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ou’d probably never expect to find a slice of France wedged between the Barnstable airport and a mall, but that’s where Pain D’Avignon discreetly bakes up European-style artisan breads with crackling crusts and tender centers from stone-ground whole-wheat flour, sea salt, wildflower honey, and Greek olive oil “en couche,” meaning in rough-woven pieces of linen to maintain their shape, flavor, and moisture. Choices include cranberry pecan and chocolate hazelnut bread, focaccia, baguettes, ficelles, 23 varieties of dinner rolls, bagels, muffins, croissants, and pastries. Run by a native of Belgrade, with a staff of bakers who have worked all over Europe, Pain D’Avignon also has a small French boulangerie and sells wine, espresso, specialty imported cheeses, spreads, olive oils, sandwiches, salads, soups, and pizza by the slice. There’s live music during dinner Wednesday nights.
The Barnstable Municipal Airport was opened in 1928 and was used during World War II as a base for antisubmarine patrols. Today there are about 280 takeoffs and landings there per day, on average.
Daily, 7 a.m. to 5 p.m. with dinner served 5:30 p.m. to 11 p.m. Tuesday through Sunday
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