Pain D’Avignon represents the culinary baking heritage and pastry traditions of Old World France, now brought to the lower Cape...
Read more January 1, 2014
Pain D’Avignon’s ‘Bread of the Month Club’ is number one in the WSJ’s 50 food-themed holiday...
Read more December 1, 2013
Pain D’Avignon mixes old-world techniques with new-world originality, combining classic ingredients from its adjacent European...
Read more November 1, 2013
Pain D’Avignon’s new executive chef Matthew Tropeano uses local ingredients to create a European dining...
Read more August 22, 2013
The cafe at the renowned Pain D’Avignon in Hyannis, Mass. recently lured Matthew Tropeano back to serve as executive...
Read more August 18, 2013
Baking bread in-house us a labor-intensive, time-and-space-consuming task that most restaurant operators do not attempt to take on. However, those...
Read more July 1, 2013
Pain D’Avignon’s executive chef Matthew Tropeano uses “high-quality ingredients comparable to New York” to create refined Mediterranean-influenced...
Read more July 1, 2013
A delicious French meal, accompanied by bread, that is just right: soft and springy on the inside, crunchy and full...
Read more June 7, 2013
Pain D’Avignon’s crispy eggplant wins best vegetarian...
Read more June 1, 2013
At lunchtime relax at chunky wooden-tables, and sink your teeth in to excellent salads and sandwiches. In the evening, enjoy...
Read more February 17, 2013