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, 2014Pain D’Avignon’s ‘Bread of the Month Club’ is number one in the WSJ’s 50 food-themed holiday...
Read more December 1, 2013Pain D’Avignon mixes old-world techniques with new-world originality, combining classic ingredients from its adjacent European...
Read more November 1, 2013Pain D’Avignon’s new executive chef Matthew Tropeano uses local ingredients to create a European dining...
Read more August 22, 2013The cafe at the renowned Pain D’Avignon in Hyannis, Mass. recently lured Matthew Tropeano back to serve as executive...
Read more August 18, 2013Baking 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, 2013Pain D’Avignon’s executive chef Matthew Tropeano uses “high-quality ingredients comparable to New York” to create refined Mediterranean-influenced...
Read more July 1, 2013A delicious French meal, accompanied by bread, that is just right: soft and springy on the inside, crunchy and full...
Read more June 7, 2013Pain D’Avignon’s crispy eggplant wins best vegetarian...
Read more June 1, 2013At 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