"Friends from grade school, Bane Stamenkovic, Uliks Fehmiu, and Tole Zurovac grew up in the former Yugoslavia and moved to the U.S. just as their country’s government collapsed. In typical resourceful-immigrant fashion, they learned how to bake and started a business: Pain D’Avignon. Today, the main bakery operates out of Brooklyn, and its wholesale operation services hundreds of cafes and restaurants in the tri-state area. Soft ciabattas, crusty baguettes, dense whole-wheat rounds, loaves of rye, and sweet brioche buns are all on offer. Pastry offerings include walnut croissants, not-too-sweet chocolate pistachio snails, sticky cinnamon buns, and a deep chocolate olive oil cake. Pick up a loaf or something sweet at the bakery’s new stall at Essex Street. Their Moxy Hotel, DeKalb Market, and Plaza Food Hall locations are temporarily closed." - Daniela Galarza, Eater Staff
