The Pain d'Avignon Baking Book: A War, an Unlikely Bakery, and a Master Class in Bread

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Product Details

Price
$40.00  $37.20
Publisher
Avery Publishing Group
Publish Date
Pages
352
Dimensions
8.9 X 10.1 X 1.0 inches | 3.4 pounds
Language
English
Type
Hardcover
EAN/UPC
9780525536116

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About the Author

Uliks Fehmiu is an actor, producer, and self-taught baker. He cofounded the Pain D'Avignon bakery with his friends Branislav Stamenkovic, Vojin Vujosevic, and Igor Ivanovic in 1992. Pain D'Avignon has been featured in The Boston Globe, The Wall Street Journal, The New York Times, New York magazine, Boston magazine, Crain's Business, Wine Spectator, Cape Cod Life, Saveur, Eater, Edible Cape Cod, and Cape Cod Times, among others.

Reviews

"I always knew that Pain D'Avignon makes some of the most beautiful, interesting, and delicious breads in the Northeast, but I did not know the incredible and compelling history behind the bakery. This book tells the story of the group of friends, immigrants fleeing war in their native country, who built Pain D'Avignon through hard work; resilience; and a commitment to one another, to their employees, and to making good bread. Along the way, they developed recipes that celebrate the art of artisanal sourdough baking and pastry, and are both modern and timeless. The inspiring journey is further evidence that baking and bread are universal languages."
--Claire Saffitz, New York Times bestselling author of Dessert Person

"As a bread baker I have long admired Pain d Avignon and now I understand why. Their journeys to becoming bakers has roots in this city and this country. It's a most intimate and honest account of chance adaptation and becoming. It's a great story. They offer the keenest insights into the art and science behind baking and share recipes and stories with profound understanding of the craft.
--Jim Lahey, founder of Sullivan Street Bakery and author of My Bread

Pain d'Avignon has been creating stunning breads and baked goods since 1992, and I was fortunate to be one of Pain D'Avignon's first restaurant customers in Manhattan. Truly, their daily production is the work of real artisans who found their calling out of happenstance and necessity, which unfolds in this beautiful story they share. Page by page, you can feel clearly how their bread sings with purpose and love. Reading this lovely book will teach you how three humble ingredients--flour, water, and salt--can transform into something so spectacular. Pain d' Avignon bread is a gift to us all who toil in the kitchen.
--Geoffrey Zakarian, chef and restaurateur

"The 10 years before I had my own bakery, the boys at Pain D'Avignon were my go to in NYC for making the closest rendition of the European bread we craved. I look forward to trying some of their recipes beyond bread."
--Andrew Carmellini, chef and author of Urban Italian

"Here we have an intimate story of bread in America. Hard work, passion, dedication, perseverance and most of all the unfailing spirit of immigrants supporting one another to thrive against all odds and make excellent bread together in the land of the free. This book will inspire anyone and gives away the secret recipes of one of this country's most beloved bakeries."
--Zachary Golper, chef, author, and co-owner of Bien Cuit

Pain D'Avignon has always embodied the power of how bread brings and keeps us together, and this book brings that power right into your kitchen. This book has a recipe for bakers of all skill and interest levels, and tells the beautiful journey of how hard work, strong character and a love for life can create something magical, and delicious.
--Greg Baxtrom, chef and owner of Olmsted and Maison Yaki