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PAUL WILL DONATE 50P PER LOAF SOLD TO REDUCE WASTE AND REDUCE HUNGER THIS CHRISTMAS

PAUL WILL DONATE 50P PER LOAF SOLD TO REDUCE WASTE AND REDUCE HUNGER THIS CHRISTMAS

As we all indulge ourselves this Christmas, which of us hasn’t wondered what it would be like to be homeless and on the freezing streets, or to wonder how we can afford to feed our families?  At PAUL we have a partnership with The Felix Project, who reduce food waste by distributing London’s surplus fresh food to feed the homeless, those living in poverty and families struggling to get by.

 

It’s astonishing how many people in London, one of the world’s wealthiest cities, live in food poverty, or don’t have the means to cook proper meals for themselves and their families.  The Felix Project realised that providing food producers and retailers with a reliable way of donating their edible surplus food is as good for those who produce the food as it is for the people who receive it.  We are delighted to be part of the project’s great work.

 

The Felix Project collects our surplus baked products from us every day of the year, but we wanted to extend our support over the Christmas season in the hope of helping even more people benefit from being warm and fed.  So between 12th December and 15th January, every time you buy a 400g (or larger) loaf from us at PAUL shops or online at paul-uk.com, we will donate 50p to The Felix Project.

 

There’s a lot of very good bread available these days, and as a French family bakery with almost 128 years of bread-making history, we are delighted to see it.  Baking top quality bread demands excellent ingredients and time-honoured methods of production.  You can’t cut corners: you have to use the best ingredients.  You can’t rush it: you have to allow the time it takes for those ingredients to work their magic and become the daily miracle that is a freshly baked loaf of bread, warm from the oven. 

 

If you want to help us help The Felix Project, and looking for ways to serve and enjoy your hand made PAUL loaf, here are some ideas from our collection that should get your mouth watering:

 

PAIN ANCIEN – OUR SIGNATURE EVERYDAY LOAF

 

Made with our own PAUL white flour, our ‘everyday’ loaf smells and tastes exactly as proper bread should.  It has lovely big holes for melted butter to run into when you toast it.  It would make fantastic bread and butter pudding, if you ever had any left over that is.  But you probably won’t.

 

PAIN DE CAMPAGNE – OUR AWARD-WINNING FARMHOUSE LOAF

 

Rich brown farmhouse bread made with stone-milled flour, 10% rye flour, yeast, levain and sea salt.  The milling process retains the wheat germ whilst the levain brings a delightful sourdough tang.  It’s luscious as chunky toast for breakfast with jam or chocolate spread, or for a snack any time loaded with smoked salmon, cheese or cured meats. 

 

PAIN COMPLET – OUR CLASSIC WHOLEMEAL LOAF

 

Made with just stone-ground wholemeal flour, water, sea salt and yeast, this loaf retains all its valuable vitamins, minerals and dietary fibre.  Proving that being good for you doesn’t have to be boring, it’s almost sinfully tasty when paired with anything from zesty marmalade at breakfast to smoked mackerel pâté at dinner.  Or with mashed avocado and crispy bacon, or…… we could go on, but we won’t.

 

MULTIGRAIN BREAD

 

With seven different healthy seeds, this crunchy, nutty loaf just makes you want to chew it.  This is real rustic food – think thick slabs of toast slathered with butter and accompanied by a hot cup of tea, or perhaps toasted cheese and mulled wine on a dark winter’s night. 

 

CHEESE BREAD

 

An incredibly moreish loaf enriched with Mimolette, a flavourful, dark orange cheese produced near our home town of Lille.  Anything warm and cheesy and oozing with melted butter gets our vote, so this bread, toasted, when you get home from your working day, or for children just home from school, is immensely satisfying. 

 

PAIN DE SEIGLE – RYE BREAD

 

Our rustic rye bread is dark, dense and slightly spicy with its blend of wholegrain rye flour and malted wheat flour.   Rye flour’s distinctive flavour goes with pretty much anything and the bread is also excellent toasted.  Try it with home made marmalade that’s strong, tangy and not too sweet, or anything salty like cured meats, smoked fish or a good, sharp cheese. 

 

PAIN AUX DEUX OLIVES – TWO OLIVE BREAD

 

Our award-winning loaf with its seductive aromas of Provence brings back memories of glorious Mediterranean sunshine.  Serve it with a soup or salad made with roasted tomatoes and red peppers.  Toast it, rub it with garlic and drizzle with olive oil for a tasty bruschetta.  Or make a very superior sandwich filled with mozzarella, tomato and basil.  It’s summer in the midst of winter. 

 

WALNUT BREAD

 

Made with PAUL’s own white bread flour, sea salt, natural yeast and walnut pieces, this pleasing bread with its intense walnut flavour is thoroughly enjoyable with a chunk of any good cheese, and elevates cheese on toast to another level altogether. 

 

BRIOCHE LOAF AND CRAMIQUE RAISINS

 

A loaf that’s half way between bread and cake, brioche can be paired with both savoury and sweet companions.  It’s especially good toasted and spread with pâté or terrine with a sweet relish, or as a sandwich for a home made burger.  Softer and richer than a bagel, it’s a winner when combined with cream cheese and smoked salmon.  And what else would you make French toast with?  Try serving with caramelised apple and custard. 

 

The Cramique Raisins is a festive brioche enriched with raisins and crunchy pearls of sugar, at its best eaten greedily when warm, straight from the oven.  A very good way to start a chilly winter’s day along with a cup of really good coffee or hot chocolate.  And we do have the most sensational hot chocolate.  You can buy it in one litre cartons online and from our shops to enjoy in the privacy of your home.  You don’t even have to share it with anyone else if you don’t want to.  

PAUL WILL DONATE 50P PER LOAF SOLD TO REDUCE WASTE AND REDUCE HUNGER THIS CHRISTMAS
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