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Pain d'Avignon Restaurant Review: What began in 1992 as a commercial bakery practicing old-world techniques quickly grew into the source for one of the Cape's favorite artisan foods. Restaurants and hotels across the region suddenly switched to the addictive French loaves and rolls and never looked back. Eventually, the bakery grew from a tiny, self-serve bread bar to a sophisticated café with a wine bar. Still-warm pastries are the highlight at breakfast. For lunch, there are thin-crust pizzas and pressed sandwiches showcasing Pain d'Avignon's signature breads as well as healthy salads. At dinner, the skills of the culinary team truly shine. The menu leans toward bistro classics like blue fin tuna niçoise and steak frites and a few traditional dishes with a twist, like oysters with yuzu-chili mignonette or risotto with lobster. Desserts, also modern classics, include chocolate mousse with a black raspberry compote and ile flottante with coconut crème anglaise. You can still pop in any time of day for your favorite loaf or a French pastry from a take-out counter. The café also sells picnic items. We like the selection of French cheeses, which makes a very nice accompaniment to the breads.