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Bread

At PAUL our philosophy is very simple: excellent bread depends on excellent ingredients and time-honoured methods of production. In our family, the baking of the best possible bread has been our mission since 1889. We make our Baguettes, Small Breads and Speciality Breads using traditional French recipes, baked with love every day in the ovens of our PAUL bakeries so that you can enjoy them at their fresh, delicious best.

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Bread

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PAUL started life as a bakery in the 19th Century, and we still make our bread by hand in our own bakeries every day, just as we did in the beginning. It takes seven hours to make every PAUL loaf. We allow for longer fermentation so that our dough can develop its full flavor. We use no additives or preservatives and only natural yeast and sea salt. Our refusal to compromise over the quality of our ingredients means that PAUL’s hand-crafted collection of traditional French breads is a taste revelation: breads enhanced with grains or simple and unadorned; breads scattered liberally with sesame or poppy seeds; breads bursting with the flavours of olives, bacon or cheese; soft, sweet breads or crunchy, robust breads; a wide variety of shapes and sizes to suit all occasions – the choice is yours. If you want more information on any of our breads, just ask when you come into a PAUL bakery.
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