Pain D’Avignon was founded in 1992, in Cape Cod Massachusetts just as a broader awareness and appreciation for quality artisan bread was blossoming on the East Coast.
Our goal was to recreate the Old World Traditions, using baking techniques and recipes barely changed in centuries. The founding principle: fine breads deserve to be the center of the dining experience, not a mere afterthought.
At our bakery, the timeless art of bread making is both revered and respected. Every day, flour, salt and water are combined, like the bakers themselves, with a distinct European flavor and every day, with mutual effort, fresh bread is baked and delivered to customers with highest standards of service and integrity.
Pain D’Avignon does not rely on preservatives or artificial ingredients, but on high quality. We believe that bread is best enjoyed in its most simple and authentic form.
This typifies the bakers dedication to Old World Values – dedication that has been recognized, amongst others, by The Boston Globe, Wall Street Journal, New York Times, Boston Magazine, Wine Spectator, Cape Cod Life, Saveur Magazine, Edible Cape Cod and Cape Cod Times and rewarded with loyalty from the finest restaurants, hotels, markets and private homes in Massachusetts, Rhode Island and Connecticut.