PAUL has just received an award in the category ‘Sandwiches and French Fast Food’ – a source of pride for all our teams, starting with PAUL’s President Maxime Holder. In honour of this occasion, he has given us an interview!

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.

PAUL speaking English in the land of the baguette and the croissant? Shocking!

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.

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.

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.

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!

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

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