For more than 30 years, Cape Cod's Pain D’Avignon handcrafts artisan breads and more

TO SEE WHAT’S COOKING IN THIS MORNING’S MAIDEN MASS. INSIDE THIS INDUSTRIAL SIZED BAKERY IN HYANNIS, THERE’S A CONSTANT FLURRY OF ACTIVITY NEARLY 24 HOURS A DAY, SEVEN DAYS A WEEK, DEDICATED TEAM MEMBERS OF PAN DAVIGNON ARE MIXING, MOLDING, ROLLING AND BAKING SOME OF THE MOST DESIRED MADE FROM SCRATCH SLOW RISE FERMENTATION, ARTISANAL BREADS, CROISSANTS AND PASTRIES YOU’LL FIND ANYWHERE. YES, IT IS A MOUTHFUL WE MAKE, UM, BEAUTIFUL THINGS FOR PEOPLE TO EAT. MARIO MARIANI IS CEO OF PAN DAVIGNON. WE’RE IN WHAT WE CALL PRODUCTION BECAUSE WE’RE PRODUCING THE DOUGH. SINCE 1992, THEY’VE BEEN PRODUCING A LOT OF DOUGH WITH 14 DIFFERENT TYPES. THIS BAKERY CRANKS OUT AS MANY AS 80 DIFFERENT PRODUCTS. FOR EXAMPLE, THIS IS CRANBERRY PECAN. WOW. THIS IS ONE OF THOSE RECIPES THAT YOU JUST CAN’T BEAT. YOU THROW CRANBERRIES IN IT THAT THAT’S GOING TO SAY CAPE COD AND PECANS. AND IT’S CHOCK FULL. WE NEVER SKIMP ON ANYTHING BUT TO A FAULT. AND JUST BECAUSE THEY’RE LOCATED ON THE CAPE DOESN’T MEAN THEIR PRODUCTS ARE MADE SOLELY FOR THE CAPE. WHAT’S ON THIS TRAY RIGHT HERE? THIS IS THE ALMOND FILLING FOR AN ALMOND CROISSANT. OH, BOY. DEMAND FOR DISTRIBUTION STRETCHES ALL OVER NEW ENGLAND. WE DO ANYWHERE BETWEEN 10 TO 25,000 POUNDS A DAY. UH, THAT’S ABOUT 30,000 PIECES OF BREAD FROM RETAIL STORES LIKE WHOLE FOODS AND TRADER JOE’S TO HIGH END RESTAURANTS LIKE CONTESSA’S AND THE NEWBURY HOTEL IN BOSTON. THE REPUTATION FOR QUALITY SPANS WELL BEYOND THE SPANS OF THE SAGAMORE AND BOURNE BRIDGES. IT’S USUALLY CHEFS THAT KNOW US WELL AND REALLY CARE. AND SO WHEN THEY MOVE TO A NEW PLACE, THEY TAKE US, UH, WITH THEM. THE BAKERY ONLY PART OF THE OPERATION HERE, AN ATTACHED FRENCH RESTAURANT, OFFERS A WINDOW INTO ALL THE BEHIND THE SCENES ACTION, WHILE A NEWLY OPENED PIZZERIA PUTS A DIFFERENT SPIN ON THE POPULAR PIE IN EACH CASE, FOLKS HERE BELIEVE THE END PRODUCT IS DIFFERENT THAN MOST BECAUSE OF WHERE IT ALL STARTS. BUT CAPE COD HAS BEEN JUST A REALLY HOSPITABLE HOME. UH, ENVIRONMENTALLY FOR THE BREAD. BUT I THINK ALSO, UH, THAT SMALL TOWN, BUT YET LARGE GOALS THINK LOCALLY, ACT GLOBALLY TYPE OF THING HAS WORKED FOR US. IT SURE HAS. PENN DAVIGNON ALSO HAS AN AWARD WINNING COOKBOOK IN ADDITION TO DELICIOUS RECIPES, IT ALSO HAS MORE ABOUT THE COMPANY’S HISTORY, ALL WRITTEN BY ONE OF THE BAKERY’S FOUNDERS. IT REALLY IS QUITE INTERESTING BECAUSE THEY STARTED IN A LITTLE 700 SQUARE FOOT BAKERY ON MAIN STREET IN HYANNIS. OH, RIGHT DOWN BY WHERE ANEJO IS. OH YEAH, UNDER THE TREE, RIGHT DOWN THAT ALLEY. AND NOW THEY’RE RIGHT BEHIND THE AIRPORT. SO EXPANDED BIG TIME. IT’S GOOD. HOW DID IT SMELL IN THERE? LI