Paul Bakery

Flute & Badine

the flute is a popular mild flavored bread that goes well with almost anything. we are proud to make it in the old-fashioned and absolutely authentic way: just flour, natural yeast, sea salt and water, and a long fermentation period. available in several different shapes and variety, there's a paul flute for every occasion.

Le Pain Flamand Aux Deux Olives (flamand Two Olive Bread)

dotted with tasty pieces of black and green olives, this bread is delicious served as a canape or with red meat.

Croissant

paul's signature croissants have a mouthwatering crisp crust and are deliciously soft inside. we use butter, lightly rolled puff pastry, salt and sugar to create an incomparably rich and tasty croissant.

Canele

the 'canele' is a little cake originating from bordeaux. its name and shape come from the little fluted copper mould in which it is baked. slow baking produces a fine caramelised crust enfolding a smooth, moist centre delicately flavoured with rum. the delicious brown crust is crisp and crunchy then melts in your mouth. a couple of bites and you are hooked for life!

Le Moelleux Au Chocolat (decadent Chocolate Cake)

our decadent, traditional french chocolate cake is simple yet indulgent and made with rich dark chocolate. also available in lemon.