Pain D'Avignon News

Our Press

Foodies of New England – Making Pains

Pain D’Avignon represents the culinary baking heritage and pastry traditions of Old World France, now brought to the lower Cape...

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WSJ

The Wall Street Journal – Holiday Gift Guide

Pain D’Avignon’s ‘Bread of the Month Club’ is number one in the WSJ’s 50 food-themed holiday...

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Flavor & the Menu – From Flour to Flame

Pain D’Avignon mixes old-world techniques with new-world originality, combining classic ingredients from its adjacent European...

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Boston Herald – Making Summer Last

Pain D’Avignon’s new executive chef Matthew Tropeano uses local ingredients to create a European dining...

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The Boston Globe

Boston Globe – Heavenly Bread, Star Chef

The cafe at the renowned Pain D’Avignon in Hyannis, Mass. recently lured Matthew Tropeano back to serve as executive...

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The National Culinary Review – On the rise

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...

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Cape Cod View – Simply Delicious

Pain D’Avignon’s executive chef Matthew Tropeano uses “high-quality ingredients comparable to New York” to create refined Mediterranean-influenced...

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Fork it over, Boston – Escape to the Cape: Pain D’Avignon

A delicious French meal, accompanied by bread, that is just right: soft and springy on the inside, crunchy and full...

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Restaurant Hospitality – Best Sandwiches in America

Pain D’Avignon’s crispy eggplant wins best vegetarian...

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The Boston Globe

The Boston Globe – Cape Cod all to yourself

At lunchtime relax at chunky wooden-tables, and sink your teeth in to excellent salads and sandwiches. In the evening, enjoy...

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