REASONS TO CELEBRATE LIFE & THE IRRESISTIBLE ART OF THE FRENCH GÂTEAU
If you’ve ever seen an episode of “Bake Off Crème de la Crème” and watched trained and experienced chefs struggling to achieve pâtisserie perfection, you will understand the level of skill required to create all those luscious components - light and airy, soft and creamy, smooth and glossy, thin and crunchy, rich or zesty – and to assemble them into a perfectly balanced, beautifully presented, mouth watering work of culinary art.
We’ve just added some new culinary artworks to our cake range and we’re really proud of them. The first is La Poire Parisienne, a light Genoese sponge filled with silky crème mousseline and fresh pear. There’s a nod in the direction of the Art Nouveau style in the decoration of this beautiful celebration cake with its pale blue marzipan and exuberant whirls of white and dark chocolate. If you’re looking for a cake for a special celebration such as a birthday or anniversary, this Parisian Pear Cake is deliciously different.
The second of our new arrivals is Le Verger Normand: Genoese sponge filled with crème mousseline, fresh apple and cinnamon. The apples grown in the orchards of Normandy have provided the inspiration for many a classic French dessert or pastry, and in this new cake the tartness of the apple offsets the sweetness of the mousseline cream whilst the cleverly executed apple roses adorning the ivory marzipan topping make this a show-stopping centrepiece for any special celebration.
Thirdly, to welcome new life into the world, we have launched the Mon Bébé cake, a Genoese sponge filled with crème mousseline and fresh strawberries and covered in baby blue, baby pink or delicate ivory marzipan and decorated with prams, baby bottles and baby shirts. This charming cake is just the ticket for baby showers, christenings and naming ceremonies.
The French elevated the art of beautiful cake making to new heights, with Chef Marie-Antoine Carême leading the way. As head chef to Talleyrand, Secretary of State to Napoleon Bonaparte, he was one of the most influential chefs of the era.
Entertaining numerous ambassadors and heads of state to elaborate banquets, he changed the perception of what haute cuisine should be amongst the high society of the whole of Europe. Following in his footsteps was Auguste Escoffier, co-founder of the Ritz Hotel group and one of the most celebrated chefs of the early 20th Century.
Although the astonishingly elaborate, enormous centerpieces created by Carême, his temples and pyramids made of sugar, pastry and marzipan, are no longer to be seen, a delight in technically complex and visually stunning cakes and desserts remains.
You will often find a partnership of boulangerie (bakery) and patisserie under one roof in France, the place to buy not only your freshly baked daily bread but the classic pastries and desserts we all enjoy so much. It was very typical for example for families to drop into their local boulangerie/pâtisserie after church on a Sunday to choose the dessert they would share at lunchtime.
Daily visits to buy bread, pastries and cakes are central to life in France. We respect and rejoice in the skill of the bakers and pâtissiers, enjoying the fruits of their labours with relish!
PAUL is of course both a bakery and a pâtisserie, and we launched our first range of cakes in the 1950s, using recipes handed down through generations of our family. Today we offer a range of classic French gâteaux, as well as our own adaptations of popular cakes from other countries, all of which are equally at home as desserts to share or as treats with tea or coffee.
Many of our cakes are available as individual slices, whilst others can be made to order for larger numbers for special celebrations, or personalised with your own message
Explore our full range and when you’re planning to celebrate a special occasion or just enjoy the company of family and friends, we’re sure you’ll find exactly what you need for everyone enjoy. Bon Appétit!