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Bread

PAUL is an independent French bakery that’s been in the same family since 1889. From the day when we opened our first little shop near Lille, our philosophy has been simple: excellent bread depends on excellent ingredients and time-honoured methods of production. We still make every loaf by hand, from scratch, every day, using specially imported French flour. That means everything from traditional French baguettes to the seven different varieties of bread that we use to make our sandwiches. We may bake our breads in our London bakery, but our hearts are in France and we know you will taste the difference.
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Bread

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It takes seven hours to make every loaf of PAUL bread. 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 nuts, 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. Some of our shops have their own ovens and bake their own bread in-house. Others receive three deliveries of freshly baked bread every day so that you can enjoy it at its absolutely delicious best.
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