Paul Bakery & Restaurant was established
in France in
1889 and offers an extensive selection of refined French
inspired recipes with an unrivalled excellence in French
baking and patisserie. Conveniently located at the main
entrance of City Mall and open from breakfast until dinner,
Paul offers a relaxing a casual atmosphere for an enjoyable
dining experience any time of day. Catering and corporate
facilitates are also available.
Each shop has its own personality while
displaying the carefully selected objects and antique
furniture that have become the charming hallmark of a Paul
shop. The country-style décor is an essential
aspect of a Paul shop. The materials used, the colours, the
furniture are all in perfect harmony with the age-old
traditions of the baker. Brick, wood, Burgundy stone combine
to give Paul shops a genuine old-fashioned look and feel in
keeping with our traditional baking.
The patina of age, kitchen utensils,
earthenware floor tiles, carved woodwork and old engravings
combine to create a lovely old-fashioned ambience, made even
more attractive and welcoming by the delicious smell of new
baked bread straight from the oven. Architects and designers
create the décor for each shop, taking into account its
immediate surroundings as well as the traditional Paul look
"French-style" bread has been a real
religion to passion in our family for over 120 years. Our
passion and demanding expectations of quality products have
been handed down through five generations. Our French
founders have been making bread and patisserie with passion
since 1889: “We still bake our bread in the traditional,
hand-crafted way, using only fresh, natural ingredients”.
Our recipes, like our principles, are ‘Pure and Simple’.
Paul recipes leave no room for compromise: carefully
selected ingredients, fresh products, polished presentation.
At Paul we assure you of our promise of quality with one
unique aim: your pleasure.
Today Paul has a network of over 40
bakery-patisseries across the world, supplying more than 5
million customers every month (in France) with plain and
fancy bread, Viennese pastries, small cakes and desserts, as
well as sandwiches made to order.
HISTORY OF PAUL
Paul’s success story dates back to its
start as a humble bakery in northern France over 120 years
ago. The enormous respect for tradition and the use of the
finest quality ingredients have made Paul what it is today –
an international name with over 450 shops worldwide.
Currently, there are more than 35 branches across 9
countries in the Middle East & North Africa. Our expansion
continues with additional 20 stores opening in the region in
the coming year.
The origins of Paul can be traced to a
bakery set up by Charlemagne Mayot near Lille in northern
France in 1889. In 1908, his son Edmond took over the family
business with his wife Victorine. Their daughter, Suzanne,
married Julien Holder and the couple set up their own bakery
also in Lille in 1935. The couple prospered and soon took
over the famous Paul bakery in Lille, retaining its name for
their operations. After Julien passed away, their son,
Francis, who had started working in the family business from
1953, took over and started the expansion of the business.
He opened more branches and installed the signature Paul
wood-fired oven that operated in full view of the customers.
The entire traditional process of French bread-making could
be seen by customers at Paul, allowing them to rediscover
the authentic quality and taste of traditional breads, which
has since become a Paul trademark.
The 1980s saw some important milestones
with Paul opening its first outlet outside France in
Barcelona, Spain, beginning the international expansion of
the brand. Two years later it opened its first “Salon de
The” and started serving light meals. By 1993,
sustainability had become central to Paul’s operations and
Francis Holder introduced a line of specialty breads using
sustainably produced winter wheat. He also introduced the
distinctive black store fronts which has become Paul’s
identity worldwide. When his son Maxime took over as CEO in
2005, Paul was an international name. Under him, the brand
has expanded into 24 countries, spanning the globe from the
USA to Japan with 453 restaurants serving 5 million
customers per month and selling more than 4 million loaves
of bread. Defending the brand’s unique “Art de vivre a la Francaise” (Art of living, the French way), Maxime is
guiding it into a modern world while retaining its
traditions of quality and dedication, and proving the truth
of Paul’s philosophy: “Excellent bread depends on excellent
ingredients and time-honoured methods of production.”