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.
“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
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