For years, New Yorkers have enjoyed Pain D’Avignon’s breads and pastries at the city’s finest restaurants, hotels and retail stores.
Pain D’Avignon uses the highest quality ingredients (e.g., organic sugar, wildflower honey, sea salt, Greek olive oil) in its breads, which are based on labor-intensive traditional European recipes. For instance, the dough is cut and shaped by hand, and most of the breads, including even individual rolls, are made en couche in rough-woven pieces of natural linen that help maintain their shape and moisture while slowly fermenting, as prolonged fermentation creates a more complex flavor.
This bakery requires that orders be placed 48 hours prior to requested delivery.