Pain D'Avignon, an artisanal bread manufacturer, will be making a lot more croissants, baguettes and brioche after it moves into a larger facility in August.
The decade-old bread maker is purchasing a 10,000-square-foot industrial building at 35-20 9th St. in Long Island City, Queens—currently home to another baker, City Baking. The city's Industrial Development Agency approved Pain D'Avignon for more than $1 million in tax benefits to keep it from moving out of state.
“Today's approval will create good new jobs and help ensure that Pain D'Avignon continues to expand its business right here in the city,” said Seth Pinsky, president of the city's Economic Development Corporation in a statement.
Pain D'Avignon, which distributes bread to such hotels as the Waldorf Astoria and Mandarin Oriental as well as to top restaurants like Le Cirque and Eleven Madison Park, currently leases a building in Long Island City. It has been expanding recently, opening its first retail location last year in Essex Street Market in the Lower East Side.
To read the rest of the story, please go to: Crain's New York Business
