4. Pain D’Avignon
At Pain D’Avignon, bread-makers use only the flour, water, leavening, and salt as part of the tried-and-true European bakers’ method that hasn’t changed for centuries. Some of their breads take up to 36 hours to make, from start to finish. A As prime lobbyists for the basics founded in Cape Cod, MA in 1992, they offer around 20 different varieties of bread, with standards like sourdough, ciabatta, picholine, and kalamata that have appeared on restaurant tables all around New York. Find them at booth 16.