Baked fresh,
every morning.
Baked fresh,
every morning.
Breakfast
Lunch
Dinner
Brunch
Voted #1 Brunch on Cape Cod 2024 — Cape Cod Times
Hyannis
Chatham
Osterville
Pizza Lab
Bread Available in Select Grocery Stores
Whole Foods
Trader Joe's
Stop & Shop
No Preservatives · No Artificial Ingredients · Ever
The Bakery
At our bakery, the timeless art of bread making is both revered and respected.
At our bakery, the timeless art of bread making is both revered and respected.
Every day, flour, salt and water are combined with a distinctly European flavour. Some breads take up to 36 hours to produce.
Fermenting, retarding, balancing time, hydration and temperature before each loaf reaches our stone hearth ovens — this is not production. It is craft.
Pain d'Avignon does not rely on preservatives or artificial ingredients. We believe bread is best enjoyed in its most simple and authentic form.
Every day, flour, salt and water are combined with a distinctly European flavour. Some breads take up to 36 hours to produce.
Fermenting, retarding, balancing time, hydration and temperature before each loaf reaches our stone hearth ovens — this is not production. It is craft.
Pain d'Avignon does not rely on preservatives or artificial ingredients. We believe bread is best enjoyed in its most simple and authentic form.
What we make
From the Oven
Every item made by hand, from scratch, daily. No exceptions.
Artisan Breads
Sourdough, country, multigrain, white French — baked on stone hearths daily.
Artisan Breads
Sourdough, country, multigrain, white French — baked on stone hearths daily.
Artisan Breads
Sourdough, country, multigrain, white French — baked on stone hearths daily.
Croissants & Viennoiserie
Butter croissants, pain au chocolat, almond croissants — 72-hour laminated dough.
Croissants & Viennoiserie
Butter croissants, pain au chocolat, almond croissants — 72-hour laminated dough.
Croissants & Viennoiserie
Butter croissants, pain au chocolat, almond croissants — 72-hour laminated dough.
Pastry
Tarts, danishes, kouign-amann, seasonal specials. All made from scratch, daily.
Pastry
Tarts, danishes, kouign-amann, seasonal specials. All made from scratch, daily.
Pastry
Tarts, danishes, kouign-amann, seasonal specials. All made from scratch, daily.
Bagels
Hand-rolled, kettle-boiled, stone-baked. New York quality on Cape Cod.
Bagels
Hand-rolled, kettle-boiled, stone-baked. New York quality on Cape Cod.
Bagels
Hand-rolled, kettle-boiled, stone-baked. New York quality on Cape Cod.
How we bake
The Process
Every loaf follows the same four steps — the same ones bakers have followed for centuries.
Every loaf follows the same four steps — the same ones bakers have followed for centuries.
01
Sourcing
We source wheat from farmers who share our values — small farms, heritage grains, sustainable practices.
01
Sourcing
We source wheat from farmers who share our values — small farms, heritage grains, sustainable practices.
02
Milling & Mixing
Salt, flour, water — and time. We use naturally fermented starters, never commercial yeast.
02
Milling & Mixing
Salt, flour, water — and time. We use naturally fermented starters, never commercial yeast.
03
Fermentation
Up to 36 hours. Cold retardation develops complexity. No shortcuts, no compromises.
03
Fermentation
Up to 36 hours. Cold retardation develops complexity. No shortcuts, no compromises.
04
Stone Hearth Baking
Our stone hearth ovens create the crust and crumb Pain d'Avignon is known for. Every loaf scored by hand.
04
Stone Hearth Baking
Our stone hearth ovens create the crust and crumb Pain d'Avignon is known for. Every loaf scored by hand.
Right now
Seasonal Specials
Right Now
Seasonal specials
Spring Sourdough
Freshly milled local wheat, wild fermented starter, rosemary & sea salt crust
Spring Sourdough
Freshly milled local wheat, wild fermented starter, rosemary & sea salt crust
French Baguette
Traditional French baguette — crisp golden crust, soft open crumb, scored and baked by hand daily.
French Baguette
Traditional French baguette — crisp golden crust, soft open crumb, scored and baked by hand daily.
Kalamata Olive Focaccia
36-hour fermented dough, Kalamata olives, fresh rosemary, Maldon sea salt
Kalamata Olive Focaccia
36-hour fermented dough, Kalamata olives, fresh rosemary, Maldon sea salt
Recognition
Recognition
Edible Cape Cod
Local Hero Award
#1 BRUNCH
Cape Cod Times 2024
Cape Cod Times
Featured 2022
Moon Cape Cod & Islands
Featured 2017
30+ YEARS
Est. Cape Cod 1992
Hyannis
15 Hinckley Rd, MA 02601 Mon–Sun · 7:00 AM – 4:00 PM
Hyannis
15 Hinckley Rd, MA 02601 Mon–Sun · 7:00 AM – 4:00 PM
Chatham
71 Crowell Rd, MA 02633 Mon–Sun · 7:00 AM – 4:00 PM
Chatham
71 Crowell Rd, MA 02633 Mon–Sun · 7:00 AM – 4:00 PM
Osterville
10 Wianno Ave, MA 02655 Mon–Sun · 7:00 AM – 2:00 PM
Osterville
10 Wianno Ave, MA 02655 Mon–Sun · 7:00 AM – 2:00 PM
Join the List
Updates from our cafés, kitchens, and oven doors.
Our Locations
Hyannis
Chatham
Osterville
Pizza Lab
CONTACT
508-771-9771
cafe@paindavignon.com
15 Hinckley Rd, Hyannis MA 02601
Stay in the Know
Updates from our cafés, kitchens & oven doors.
© 2026 Pain d'Avignon. All rights reserved.
Join the List
Updates from our cafés, kitchens, and oven doors.
© 2026 Pain d'Avignon. All rights reserved.
Join the List
Updates from our cafés, kitchens, and oven doors.
Our Locations
Hyannis
Chatham
Osterville
Pizza Lab
Contact
508 771 9771
cafe@paindavignon.com
15 Hinckley Rd, Hyannis MA 02601
Stay in the Know
Updates from our cafés, kitchens & oven doors.
© 2026 Pain d'Avignon. All rights reserved.