PAUL Bakery

Renowned French boulangerie, PAUL, has finally opened its flagship bakery restaurant in Singapore!

This 120 year old bakery is loved for its handmade traditional and specialty breads. Each PAUL bakery around the world offers exactly what you can find in France, including the traditional baking recipe and method.

*photos taken with Olyumpus XZ-1*

PAUL Singapore flagship imports its key baking ingredients from France, including its eponymous brand of flour milled from wheat and grown by over 300 French farmers. The bakery uses a variety of soft winter wheat such as Camp Remy what, an old fashioned variety which gives an outstanding and robust flavour.

At the counter, you can find over 13 varieties of traditional and specialty French breads such as the Flute Paul, Pain 6 cereales, Pain Campagne, Fougasses and PAUL’s signature, the Baguette Charlemagne. Each french loaves are backed throughout the day. There are also croissant, pain au chocolat and escargot aux raisins (filled with creme patissiere and raisins) which are very popular.

For sweet tooth lover, enjoy a selection of patisseries. If there is only one thing you can try, go for PAUL’s signature millefeuille, which is a caramelised crispy pastry layered with vanillar-flavoured creme patissiere filling and topped with a light apricot glaze. Other flavors offered are chocolate, coffee, strawberry or raspberry.

Other favourites include moelleux chocolate (smooth chocolate cake), tartelette citron meringuee (lemon cream tartlet with soft meringue), coffee eclair etc. Their macarons are bigger than usual and have different flavours such as chocolate, vanilla, pistachio etc.