Avalon's new production bakery set to open, will relocate flagship location this summer

The Avalon International Breads long-awaited expansion -- which has been in the works at various stages since 2008 -- is finally coming to fruition.
 
The nearly 50,000-square-foot Avalon City Ovens production bake house located in an old warehouse at 4731 Bellevue on Detroit’s East Side is celebrating its grand opening this Friday, Feb. 22 with an opening party with food, music, and tours of the facility. This event is free and open to the public.
 
This production facility will enable the popular bakery to expand its wholesale business so it can offer more products to more markets. In particular, Avalon owners will be expanding their offerings at Plum Market, which itself is expanding into Chicago, as well as at the national retailer Whole Foods, which is (as you may have heard) expanding into Midtown.
 
The expansion efforts go beyond the new wholesale production facility. Avalon International Breads will be vacating its longtime location at 422 West Willis and will open a much larger retail store with its own full bakery in-house at 441 West Canfield in Midtown. The new retail location will have 45 seats (compared to the current location's 15) and will feature an expanded list of menu offerings (including homemade soups) with extended hours and, eventually, a drive-through.
 
"Hopefully, we’ll be known as the place for breakfast in Midtown," says Ann Perrault, co-owner of Avalon. She also acknowledges the current location’s reputation as the number one place in Midtown to get a parking ticket and the overall difficulty of finding a parking space nearby, and of finding a place to sit inside once you finally park. "We’re hoping all of that will be easier (at the new location)."
 
This will enable them to also expand menu offerings at the café inside of the Henry Ford Hospital.
 
The bake house will be fully operational in March and they hope to be fully moved into the new Canfield retail location by the end of summer.
 
Source: Ann Perrault, co-owner of Avalon International Breads
Writer: Nicole Rupersburg

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