ActiveTravels | get up & go!  
 subscribe to ActiveTravels
 Subscribe by RSS By RSS Feed or Email
Follow ActiveTravels on Twitter Like ActiveTravels on Facebook View the ActiveTravels YouTube channel
ActiveTravels - Travel Agents You Can Trust

Friday, May 30, 2014

Hyannis’ Pain D’Avignon Takes French Haute Cuisine to New Heights

Now that the CapeFlyer train is running once again from Boston to Hyannis, there’s no better time to sample the French fare at Pain D’Avignon. The café at the renowned bread bakery lured Massachusetts native Matthew Tropeano back to his roots last summer to serve as executive chef. Tropeano has an impressive resume, including an eight-year tenure at New York’s La Grenouille, where he received a three-star rating from The New York Times. At the helm of Pain D’Avignon, the chef takes full advantage of the bounty of produce and seafood found on the Cape to create his innovative menu.

Of course, it doesn’t hurt that he’s backed by a bread factory that produces 6,000 to 16,000 pounds of product a day depending on the season. Over 200 varieties of bread are made on premises, distributed across New England to restaurants, resorts, and individuals via the increasingly popular Bread of the Month Club. 
Last summer, I sampled the innovative fare and wrote this story for The Boston Globe

Posted by Steve Jermanok on 05/30/14 at 10:00 AM
Food • (0) CommentsPermalink Bookmark and Share

Page 1 of 1 pages



about us
photo of Steve Jermanok
Longtime Boston Globe travel writer, Steve Jermanok, dishes out his favorite travel locales and provides topical travel information that comes across his desk. is an Austin-Lehman Adventure's Top 125 Best Travel Blog Semi-Finalist

Adventure Travel Trade Association