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Long Island City, NY August 17, 2012 -
From the outside Pain D’avignon is a non-assuming warehouse not unlike many others in the Long Island City (LIC) area. However, as soon as the door opens, even the aroma of the place is special. I was granted a private tour- Bread Galore! After just four months at the new LIC location the process has become smooth. Before LIC, the company was based only in the Hamptons and Cape Cod. From mixing the ingredients to cutting the shapes, the baking has expanded.
Pain D’avignon’s bread factory is open twenty-four hours, so the bread making never stops! Some of the bigger breads have to sit for up to ten hours before going into the oven. This local business employs ~70 people at any given time and on average they bake four times per day.
What sets them apart? They have a unique blend of flour imported solely for Pain D’avignon which makes for a wonderful texture and taste. Of course, it is all hand-made. The dough kneading process is different here and attention to detail is noticeable. The baguettes are bumpy and yeasty, which preserves the flavor in this artisan bread making it so delicious.
So much bread, so little time! Only the finest breads are made at Pain D’avignon, originally founded by bakers from Yugoslavia. Look for their their flaky chocolate croissants, olive baguettes, cranberry pecan buns, rye loaves and delicious foccacia in the neighborhood. They can be found at many fine places including Sparrow (as seen on the food network), Cranky’s Café, Brick Café, Time Café, Café Bar, Sage General Store and LIC Market.
In Manhattan, Pain D’avignon serves top locations such as Fairway, Citarella, Corrado bread, Pastry in Grand Central Market, Garden of Eden, Bread and Tulips, Whole Foods, Waldorf Astoria, St. Regis Hotel, The Plaza Hotel. I’ve even seen it at the Piknik Place in Governor’s Island.
Their slider buns are a top seller which led to a new product - the shiny slider minis, perfect for pairing with a cocktail! Plus, at the end of the day they donate all the extras to CityHarvest, which helps feed the hungry in NY. “The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” - M.F.K. Fischer
Mmm… bread. You should give Pain D’avignon a try.
[NOTE: This article includes photos and video by OurLI NEWS. Its all about making bread dough, breads, rolls, croissants, and brioche.]
OurLIC 'Ear-to-the-Ground' Correspondent: