Slideshow: Behind the Scenes: Pain D'Avignon Bakery in Cape Cod

The Mixing Room
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.
Multigrain Dough
Multigrain Dough
A portion of multigrain dough awaits shaping, while Cleberson Lemos, head baker at Pain D'Avignon, works nearby.
Dividing the Dough
Dividing the Dough
Dough portions coming out of a dough divider to be shaped.
Roll On
Roll On
Multigrain loaves get a coating of rolled oats before proofing.
Proofing Room
Proofing Room
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
Scoring
Scoring baguettes before they get loaded into the oven.
Room with a View
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.
Cooling Off
Cooling Off
Baguettes cooling on a rack.
Bagging Room
Bagging Room
Quartered loaves of Pain D'Avignon's pain de campagne (5 pounds each when whole) waiting to be bagged up.
The Lamination Room
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
Croissants Proofing
Croissants proofing on a rack.
Pain au Chocolat
Pain au Chocolat
Café
Café
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.
Mario Mariani
Mario Mariani
Pain D'Avignon general manager Mario Mariani posing with a loaf of the bakery's signature pain de campagne.