The Pain d'Avignon Baking Book: A War, an Unlikely Bakery, and a Master Class in Bread

Uliks Fehmiu Is an inspiration to all immigrants and poverty stricken persons trying to survive and then thrive in the jungle of New York City. I am biased. I have tasted his product and it will be the best bread and pastry you have ever devoured in your lifetime. His book is inspirational—he comes from a war-torn country knowing nothing about running a bread business or any business and with his partners from his childhood he creates one of, if not the best bakery in under a decade. His story speaks from the heart. His recipes is his pouring his heart into your kitchen so you can have the ability to create the magic that he produces everyday. I love this book and I hope you have the same love for him, the book and his bread.

Great book now the baker myself. Recipes good for using at home. You will not be disappointed.

This is an exceptional book! I’m a big fan of the breads and other baked goods from Pain D’Avignon.Here we learn how to accurately reproduce these items at home. Lots of excellent and helpful information is given. And the story of the bakery and their team is fascinating. This type of personal writing and sharing is sorely lacking in today’s cookbooks, and is very endearing.

I was annoyed by the last chapter where the measurements were in cups and not scaled. I have made the little Cranberry/Pecan loaves and they were very good.

Beautiful book and great story about the business. I have tried a number of recipes and not altogether pleased with outcomes. Some great some not so great. Ive had to do too much "tweaking" with starter and levain to give a good rating!