A taste
for Tradition
PAUL, quality establishment is a showcase for French baking around the world.This is a tradition continued by a family keen to pass on the taste for quality bread to future generations.
Today, PAUL can boast a network of more than 449 bakery/pastry shops. With sites on four continents, PAUL admirably represents the "French art de vivre", offering customers a little affordable luxury each and every day. Bread products lie at the very heart of this inimitable French art of living.
Bread which is hot, fresh and of top
quality. This is why, with almost 50
different recipes PAUL constantly
innovates each year by creating new
loaves or reviving traditional bread
varieties. These rustic and fancy loaves
are joined by a wide range of Viennese
and other pastries, and seasonal
sandwiches not forgetting "French
style" snacks such as sweet or savoury
tarts, simple dishes and mouthwatering
salads to be enjoyed in the
tea shops/restaurants.
The sole purpose of all of these products is to satisfy 4 million monthly consumers in France and several million around the world. Today, no fewer than 24 countries can tuck into a little piece of France thousands of kilometres away from the old country. PAUL's expansion has been such that store openings abroad are increasing in number more quickly than in France! From London to Shanghai and from Tokyo to Dubai, PAUL is proud of the fact that its bread always has the same taste as it does in Paris. Just one of the demanding aspects upon which the success of this concept is based. The quality of its products requires totalconformity to its recipes.
PAUL’s social and entrepreneurial responsibilities
True to the enterprising spirit of its founder, PAUL is keen to encourage "intra-prise", giving its most ambitious staff the opportunity to become their own boss. In 2008, the chain signed two new business leasing agreements and is looking to increase the pace over the next few years.
2008: PAUL's commitment to health and nutrition
Quality is always foremost in mind when PAUL carefully selects its raw materials or its suppliers and trains its staff, instilling in them the notion of high standards and pride in job well done. This is why PAUL was the first bakery and restaurant chain to sign in 2008 a voluntary charter with the Ministry of Health guaranteeing progress in the nutritional field as part of the National Health Nutrition Plan, thereby fully assuming its responsibilities as a key player in the food industry. This means less salt, less fat, more vegetables… and it concerns all PAUL products.
PAUL, a community-minded Company
The notion of sharing with our staff is a primordial one. Our employees can today reconcile their career and their ethical considerations.
To know...
2008 saw further examples of PAUL's commitments to its workforce. As the company's employees are the ambassadors for the brand and help it to live and thrive each day, PAUL is keen to assume its social and entrepreneurial responsibilities.
A clear sign of PAUL's commitment. For more than a century the same artisanal rules have always applied: the main ingredients in a good loaf are time (7 hours on average at PAUL) good flour and slow fermentation.
In 2008, PAUL chose to focus on new community minded values. These are shared values, of which its staff are rightly proud and which position the company to fully assume its future role as an active part of the economic and social fabric in which it exists.
For PAUL, international expansion is one of the main driving forces behind the store chain's growth this expansion can take several forms, including: branches, associations, business leasing or franchises. With PAUL, bread knows no borders!
