How it began
In 1992, four young Yugoslavs — thrown together on Cape Cod — founded Pain d'Avignon with a single Old World belief.
Their goal was to recreate Old World traditions using baking techniques and recipes barely changed in centuries. Their founding principle: fine breads deserve to be at the centre of the dining experience, not a mere afterthought.
At their Hyannis 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.
Pain d'Avignon does not rely on preservatives or artificial ingredients. They believe that bread is best enjoyed in its most simple and authentic form — made the way it always has been.
The journey
Thirty Years Rising
What we believe
The Founding Principles
01
Bread at the centre
Fine bread deserves to be the heart of the dining experience — not an afterthought. Every loaf we bake carries that conviction.
02
Time is the ingredient
Some of our breads take 36 hours to produce. Fermenting, retarding, balancing hydration — this is not production, it is craft.
03
Nothing artificial
Salt, flour, water. No preservatives, no shortcuts, no compromise. The Old World way is the only way worth doing.
Recognition
As Seen In
CAPE COD TIMES
“Pain d'Avignon wins 46% of all votes for best brunch on Cape Cod.”
2024
CAPE COD TIMES
“Learning to make traditional sourdough set Pain d'Avignon a place at the table of top-notch baking.”
2022
MOON CAPE COD & ISLANDS
“One of the Cape's finest French dining spots — if you squint, you might think you're in Paris rather than Cape Cod.”
2017
CAPE COD TIMES
“More than 60 million loaves have been baked there since 1992.”
2022
