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Long Island City Bakery Receives $1.1 Million in IDA Tax Breaks

Thursday, July 28, 2011

A batch of Pain D'Avignon artisanal bread. A batch of Pain D'Avignon artisanal bread. (jwannie/flickr/flickr)

The Long Island City, Queens wholesale bakery Pain D'Avignon will now have a lot more dough on its hands — and not just the kind it uses for its famous artisanal bread.

The New York City Industrial Development Agency (NYCIDA) announced this week that it had approved a financial assistance package that totaled $1.1 million in real estate and sales tax benefits. The package will be used in conjunction with an approximately $3 million private investment to expand production and personnel at Pain D'Avignon.

Pain D’Avignon, which was founded in 2000 by three immigrants from Serbia and Bosnia, opened its first retail location at the Essex Street Market in 2010. The manufacturer’s bread products are also sold in a number of notable hotels, specialty food stores and restaurants, including the Waldorf Astoria and Mandarin Oriental, Zabar's and Citarella, and Le Cirque and Gotham Bar & Grill.

The financial assistance package from the NYCIDA will allow Pain D’Avignon to acquire and renovate a 10,000-square-foot industrial facility at 35-20 9th St. in Long Island City.

According to Pain D’Avignon co-owner Uliks Fehmiu, although the space is the same size as that of the company’s current Long Island City facility, new equipment and oven space will increase production capacity by at least 25 percent. Following the move, the bakery is expected to add at least 12 manufacturing staffers to its current 70 full-time workers.

The NYCIDA approved the financial assistance package as part of a larger initiative to strengthen the city’s industrial sector and small businesses.

Fehmiu and Bane Stamenkovic, who is also one of the bakery's founders, are the men behind the Pain D'Avignon that opened on Cape Cod in 1992.

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