HYANNIS — Now that the CapeFlyer is running from Boston to Hyannis, there’s no better time to sample the French fare at Pain D’Avignon. The cafe at the renowned bread bakery recently lured Massachusetts native Matthew Tropeano back to serve as executive chef. Tropeano has an impressive resume, including an eight-year tenure at New York’s La Grenouille, where he received a three-star rating from The New York Times. At the helm of Pain D’Avignon, Tropeano takes full advantage of the Cape’s bounty of produce and seafood to create his innovative menu.
Of course, it doesn’t hurt that he’s backed by a bread factory that produces 6,000 to 16,000 pounds of product a day — depending on the season. Over 200 varieties of bread are made on the premises and distributed across New England to restaurants, resorts, and individuals through the increasingly popular Bread of the Month Club.