With more than one hundred years invested in the art of patisserie and baking, Paul is steeped in perfectly delicious tradition. The descendant of a small local bakery founded in 1889 in Croix of Northern France, Paul has survived by sticking to the age old methods that it knows best.
The labour intensive methods of bread making have been handed down in this family run business since the 19th century to produce incredible results. Here, bread is baked over night for up to seven hours, ready to serve fulfilling and warm. Using only the most fresh and natural ingredients, Paul does not diverge from the long-established, hand crafted process that has served it so well for over one hundred years.
The choice is astounding. The level of excellence is unrivalled. Select from a myriad of warm loaves or classic French breakfast choices done to perfection. Croissants, pain au chocolat, briochette – enjoy these with a steaming coffee. Lunch is equally as appetising. A variety of warm and cold sandwiches are served in a selection of freshly baked breads. Alternatively, the quiche Lorraine instantly drives hunger pangs away and provides warm satisfaction on a blustery day. With an assortment of freshly prepared salad boxes too, Paul does not miss a thing.