Who is Paul?
Visit Us or Order Online for Pick Up & Delivery! Over 130 years old, PAUL is the Ambassador of the French art de vivre. Present in over 34 countries, the brand’s teams share the love of work well done, the joy of offering to our customers each day the very best quality products in a setting that is enchanting and unique.
What's new at Paul?
Francis Holder decided to re-energize PAUL and added two new components to the business: the now-famous black shop fronts and the development of a rustic line of specialty bread using sustainably produced winter wheat.
Why choose Paul’s restaurant for deep fried wontons?
To ensure that their deep-fried wontons are both crunchy and rich in flavour, the chefs at Paul’s Restaurant also make their own char siu or barbecued pork. This golden brown Cantonese-style treat is then added to the wontons’ filling.
Are there nuts in Paul Paul’s wontons?
Paul’s Restaurant has a unique recipe for its wontons, which are always made by hand. To give the wontons a crunchy texture, the restaurant’s chef fills them with a mix of pork and water chestnut. Water chestnuts are not nuts.
Where did Paul open his bakery?
PAUL opened a bakery in Barcelona, its first location outside France. This marked the beginning of PAUL’s international development. Two years later, some bakeries began to incorporate a cafe area or a restaurant.
Who is the CEO of Paul International?
Francis Holder appointed his children to carry on the family story. With Maxime Holder serving as CEO of PAUL International, this 5th generation of bread enthusiasts continue to expand international development and social commitments.
When will Paul's Bakery open in Canada?
The new bakery, restaurant and cafe concept will officially be open in April 2021.
When did Francis Holder start working at Paul's bakery?
1953. Francis Holder began working with his parents, who had taken over a famous bakery-pâtisserie belonging to the Paul family by then. The PAUL name was retained. In 1958, Julien Holder passed away, and Francis Holder took over the family bakery. A second bakery opened in 1963.
Breakfast bowl
Our traditional bread bowl, filled with a mixture of homemade tomato sauce, green pepper, onion and sesame, topped with a sunny side up egg, served with sautéed baby potatoes on the side
Moelleux chocolate & strawberry
Chocolate moelleux, topped with PAUL special hazelnut chocolate spread, fresh strawberries and melted marshmallows
