PAUL Boulangerie

Standing at the counter in a PAUL Boulangerie is an exercise in self-restraint.  If the exquisite smell of fresh bread doesn’t get you first, the sight of beautifully glazed fruit tarts or delicate macaroons will break down any resistance.

PAUL is a chain of french family bakeries and patisseries that were started in 1889.  The Mayot family’s passion for quality bread making kept the business in the family for five generations.  There are now over 300 Paul bakery cafe restaurants spread all over the world.  These bakeries produce sandwiches, savory and sweet tarts, crepes, simple dishes and salads that are perfect for a little lunch break.  The bakeries use traditional decor that create an authentic french look for the stores and set off the wonderful displays.

PAUL Boulangerie sell bread in 142 different shapes. Shape is as important as taste. In Paul you can choose from baguette, ficelle, flute, epi, pistolet or couronne. Good bread should be slightly damp and chewy with a consistency that resembles melting plastic. It must be left to rise for at least four hours (to maximise taste) and the dough must be wet enough to allow for drying out.  The company believes that good bread takes time, good flour and slow leavening.