The Mixing Room
There's a Pain D'Avignon baker mixing dough in an industrial-size mixer. The piping to his right delivers some of the 12 tons of flour used each week directly to the mixer bowl.
A portion of multigrain dough awaits shaping, while Cleberson Lemos, head baker at Pain D'Avignon, works nearby.
Dividing the Dough
Dough portions coming out of a dough divider to be shaped.
Baguettes proofing en couche, in flour-coated linen cloths, to support and protect them while they ferment.
Multigrain loaves get a coating of rolled oats before proofing.
Pain D'Avignon retards nearly all of its shaped loaves in a giant, high-humidity proofing room. The long, cool ferment lets the bread develop maximum flavor before baking.
Scoring baguettes before they get loaded into the oven.
Into the Oven
A baker removing baguettes from one of Pain D'Avignon's four Bongard deck ovens.
Room with a View
Pain D'Avignon has a restaurant attached to the bakery so the lucky diners seated in the back can watch the bakers while they work.
Baguettes cooling on a rack.
Quartered loaves of Pain D'Avignon's pain de campagne (5 pounds each when whole) waiting to be bagged up.
Pain D'Avignon co-founder Vojin Vujosevic explaining the philosophy behind his company's approach to bread baking.
The Lamination Room
In addition to loaf breads, Pain D'Avignon produces a wide variety of pastries and laminated breads. Here, executive pastry chef Else Rhodes demonstrates how to shape a croissant.
Croissants proofing on a rack.
Pain au Chocolat
In addition to the restaurant, Pain D'Avignon has a retail space and café adjoining the bakery, where nearly all of its breads and pastries are available.
Pain D'Avignon general manager Mario Mariani posing with a loaf of the bakery's signature pain de campagne.