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Speciality Breads

All our hand-crafted loaves are speciality breads in the traditional French style. Our PAUL bakers are skilled artisans, and whether they are making a Crown (Couronne), a large, 2kg ring-shaped loaf perfect for special occasions, or perhaps a loaf of Walnut Bread (Pain aux Noix) to enjoy with cheese or cured meats, there’s no rush. Every PAUL loaf is given all the time it needs to be at its flavourful best and delivered, fresh, for you.

All our bread is freshly baked daily and subject to availability.
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Speciality Breads

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Every PAUL loaf is special in its own way, and here are some suggestions to try. Our rustic Rye Bread (Pain de Seigle) is made with wholegrain rye flour, natural yeast and sea salt. Dark, dense and slightly spicy, it is the perfect partner for oysters, shell-fish or taramasalata, with a little salted butter and perhaps a glass of Muscadet or dry white wine. It makes a great ham sandwich too. Our popular Multigrain Bread (Pain Multigraine) is made with buckwheat, pumpkin seeds, sunflower seeds, millet seeds, sesame seeds and husked soya. The subtle flavor of each grain blends well in this dense loaf with great flavour and texture. Try it with mixed salads or a creamy cheese such as Camembert. For a sweeter, richer loaf, try our Brioche, made with our own flour, sugar, eggs, sourdough, butter, natural yeast and sea salt. This soft, sweet-smelling bread is delicious for breakfast or as a tea-time snack. A tempting variation on this is the Brioche with Sugar and Raisins (Cramique Sucre Raisin), a rich brioche dough with pearl sugar and raisins. When served warm from the oven, the sugar melts, producing a heavenly texture. For more information on all of our PAUL breads, don’t hesitate to ask the team in your local PAUL Bakery.
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