In 1992, thrown together on Cape Cod by political circumstances none of them could have predicted, four young Yugoslavs founded Pain D’Avignon. Their goal was to recreate the Old World Traditions using baking techniques and recipes barely changed in centuries. Their founding principle: fine breads deserve to be at the center of the dining experience, not a mere afterthought. At their Hyannis bakery, the timeless art of bread making is both revered and respected. Everyday salt, flour and filtered water are combined – like the bakers themselves – with a distinctly European flavor. Pain D’Avignon does not rely on preservatives or artificial ingredients and believes that bread is best when enjoyed in its most simple and authentic form. This typifies the bakers’ dedication to Old World Values – dedication that has been recognized by The Boston Globe, Boston Magazine, Saveur Magazine, Chronical HD, Edible Cape Cod and Cape Cod Times and rewarded with loyalty from the finest restaurants, hotels, markets, and private homes in Massachusetts, Rhode Island and Connecticut.
