Wine Spectator’s “A Perfect Match” traces Pain D’Avignon Executive Chef Matthew Tropeano’s path to Cape Cod and shares his recipe for Braised Short Ribs with Sage-Scented Beef Jus, paired with a Delas Crozes-Hermitage Les Launes 2011 Syrah.
Wine Spectator, October 2014
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Accomplished executive chef Matthew Tropeano shares his culinary journey from up-and-coming New Yorker to Cape Cod’s most exciting new chef at Pain D’Avignon boulangerie and bistro in Hyannis.
National Culinary Review, June 2014
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Better Homes and Gardens features Pain D’Avignon bakery & bistro owner Vojin Vujosevic and his family’s tips for summer outdoor entertaining, complete with ideas for al fresco backyard dining and decorating from their Cape Cod home.
Better Homes and Gardens, June 2014
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Pain D’Avignon’s Bread of the Month program receives the #1 spot in The Wall Street Journal’s “The Off Duty 50” 2013 holiday gift guide, described as a delicious way to celebrate holidays throughout the year.
The New York Times, December 1, 2013
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Hyannis, Mass. restaurant Pain D’Avignon’s recent addition of star chef Matthew Tropeano lands the bakery and bistro a spot in The Boston Sunday Globe’s Food Finds column, highlighting stand-out items from the innovative French menu.
The Boston Sunday Globe, August 16, 2013
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The innovative house-made bread programs at Island Creek Oyster Bar, American Seasons and Pain D’Avignon are spotlighted in a feature on interesting approaches to bread service in The National Culinary Review.
The National Culinary Review, July/August 2013
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Pain D’Avignon’s Bread of the Month Club is featured in the nationally syndicated Mikey Rox’s Ultimate Guide to Gay Gift Giving.
DAVID ATLANTA, December 5, 2012
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Pain D’Avignon’s Bread of the Month Club is featured in the magazine’s holiday gift guide photo spread.
T: The New York Times Style Magazine, December 3, 2012
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This prominently featured write-up in the front of book “Itinerary” section positions Pain D’Avignon as a renowned Cape destination and the seasonally-inspired Bread of the Month program as an ideal hostess gift or treat for food lovers. In addition to essential info and detailed descriptions of several month’s offerings, a full-page photo leads the section and an additional photo of the bread accompanies the write-up.
American Way, November 2012
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This extensive feature explores Pain D’Avignon’s 20 year tenure in Hyannis – the evolution of space, concept, and team, and its enduring success as Cape Cod’s slice of Europe.
CAPE COD VIEW, May 2012
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