Pain D'Avignon

Lamb Jam

2011-02-03T19:24:00.003-05:00

We are once again competing at Boston Lamb Jam! Last year we won first place in the lamb shoulder category and this year we are going for a win in the lamb leg category and a best in show win!!!!! Tickets are going fast so buy quickly.

Sunday, February 20, 2011 3pm - 6pm at The Charles Hotel

[ BUY TICKETS: $50 ]

The American Lamb Board and BostonChefs.com bring the American Lamb Jam back to Boston on Sunday, February 20th. This year, 17 of Boston’s top chefs come together to celebrate American Lamb by creating succulent and savory selections paired with beer from 8 Boston breweries and hand-picked wines from Paso Robles and Washington State. The chefs will be competing for a Best in Show top prize of a trip to NYC to compete in Lamb Jam NYC Cook-off against Lamb Jam winners from Seattle, DC, and San Francisco. And for the most serious fans of lamb, there will be lamb butchery demos and a meet and great with local lamb farmers.

Tickets are $50 and include tastes of 17 lamb dishes, beer from 8 breweries and wine from CA & WA. A portion of ticket proceeds goes to support Lovin' Spoonfuls, a local charitable organization that facilitates the recovery and distribution of perishable and unserved foods that would otherwise be thrown away and wasted.

Lobster Beignets Recipe

2011-01-13T17:46:00.001-05:00

Lobster Beignets

Yield: 4-5 servings

2 c All Purpose Flour

1 heaping tsp. baking soda

Buttermilk

7 oz lobster meat, roughly chopped

1 ear of corn on the cob, grilled

2 scallions, thinly sliced

Salt and pepper to taste

Method of Preparation:

Whisk together the flour and baking soda
Add buttermilk until you reach a thick pancake batter consistency
Fold in lobster meat, corn, and scallions
Season the batter with salt and pepper
Fry for 5-6 minutes, making sure to turn the beignets over halfway through
Sprinkle with Salt and pepper while still warm
Enjoy!

Destination Cape Cod - 7 - Pain D'Avignon

2010-12-08T15:10:00.000-05:00

Pain D'Avignon - A Different Kind of Restaurant

2010-12-08T14:29:00.000-05:00

New Year's Eve Menu

2010-12-07T01:17:00.002-05:00

Pain D’Avignon

Boulangerie & Cafe

Five-Course Menu

$75 per person

(tax and gratuity not included)

Amuse-Bouche

Appetizer

Braised Short Rib- Bone Marrow Custard & Caramelized Root Vegetables

Sugar Pumpkin Soup- Nantucket Bay Scallops, Brussels Sprouts & White Truffle Oil

Roasted Vegetable Salad- Carrots, Cipollini Onions, Rutabaga, Frisee, Poached Egg & Cabernet Vinaigrette

House-Cured Salmon “Cannelloni”- Goat Cheese, Salmon Roe, Petite Herb Salad & Sherry Vinaigrette

Entrée

Butter-Poached Lobster- Salsify, Potato Pancake and Paddlefish Caviar

Slow-Roasted Filet Mignon “Rossini”- Pommes Anna, Cauliflower, Foie Gras,

Black Truffle & Madeira Sauce

Pan-Roasted Venison Loin- Butternut Squash Risotto & Broccoli Rabe

Prosciutto-Wrapped Monkfish- Pommes Robuchon, Wild Arugula, Roasted Tomatoes, Onion Rings and Malt Vinaigrette

Desserts

Triple Chocolate Soufflé Tart- Port Cherry Sauce

Walnut Strudel-Braised Apples, Golden Raisins, Cranberry Compote

and Brown Sugar-Spiked Chantilly Cream

Fraises de Bois Linzer Tart- Lavender Honey Sabayon

Mignardises

(a homemade sweet treat!)

And a champagne toast

SEATING AT 6:30P.M. OR 9:00 P.M.

LIVE ENTERTAINMENT

Vote for Chef Toby T. Hill for the Local Hero Award

2010-11-20T15:12:00.001-05:00

Local Hero Awards

Edible Communities 2011 Reader's Choice

LOCAL HERO AWARDS

Join us in celebrating the Heroes of our local food communities! Simply click on a publication below to vote for "Best Of" nominations in the following categories:

Farm/Farmer
Chef/Restaurant
Food Artisan
Beverage Artisan
Non-profit Organization

• VOTING DEADLINE IS DECEMBER 3, 2010 •

This year's winners will be announced in January 2011 at the Edible Communities annual publisher's dinner in Santa Barbara, CA and then will be announced to the local community in our spring 2011 issues.

Follow the link to: www.ediblecommunities.com/content/local-heroes/local-hero-awards.htm

Thanksgiving To Go Menu

2010-11-07T18:28:00.007-05:00

Complete Thanksgiving Dinner:
Serves 8-12 people, $299.00____

Includes:

Pain D’Avignon’s Designer Tote Bag
Locally Raised Free Range Turkey (Avg. 14 lbs.), Fully Cooked
12 Cranberry-Pecan Rolls
House-made Giblet Gravy
Choice of Soup: Pumpkin Bisque ___ or Cream of Mushroom Soup ___
Choice of 3 Sides: Butternut Squash Puree ___, Cranberry-Vanilla Compote ___, Mashed Potatoes ___, Cranberry-Pecan Stuffing ___, Herbed Brioche Stuffing ___, Caramelized Brussels Sprouts ___, Sweet Potato Puree ___
Choice of House-made Pie: Apple ___, Pumpkin ___, Cranberry-Apple ___ or Pecan ___

----------------------------------------------------------------------------------

A la Carte Thanksgiving Prices:

Locally Raised Free Range Turkey (Avg. 14 lbs.), Fully Cooked $199.00 each___
Pumpkin Bisque $11.99 quart___
Cream of Mushroom Soup $11.99 quart___
House-made Giblet Gravy $8.99 quart___
Butternut Squash Puree $8.99 quart___
Cranberry-Vanilla Compote $8.99 quart___
Mashed Potatoes $8.99 quart___
Cranberry-Pecan Stuffing $8.99 quart___
Herbed Brioche Stuffing $8.99 quart___
Caramelized Brussels Sprouts $8.99 quart___
Sweet Potato Puree $8.99 quart___
House-made Pie (Apple, Pumpkin, Cranberry-Apple, Pecan) $16.00 ea.___

**All orders must be placed and paid for before 12:00 noon on Monday November 22, 2010**

Please total your order below:

Food Subtotal:

Tax (6.25%):

Total:

Pick up time: 8:00a.m.____________ 11:00a.m._____________

Chef Toby T. Hill's Onion Soup Gratinee

2010-10-27T23:20:00.005-04:00

Chef Hill’s Onion Soup Gratinee

Serves 5-6

4 ea. Spanish Onions (Sliced thin)

2 oz. Extra Virgin Olive Oil

Sachet (Wrapped in Cheesecloth and tied with twine):

2 ea. Bay Leaves

10 ea. Thyme Sprigs

3 qt. Chicken Stock (Substitute low sodium broth)

1 pt. Dry Sherry

To Taste Kosher Salt & Pepper

To Taste Croutons

To Taste Gruyere (sliced)

To Taste Provolone (sliced)

Method of preparation:

Place a large saucepan on high heat.
After a minute, add the olive oil, onions, sachet and a pinch of salt and pepper and stir.
Cover with a lid and turn down heat to medium.
Stir every couple of minutes until onions are soft, brown and starting to stick to the pan.
Add the sherry and reduce until liquid evaporates.
Add the stock and bring to a simmer.
Simmer for ten minutes and adjust seasoning with salt and pepper.
Remove sachet.
Place oven on broil or preheat oven to 500 degrees.
Place soup in oven proof serving dishes, top with croutons and cover soup and croutons with a slice or two of each of the cheeses, with the provolone on top. We use two slices of gruyere on the bottom hanging over the edges and two slices of provolone on top hanging over the other two edges. This makes the cheese run down the sides of the dish and crisp to the sides. Eating crispy cheese from the sides of the dish is truly the best part of Onion Soup Gratinee!
Place in the oven and cook until the cheese has browned and crisped to the sides.
Remove and rest for 5 minutes
Enjoy!!!!

Las Ventas: Shockingly good Spanish sandwiches in the South End - On The Cheap - Boston Phoenix

2010-08-26T12:45:00.002-04:00

Las Ventas: Shockingly good Spanish sandwiches in the South End - On The Cheap - Boston Phoenix.

Kudos to Las Ventas! Enjoy Pain D'Avignon breads at this South End eatery!!

New Menu for Spring 2010

2010-05-25T09:23:00.003-04:00

Chef Toby has crafted a new dinner menu for Spring 2010. It's filled with classic favorites and unique interpretations of French cuisine. If you haven't tried dinner with us yet, now is the time! Serving from 6 to 11 p.m. every Wednesday through Sunday night through the Spring!

HORS D’OEUVRES

Huitres- Oysters on the half shell with mignonette, cocktail sauce and lemons
Wellfleet Oysters 2.75 ea.
Island Creek Oysters 2.75 ea.

Spicy Grilled Shrimp- Cape Cod Organic Farm’s asparagus, spicy tomato jam
& cilantro 14

La Salade Locale- Local lettuce, lemon zest, olive oil, thyme & crispy shallots 8

Assiette de Charcuterie- Buffalo mozzarella, Laquercia prosciutto, wild boar saucisson, housemade ricotta, marinated mushrooms & griddled cheese bread 14

Salade Verte- Great hill blue cheese, asparagus, red wine onions & bacon with sherry vinaigrette 9

Huitres Frites a la Po Boy- Fried oyster sliders with spicy aioli & brioche roll 13

Moules au Vin Blanc- Local mussels in riesling, marcona almonds & griddled baguette 9

Escargots Poches- Escargots poached in curry butter with
red onion, tomatoes & grilled bread 11

Pommes Frites- Housemade fries with spicy-cognac and garlic aiolis 7

Kebabs Maison- Bulgarian feta, tomatoes, cucumbers, tatziki, fried chick peas & grilled flatbread 14 small/ 26 large

Tartare de Boeuf- Chopped sirloin with spicy-cognac aioli, crispy shallots,
caperberries & grilled bread 13

Fromages Fondue Gratinee- Chourico, red wine-braised onions
& griddled ficelle 10

ENTREES

Gnocchi a la Ricotta- Peas, pea tendrils, morel mushrooms & bacon 9 small/18 large

Magret de Canard Croustillant- Crispy duck breast with raddichio, watercress, rosemary polenta, crispy farm egg and sherry vinaigrette 28

Saumon Grille- Kalamata olive couscous & spring ratatouille 28

Coquilles de le Mer- Pommes Robuchon, grilled scallions, baby carrots and soy vinaigrette 27

Demi Poulet Roti aux Herbes- Herb-roasted half chicken with mashed potatoes and garlicky broccoli rabe 24

Veau Schnitzel- Potato & asparagus salad and a whole grain mustard vinaigrette 27

Halibut Grille- Pan-roasted fingerling potatoes & mustard greens 29

Steak Frites- Grilled hangar steak with housemade fries, watercress and blue cheese butter 24

PATISSERIES

Crème Brulee a la Gousse de Vanile 7

Mousse au Chocolat et aux Noisettes- Chocolate-hazelnut mousse fresh whipped cream 8

Salade de Fraises du Printemps- Fresh strawberries with lemon zest, basil, honey, chopped biscotti and vanilla bean ice cream 7

Crepes Du Jour 8

Plateau de Fromage- marcona almonds, jams and crackers 5 per cheese

Tartes Du Jour 8

Le Brownie a la mode 7

Pudding de Brioche au Sucre – Fresh whipped cream 8

Celebrate Cinco de Mayo with Chef Hill & Cape Cod Beer

2010-04-29T16:19:00.001-04:00

Our acclaimed Chef Hill has teamed with local favorite Cape Cod Beer to bring you an incredible Cinco de Mayo beer dinner featuring new brews and incredible food. This one will fill up fast, call for reservations now - 508.778.8588!

The evening starts off with a special treats from both Todd Marcus and Chef Hill!!!

May 5 - 6:30 p.m.

First Course
Chilled Scallop & Shrimp Salad with Fennel, Oven-Dried Tomatoes
& Cape Cod Organic Farm Asparagus
Accompanied by Cape Cod Summer

Second Course
Fried Calamari with Pickled Jalapenos, Shaved Poblano Peppers & Scallion
Accompanied by Cape Cod IPA

Third Course
Our Lamb Jam Winning Lamb Burger with Crispy Onions, Brie, Cape Cod Red Mustard served on our Brioche Slider Roll with Mutton Fries
Accompanied by Cape Cod Red

Fourth Course
Cheese Strudel with Raisins and Currants
Accompanied by Old Man Winter

Pain D'Avignon kicks-off spring with Rose Wine Dinner

2010-04-08T01:56:00.003-04:00

Pain D'Avignon is excited to announce our spring Wednesdays with Chef Toby Hill series that will feature Cisco Brewers, Cape Cod Beer, Chimay and will begin with a Spring Rose Wine Dinner on Wednesday, April 14 at 6:30 p.m.

This spring-themed dinner is not to be missed, and will feature delicious roses from various winemakers along with an incredible menu comprised of locally grown and inspired dishes.

As always, dinner will include a full bakery tour, pairings and four-courses for just $50 per person. Call 508.778.8588 to make your reservations today! Space is limited!

~Spring Rose Wine Dinner, April 14 at 6:30 p.m.~

First Course
Grilled Squid with Wild Arugula, Crispy Fennel, Chickpea Puree & Tomato Vinaigrette
Accompanied by Les Doumaniers by Domaines Ott, Cotes Du Provence Rose 2008

Second Course
Tuna Tartare with Avocado, Jalapeno, Candied Peanuts & Cilantro
Accompanied by Sauvion Rose D’Anjou, Loire Valley 2008

Third Course
Crispy Codfish Pinwheel with Marcona Almonds, Pea Tendrils, Pea & Almond Risotto
Accompanied by Domaine Houchart, Cotes du Provence 2008

Fourth Course
Spring Strawberry Salad with lemon zest, basil, honey, chopped biscotti
& vanilla bean ice cream
Accompanied by Nicolas Feuillatte Brut Rose NV

The "Royale with Cheese" caused quite a buzz at the 1st annual LambJam at the Charles Hotel

2010-03-08T12:08:00.006-05:00

The Royale with Cheese, created by our Executive Chef Toby Hill rocked the 1st annual LambJam at The Charles Hotel yesterday. It took first place in his cut division. The patty consisted of half cured lamb shoulder confit and half lean ground lamb shoulder,topped with a triple creme brie, Toby's special sauce (a spicy brown mustard made with Mayflower Brewing Co. Porter), crispy onion strings all on our buttery brioche bun. Mutton Fries were served alongside (shoestring potatoes cooked in lamb fat) the burger served in a classic take out box.

Congratulations Chef Hill and staff!! Job well done!!

Valentine's Dinner at Pain D'Avignon

2010-02-09T10:41:00.010-05:00

Join us this weekend for a special six-course Valentine's dinner, available Friday, Saturday and Sunday night. For reservations call 508.778.8588. The six-course dinner is $70 per person and includes a split of Marquis de la Tour French sparkling wine. Our regular dinner menu will also be available.

Un
Citrus Cured-Salmon- Dill-Scented Crème Fraiche & Kelley’s Katch Paddlefish Caviar

Deux
Curried-Coconut Lobster Soup- Peanuts & Grilled Baguette

Trois
Pan-Seared Scallop- Wilted Romaine, Pig Candy, Tomato Fondue & Brioche Croutons

Quatre
Prosciutto-Wrapped Vermont Quail- Cranberry-Pecan Stuffing, Collard Greens & Hollandaise Glaze

Cinq
Macerated Berries & Sabayon Gratin

Six
Assorted jellies & truffles

Love our bread and want to know where to buy it? Current retail outlets...

2010-01-21T15:27:00.005-05:00

Bean and Cod
140 Main St.
Falmouth, MA 02540
508.548.8840

Cronig’s Market
UpIsland
508.693.2234
and
Vineyard Haven
Martha’s Vineyard, MA
508.693.4457
www.cronigsmarket.com

Tony’s Market
119 Dukes County Ave.
Oak Bluffs, MA
508.693.4799

Foodie’s Market
46 Depot St.
Duxbury, MA 02332
781.934.5544

Foodie’s Urban Market
1421 Washington St.
Boston, MA02118
617.266.9911
www.foodies-market.com

Golden Goose Market
179 Commercial St.
Boston, MA 02109
617.367.8134

Max Ultimate Food
101 Hampden St.
Boston, MA 02119
617.541.3629
www.maxultimatefood.com

The Market at Pinehills
6 Purchase St.
Plymouth, MA 02360
508.209.0000
www.themarketpinehills.com
Sagarino’s
106 South St.
Boston, MA 02111
617.357.8855

Shaw’s Markets
Cedarville
2260 State Rd.
Plymouth, MA 02360
508.833.2975
And

9 West Rd.
Orleans, MA 02653
508.240.1021
And

625 West Main St.
Hyannis, MA 02601
508.775.3421
And

1070 Iyannough Rd.
Hyannis, MA 02601
508.775.7611
www.shaws.com

Formaggio Kitchen
244 Huron Ave.
Cambridge, MA 02138
617.354.4750

Formaggio Kitchen
268 Shawmut Ave.
Boston, MA 02118
617.350.6996
www.formaggiokitchen.com

Harvest Co-op
581 Mass Ave
Cambridge, MA 02139
617.661.1580

Harvest Co-op
57 South St.
Jamaica Plain, MA 02130
617.524.1667
www.harvestcoop.com

Pemberton Farms
2225 Mass Ave.
Cambridge, MA 02140
www.pembertonfarms.com

Lower Falls Wine Co.
2366 Washington St.
Newton Lower Falls, MA 02462
617.332.3000
www.lowerfallswine.com

Village Market
71 Front St.
Scituate, MA 02066
781.545.4896

Bo-tes Imports and Marketplace
714 Main St.
Norwell, MA 02061
781.659.9888

Wilson Farms
10 Pleasant St..
Lexington, MA 02421
781.862.3900
www.wilsonfarm.com

Chatham Fish & Lobster
1291 Main St.
Chatham, MA 02633
508.945.1178
www.chathamfishandlobster.com

Dennisport Natural Market
640 Rte. 28
Dennisport, MA 02639
508.945.4139
www.capecodnaturalmarkets.com

Sandy’s Fine Food Emporium
15 Post Rd.
Westerly, RI 02891
401.596.2004
www.sandysfinefoods.com

Cotuit Fresh Market
737 Main St.
Cotuit, MA 02635
508.428.6936
www.cotuitfreshmarket.com

Gallery Gourmet
598 Rte. 6A
E. Sandwich, MA 02557
508.888.3633
www.gallerygourmetcapecod.com

Wimpy’s Seafood Market
752 Main St.
Osterville, MA 02655
508.428.3474
www.wimpysseafoodcafe.com

Annye’s Whole Foods
14 Amelia Dr.
Nantucket, MA 02554
508.228.4554
www.annyes.com

Belmont Marketplace
600 Kingstown Rd.
Wakefield, RI 02879
401.783.4656
www.belmontmarket.com

Eastside Marketplace
165 Pitman St.
Providence, RI 02906
401.831.7771
www.eastsidemarket.com

Clements’ Marketplace
2575 East Main Rd.
Portsmouth, RI 02871
401.683.0180
www.clementsmarket.com

Le Petit Gourmet
26 Bellevue Ave.
Newport, RI 02840
401.851.7965

Alderbrook Farm
1213 Russell’s Mills Rd.
Dartmouth, MA 02748
774.264.0755

Cecily’s
6 Bridge St.
So. Dartmouth, MA 02748
508.542.0371

Lee’s Super Market
796 Main Rd.
Westport, MA 02790
508.636.3348
www.leesmarket.com

Leo’s Cheese and Wine Cellar
313 Wareham Rd.
Marion, MA 02738
508.500.4884
www.leoscellar.com

Phoenix Fruit
14 Cove Rd.
Orleans, MA
508.255.5306

Roche Bros. Supermarkets
605 Plain St.
Rte. 139
Marshfield, MA 02050
781.837.9955
And
South Cape Village
11 Donnas Ln.
Mashpee, MA 02649
508.477.5558
www.rochebros.com

Lambert’s Rainbow Fruit
1000 West Main St.
Centerville, MA 02632
508.778.4066

www.wholefoodsmarket.com
The following Whole Food's Market locations:
Symphony
15 Westland Ave.
Boston, MA 02115
617.375.1010

15 Washington St.
Brighton, MA 02146
61.738.8187

115 Prospect St.
Cambridge, MA 02139
617.49.20070

Charles River Plaza
181 Cambridge St.
Boston, MA 02114
617.723.0004

300 Legacy Place
Dedham, MA 02026
781.329.7100

Fresh Pond Circle
200 Alewife Brook Parkway
Cambridge, MA02138
617.491.0040

2151 Mystic Valley Parkway
Medford, MA 02155
781.395.4998

916 Walnut St.
Newton, MA 02161
617.969.1141

340 River St.
Cambridge, MA 02139
617.876.6990

575 Worcester Rd.
Framingham, MA 01701
508.628.9525

317 Boston Post Rd.
Wayland, MA 01778
508.358.7700

400 Cambridge Rd.
Woburn, MA 01801
781.376.9600

255 Hartford Ave.
Bellingham, MA
508.966.3331

94 Derby St.
Hingham, MA
781.741.8050

131 Sockanossett Crossing
Cranston, RI
401.942.7600

261 Waterman St.
Providence, RI 02906
401.272.1690

601 No. Main St.
Providence, RI 02904
401.621.5990

Pain D'Avignon featuring Alex Gambal wines 1/20/10

2010-01-18T14:38:00.006-05:00

There are still openings for our January 20, 2010 Wednesday with Chef Toby dinner featuring the wines of Alex Gambal.
Call the Cafe at 508.778.8588 or email Cafe@paindavignon.com for reservations.

First Course

Spicy Nantucket Bay Scallop Bruschetta

Gambal Bourgoune Chardonnay 2007

Second Course

Prosciutto-Wrapped Monkfish with Pommes Robuchon, wild mushrooms and

cipollini onions in a burgundy sauce

Gambal Bourgoune Pinot Noir 2007

Third Course

Boneless Beef Short Rib “Pot au Feu”

Gambal Savigny Le Beaune 2007

Fourth Course

Milk Chocolate Crème Brulee

Le Clos de Pauill Banuyls

Winter 2010 Wednesday with Chef Toby Hill series

2010-01-12T09:46:00.003-05:00

This winter, Pain D'Avignon Café-Boulangerie is pleased to introduce our "Wednesdays With Chef Toby Hill" Series. These events will allow diners to explore decadent French cuisine while sampling featured beer and wine from local and international breweries and vineyards.

Each dinner will feature a unique four-course menu prepared by Executive Chef Toby T. Hill, with dishes specifically crafted to highlight the week's featured wines or beer. Diners will also enjoy our selection of artisan breads throughout the service.

Every Wednesday night experience will include an extensive tour of our 16,000 square-foot bakery, where 30,000 pounds of authentic, European-style bread is handcrafted each week.

Our "Wednesdays With Chef Toby Hill" Series will begin on January 20, with a four-course menu featuring Alex Gambal wines. (www.alexgambal.com)

"Wednesdays With Chef Toby Hill

" January 20^th Menu~6:30 to 11 p.m.

Featuring: Alex Gambal Wines

First Course

Spicy Nantucket Bay Scallop Bruschetta

Second Course

Proscuitto-Wrapped Monkfish with Pommes Robuchon, wild mushrooms and

cipollini onions in a burgundy sauce

Third Course

Boneless Beef Short Rib "Pot au Feu"

Fourth Course

Milk Chocolate Crème Brulee

Dinners are $50.00 per person, plus tax and gratuity, and include wine & beer pairings and bakery tour. The "Wednesdays With Chef Toby Hill" Series will be offered January 20 and 27, and February 3, 10 and 24, beginning at 6:30 p.m.

For reservations or more information about

"Wednesdays With Chef Toby Hill,"

call 508.778.8588

email café@paindavignon.

New Year's Eve Dinner

2009-12-24T02:30:00.002-05:00

Please join us at our Cafe for a New Year's Eve five-course dinner prepared by our chef Toby Hill. Call the Cafe number for reservations either for the 6:30 pm seating, if you have plans afterwords, or for the 9:30 pm seating with live band, champagne aperitif and midnight toast.

Menu:

Pain%20D%27Avignon%20New%20Year%27s%20Eve%20Menu.doc

open for dinner

2009-11-25T12:15:00.002-05:00

we are proud to announce that, with the help of our chef toby hill, we have opened our cafe doors to our valued customers to enjoy dinner at our cafe. our bistro has an hour during closing time, from 5 till 6 p.m., when we transform it from a casual cafe lunch place to a french restaurant with a delightful french menu, candles, dimmed lights, live music and servers. our customers have also enjoyed our outdoor patio throughout summer and even now, as we have blankets and heaters waiting for them. you can check out our menus here on the web site and you can view all the updates re our cafe through facebook. bon appetit.

2008-07-10T22:30:00.002-04:00

With much anticipation we are proud to announce that we have opened our bakery cafe at our new location. As always, in our retail, we have our handmade artisan breads, home made croissants and cookies, as well as an amazing selection of imported cheeses, pates, cured meats and retail gourmet food items, but we are also inviting you to come and enjoy your breakfast, lunch or early dinner with our panini sandwiches, salads, soups and handmade deserts at our beautifully designed European style cafe with indoor and outdoor seating. You can also just enjoy a cup of best coffee in town or a fresh squeezed juice and take a break from your day. We will be open Monday through Friday from 6:30 am till 8:00 pm, on Saturdays from 8:00 am till 6:00 pm and on Sundays from 9:00 am till 3:00 pm. We look forward to serving you again.

2008-04-30T18:49:00.002-04:00

Dear bread lovers,

the first loafs of Pain D'Avignon bread have come out of our new ovens and and we are happy to say that the bread never looked better. We have spent a couple of weeks baking and making sure that we are ready to come back on the market with a product of the highest quality.

We hope that our bread will be back in all our old locations and in some new ones as well.

Our retail, that is now located on 15 Hinckley Rd in Hyannis, will be opening in June. We hope to see you there.

We appreciate all the support we got during this difficult time and we thank everyone for their help and devotion.

REOPENING SOON

2008-04-13T21:22:00.002-04:00

After a very long winter and tremendous efforts from all our employees, family, friends and contractors, our new location, at 15 Hinckley, is ready to start production. We will be mixing and trying out our new ovens for a couple of weeks before we start our bread deliveries.
This procedure has taken longer than we could have ever predicted, but we are very happy and excited about our new beginning. The bakery is looking better than ever and we can't wait to start baking.
We will have some new policies, so that we can serve you better and have a product of the highest quality.
Regretfully, our retail store will not be open for at least another month or two.
We will call all our wholesale customers ahead of time to let them know the exact date and we will post more updates on our website.
We are looking forward to serving you again and we hope you will continue enjoying the bread we all love.

Pain D'Avignon Rising

2008-01-08T23:03:00.000-05:00

Dear Friends and Customers,

It has been exactly 2 months since the devastating fire. The doors of our bakery have been closed since, but all of us have been working more than ever in order to reopen them and rebuild the bakery that has been a second home to more than 50 people that have been baking and delivering bread every day.
We have been delivering bread to a hand full of customers from our sister bakery in New York. Our bakers have worked through holidays, away from their families and are still there baking until our bakery on Cape Cod is ready for them to come back.

We want to take this opportunity to thank all our employees, the town of Hyannis, all of you who called and offered help, customers that have been sending e-mails and have been calling with their support and assurance that they will start ordering as soon as we are ready to deliver and our Cape Cod customers that have been coming to Amandine to get our bread.

This has been, and still is, the most difficult time that all of us have been going through. Our location at 192 Airport Rd has been damaged to such extent, that we were forced to look for a new location. As Cape Cod is home to us and to our employees, we were determined to stay here and finally we have started to organize our bakery at 15 Hinckley Rd in Hyannis across from the Airport. We still have a lot of work to do before our fist loaf comes out of the oven but we are doing everything possible to start baking hopefully by mid February or sooner.

Please check our web site for more updates.

Some Very Bad News

2007-11-20T14:34:00.001-05:00

To our valued customers and friends,

We have some very bad news. This past Wednesday, Nov. 7th, we had a mechanical fire in one our ovens which spread very quickly, and unfortunately our baking facility burned to the ground.

We were able to continue baking from our sister bakery in New York, but regretfully we had to make a very difficult decision to stop nearly all deliveries in order to devote all our time and energy in rebuilding and getting back on our feet as soon as possible.

We want to thank our bakers, packers and drivers for their devotion. Some of them are still working around the clock in order to supply everyone with bread. We were able to make our deliveries the morning after the fire because we know that our customers depended on us. This is thanks to remarkable efforts from our employees that without hesitation left our site and their families just a couple of hours after the incident, to get to the New York bakery. Our office staff has been working from homes talking to customers, taking orders and at the same time handling all other matters we are faced with after this devastating incident. We want to thank them and everyone else who helped and offered support, including our friends in New York.

This will be the first time in over 15 years that we will not make our rounds. Some of our customers have been with us since we opened in 1992 and some have joined us in the years to follow and we value their support and hope we'll continue our relationship in the shortest possible time.

Our dear Cape Cod customers will be able to buy our bread from our temporary location at "Amandine" located at 14 West Main Street on the West End Rotary in Hyannis.

Feel free to email or call us with your questions. In the meantime we'll post regular updates to our website. We thank you for your patience and understanding during this time.

- Pain D'Avignon