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Keep up with all the news from PAUL

One PAUL, one history

From Italian trattoria to Parisian tea room, the bella storia of PAUL at l’avenue Franklin Roosevelt

A few steps away from the Champs-Elysees and l’Avenue Matignon, in the very heart of chic, touristy Paris, you will find a PAUL unlike any other, with some surprising and unique elements. Welcome to a Parisian PAUL with authentically Italian roots!

From Italian trattoria to Parisian tea room, the bella storia of PAUL at l’avenue Franklin Roosevelt
Social responsibility

PAUL create their own wheat supply network: French and sustainably sourced

At PAUL, we have always focused on choosing the best quality raw materials, especially the flour we use for baking – it’s the main guarantee of the quality of our breads. For decades we have been using only French flour to make our bread.
Art de vivre

Maelle and Richard cook – our cookery tutorials!

PAUL speaking English in the land of the baguette and the croissant? Shocking!
One PAUL, one history

PAUL in the heart of Saint-Germain-des-Prés

Situated in Paris, on the corner of rue de Buci and Rue de Seine, is one of PAUL’s truly magical locations. Long established in this area - so delightful for strolling around - PAUL rue de Buci has recently undergone an elegant refurbishment. The work was entrusted to interior and stage designer Emilie Bonaventure.
Art de vivre

Bread and a balanced diet: so many misconceptions!

Bread is a simple food, prepared with flour (wheat or spelt), water, yeast and salt. As such, it offers an interesting combination of nutritional elements within the framework of a balanced diet: it’s a source of vegetable proteins, complex carbohydrates and fibre.
Social responsibility

PAUL increases its commitment to animal welfare

For more than a year now we have been gradually converting our egg supplies, and we are committed to ending the use of eggs and egg products from cage-reared birds completely by 2025 at the latest.
Art de vivre

Bread and cheese: the happiest of food partnerships

In France there are more varieties of cheese than there are days of the year. Mild or strong, creamy or dry, young or mature, each has its own unique character - just like our breads!
One PAUL, one history

Place de Strasbourg – the very first PAUL!

18th September 2021 is Heritage Day, and we couldn’t think of a better occasion to share the history of the very first PAUL.
Art de vivre

The fougasse

In the heart of summer, we all crave sun, cicadas and Mediterranean flavours.
Art de vivre

PAUL: Born in Lille, and proud of it!

Tarte au sucre (sugar tart)? Pain Platine? (white bread)? Have you ever wondered about the origin of these recipes, popularized throughout France - and beyond - by PAUL?
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