Better office breakfast with Pain d’Avignon
Good bread is easy to overlook. It’s usually sitting on the side of the plate. Part of the meal, but rarely the thing people remember. Until you have really good bread. The kind with a crackling crust, a soft interior, and enough flavor to stand on its own. That’s the difference Pain d’Avignon has been focused on for more than 30 years. And it’s one of the reasons we were excited to bring them into the FELFEL network.
Meet Pain d’Avignon: Old World baking, still done by hand
Pain d’Avignon started on Cape Cod in 1992 and opened in NYC in 1999, founded by four young bakers who shared a simple belief: bread should be at the center of the dining experience, not an afterthought.
More than three decades later, that philosophy hasn’t changed. Their breads are still made using traditional European techniques. Some doughs ferment for up to 36 hours before they’re baked. Flour, water, salt, time, and attention remain the essential ingredients.
No preservatives. No artificial ingredients. Just bread made the way it has been for generations. It’s a slower process, but you can taste the difference.
Why we partnered with Pain d’Avignon
We’re always looking for food partners who care deeply about what they make. Not just products that taste good, but products with a point of view behind them. Pain d’Avignon stood out immediately.
There’s an incredible level of consistency in what they do. Whether they’re supplying a neighborhood café, a grocery store, or some of the most respected restaurants on the East Coast, the commitment to quality remains the same. That attention to craft aligns closely with how we think about workplace food. Because people notice quality, even in the smallest parts of a meal. Sometimes a great lunch starts with great bread.
More than just baked goods
What makes Pain d’Avignon interesting isn’t simply the quality of the bread. It’s the commitment behind it. In a food industry increasingly built around speed and shortcuts, they’ve spent more than thirty years proving that traditional methods still matter.
That’s something we value. And it’s exactly the kind of food story we’re proud to bring into workplaces across New York.
Try it for yourself
The best way to understand the difference is to taste it. We host tastings across NYC where teams can experience the food, variety, and quality that make FELFEL different.
