From Wheat to Loaf
What’s so special about PAUL bread? Well, we have maintained the traditional methods handed down in the family since 1889. We know that the best bread comes from the best flour, and the best flour comes from Camp Remy wheat, an old-fashioned variety of soft winter wheat which gives outstanding flavour. We use only the finest quality natural ingredients with no additives or preservatives.
Our flour is milled from wheat grown for us by over 300 French farmers planting more than 8,650 acres. We are in close contact with our farmers and monitor quality rigorously. Only 7 millers are allowed to grind and store our wheat, and we let our flour rest for three weeks before use.
It can take up to 5 years to train one of our bakers, and all of them know that to make the best bread, dough must prove properly, at the correct temperature, for the correct amount of time and with the right amount of kneading.
It takes almost 7 hours to make most of our breads. Our bakery operates all night and day so that our shops can offer fresh, hand-crafted bread at any time.
By the end of 2006, in our UK bakery alone we will have used around 500 tonnes of Camp Remy white flour, 15 tonnes of Rye flour, 25 tonnes of wholemeal flour, 12 tonnes of mixed grains, 35 tonnes of meule flour, 400 tonnes of water, 3.5 tonnes of yeast and 15 tonnes of sea salt, and we will have produced approximately 3.5 million pieces of hand-moulded bread.