Quest for Excellence
At Pain D'Avignon, we want to share with you our passion for bread of unique quality and taste.
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 a symbol of love, bread shared with one’s host as a pledge of friendship and loyalty. In some countries guests are still greeted at the doorway with a piece of bread and salt as a symbol of respect.
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 its nutritious values. Each day, with mutual effort from all the employees, fresh bread is baked and delivered to customers with highest standards of service and integrity. We value the old techniques and recipes and have not changed our way of baking since we opened in 1992. We think that everyone should have the experience of walking to the end of their street each morning for a fresh loaf of good bread.
Pain D'Avignon respects and follows the old art of making bread. We believe that fine bread should be enjoyed in its most authentic and original manner. We have committed ourselves to taking every step necessary in order to reach the highest quality of bread. Our doughs develop their flavor and texture with a natural process of fermentation and retarding. Our process of making our breads is slow and it takes patience as we give the bread time to rise naturally. Modern machines have always served as a helper to maintain the quality and not the quantity of our production. Even though we have mixers that mix the dough, which helps maintain the air and moisture in the dough, we still cut and shape every loaf by hand. Most of our breads are kept in rough-woven pieces of natural linen to hold the shape and the moisture of the loaf while the dough is retarding. We use all natural ingredients that have not been chemically treated. Every rosemary branch is hand peeled from fresh branches before it is put on our foccacia bread, every onion is hand peeled and sliced before it is put on our onion pugliese breads, our croissants are made with all natural butter and our cranberry pecan and raisin pecan breads would not have their flavor if we did not use whole pecans and the highest quality large, soft, and moist dried cranberries and raisins. This is one more way that we can ensure our quality and our commitment to you is to continue this quest for excellence.