On The Rise: 30 Years and Pain D’Avignon is Still Piping Hot!

Photo by Larry Egan
Demi-baguettes cool as a baker readies another batch for the oven.
Photo by Larry Egan
Even with growing demand, Pain D’Avignon still manages to produce their breads mostly by hand. Mixing large quantities of dough and rolling out the demi-baguettes is better left to the machines.
Photo by Larry Egan
Below: Baker Ian Mackie removes loaves of sourdough from the oven. Cuts are made on the tops of the loaves to ensure proper identification throughout the production process.
Photo by Larry Egan
The different types of bread Pain D’Avignon produces number far more than a baker’s dozen.
Photo by Larry Egan
Founder and Principal Vojin Vujosevic (l) and Chief Operating Officer Mario Mariani (r) at Pain D’Avignon’s stunning Red Bar.
Photo by Larry Egan
Dinner and a show – Pain D’Avignon’s bistro features tables that give diners a glimpse of the bakery’s production facility.
Photo by Larry Egan
Loaves of Pain D’Avignon’s most popular bread, cranberry pecan, are about to go into the oven.