The Bakery

Pain d'Avignon is known for serving some of the best tables and food establishments in New York City, including Michelin star restaurants and hotels.

With European roots, the breads are characterized for their high quality ingredients, natural slow fermentation, and traditional baking. The results are beautiful natural loaves with an open crumb and caramelized crust.

The pastries, including croissants, pain au chocolate, kouign amann, and other specials, are prepared following French methods, requiring 2 days of dough preparation. This is appreciated in the sophisticated layering on the viennoiseries.

 

Due to the current environment we are offering their baked goods for delivery for the first time ever.

 

More:

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