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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 venue offering a sophisticated restaurant with a wine bar. At lunch, there are thin-crust pizzas and pressed sandwiches showcasing Pain d'Avignon's signature breads as well as healthy salads. At dinner, the menu is more extensive, leaning toward bistro classics like pan-seared foie gras, herb-roasted chicken and steak with Cognac-peppercorn sauce. Late at night, a pared-down bar menu is on offer. 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 is among the finest on the Cape and makes a very nice accompaniment to the daily selection of artisan breads.