Pain D’Avignon Holiday Pop-Up at Fairmont Copley Plaza

croissantsA few years ago, I remember hearing that one of the most amazing French bakeries was located on Cape Cod. I’ve never visited, but have always kept the name of the bakery in mind.

Then just recently I learned that this same bakery, Pain D’Avignon is having a weekly holiday pop-up at Fairmont Copley Plaza in the lobby tea court.

On Fridays, November 21, December 5, 12, & 19, 2 – 6pm and Tuesday, December 2, 5 – 7pm, they will have an array of fresh, baked goods available for purchase. I cannot wait to stop by and and finally taste how good this bread is!

If you’ve been hoping to try Pain D’Avignon’s bread too, but never made it to their Cape Cod location, now is the time to try it. The first pop-up is today!

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Photo Credit: Pain D’Avignon

Recipe: Brant Point Grill’s Oatmeal Molasses Bread

oatmeal molasses bread

One of my favorite columns in Bon Appétit is Rsvp, where readers can get recipes from their favorite restaurants. I immediately thought of this column as I was diving into the bread basket at Brant Point Grill.

In Part 1 of my Visiting + Eating on Nantucket blog post, I mentioned that I had dinner there recently. They had savory flatbreads, almost cracker like and a sweeter bread that I kept trying to figure out. Turns out it was oatmeal molasses bread. I would have loved to take a few of these bread baskets home with me!

When I returned home, I decided to try and get the recipe for the sweeter bread. Brant Point Grill, the restaurant at the White Elephant, was more than happy to share the recipe. When I received it, I discovered that it was the exact recipe they use at the restaurant, which calls for 22 cups of flour. Eeeek!

Seeing that I’m not baking for dozens of people, I realized that some recipe adaptation was in order. Luckily, shrinking down recipes is one of my specialties!

I was surprised to realize that it was a quick bread recipe, which has no yeast. Also, it had buttermilk and the only fruit was raisins. Somehow I thought the bread contained a bunch of different fruits! Maybe because the recipe calls for golden raisins which taste a bit sweeter.

When I bake, I use what I have in the house instead of going out and buying ingredients for a recipe. Unless, it’s for something very special.

So not only did I shrink the recipe down to make a tiny loaf, but I made some other substitutions as well. I didn’t have raisins, but I had some dried papaya and dried pineapple. I don’t use buttermilk, so I used vanilla almond milk. I didn’t have whole wheat flour, so I used buckwheat flour. Also, I added some ground ginger just because.

This bread was truly quick to make, because of the tiny amount of ingredients. I loved it and think it tastes quite like the bread in the restaurant. At least to how I remember it. Here is my adapted version of the recipe below. I hope you give it a try!

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Oatmeal Molasses Bread

Ingredients + Instructions
(Makes one tiny loaf.)

1/4 cup vanilla almond milk
2 T oats
2 tsp. molasses
2 tsp. oil (I used grapeseed oil.)
1/3 cup all-purpose flour
1/3 cup buckwheat flour
1 T sugar
scant 1/4 tsp. baking soda
scant 1/4 tsp. baking powder
scant 1/8 tsp. salt
scant 1/8 tsp. ground ginger
3 T dried fruit

Combine ingredients in a small bowl. Place the dough in the pan and sprinkle a few oats on top. I used a 3 x 5 mini bread loaf pan lined with parchment paper.

Bake at 350 degrees for 15 – 20 minutes. I used a toaster oven, which may impact the timing. Remove from oven and let cool for about 5 minutes. Slice and enjoy plain or with some butter.