Blog

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.

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?

A crispy heart? A puff pastry butterfly? Sweet, exotic foliage? An edible maze? The Palmier is the Viennoiserie that melts the heart of gourmands and is also irresistible to the photographers we’ve all become.

With a new address and a brand new kind of store making its debut, PAUL le café at Montparnasse station represents a turning point in the history of PAUL bakeries.

From the ‘choux pastry’ family, I demand . . . the éclair! This delicacy is timeless, and for good reason: it combines two great stars of the French pastry chef’s art: choux pastry of course, but also crème pâtissière - that irresistibly smooth, rich pastry cream.