“In more than 120 years, the French bread has been our family’s religion. Our passion and our demand for good products has been flowing through 5 generations. Our recipes are uncompromised – selection of ingredients, freshness, immaculate look of our stands. All this is highly important to us. We always guarantee quality, having just one goal – achieving our client’s maximum satisfaction”.
The first PAUL bakery was opened in 1889 in a French city of Lille. Since that time bakery-patisserie of this brand won over 40 countries and functions in the UK, the US, Belgium, Russia, Japan and other countries. Every morning fresh croissants, baguettes and macaron are baked in over 500 bakeries around the world. PAUL’s success and popularity ensures constant quality of ingredients and secret family recipes.
For over 120-year history not only recipes but also Brand’s style has not changed – the recognizable white-black tile remains the hallmark of the bakery.
Among the main principles of PAUL family house which ensure its long-term and worldwide popularity are continuity of generations, top quality of ingredients and ready-made products.
About the Chef
Today PAUL food range include over 140 types of bread, and also traditional French croissants, sandwiches, cakes, eclairs and macaron. Additionally, in PAUL visitors can taste traditional European cuisine.