Slideshow: We Try Some of Pain D'Avignon's Breads of the Month

Chocolate and Hazelnut Heart-Shaped Bread (February)
Chocolate and Hazelnut Heart-Shaped Bread (February)
Hearts and chocolate for valentine's day, get it? Lots of rich chocolate chips, which almost, but not quite, overwhelm scattered chunks of hazelnut, make this a definite dessert bread. The heavy chocolate and crisp crust reminded us of a chocolate-chip bagel, but with a more open, slightly sour crumb.
Multigrain Light Pull-apart Rolls (April)
Multigrain Light Pull-apart Rolls (April)
The hearty whole-wheat-and-grain pull-apart rolls brought to mind the chunky wheat breads of our childhood while sesame seeds on top were nicely toasted for a burst of flavor.
Rosemary Focaccia Buns (May)
Rosemary Focaccia Buns (May)
They look like kaiser rolls, but ripping one opens reveals an airy, open hole structure, glossy with extra-virgin olive oil and mildly scented with rosemary. The crust is thin and crackly. If you've ever thought that putting a burger on focaccia sounds like a good idea, these buns would be the ideal candidate to test the theory.
Raisin-Pecan Pull-apart Rolls (November)
Raisin-Pecan Pull-apart Rolls (November)
These rolls are sweet and heavy. Like your aunt's fruitcake, they're real rib-stickers. And as with the heart-shaped chocolate and hazelnut loaf, the sweet ingredients sometimes overwhelm the nuts. But there were plenty of fruit-and-grain fanatics in the office for whom these could become a staple.