Pain d’Avignon was founded in 1992, in Cape Cod, Massachusetts. The timing proved fortuitous; just as the bakery opened shop, ... broader awareness and an appreciation for quality artisan bread were blossoming. That bakery and the work done there contributed to the nascent American artisan bread renaissance. After many years of baking and perfecting the breads in Hyannis, it was time to bring the breads and artisan philosophy to The Big Apple. In 2000, we opened Pain d’Avignon NYC. Together, we have spent innumerable hours around a baker’s bench, variously mixing, shaping and baking. All the while, we’ve focused on recreating the rich, hearty breads of our childhoods and the Old World. Using the same tried and true techniques of yesteryear, and eschewing modern preservatives and dough conditioners, we’ve developed a core group of breads that have found their place on the tables of the finest restaurants and hotels in NYC. read more