebrated their 13th year in business last week and finished a massive remodeling project that added a restaurant and expanded their bakery storefront."