The Pain d'Avignon baking book: a war, an unlikely bakery, and a master class in bread

Getting started: four ingredients, a lifetime of sustenance ; Bread making, an overview

The breads: Levain breads ; Poolish breads and a classic baguette ; Brioche

Viennoiseries and other sweets: Crossants and laminated doughs ; Quiches and galettes

Recipes from Café d'Avignon: Scones, cakes, a cookie, and an excellent granola ; Simple sandwiches ; Bread, one day later

Recipes from Restaurant Pain D'Avignon.