PAUL

A smaller and thinner version of the baguette. It offers a very crispy crust and a light, airy crumb.

Identical to the classic flute but coated with a mixture of seeds (often sesame or poppy) that adds a toasted hazelnut flavor.

A rustic tradition baguette. It is characterized by a thick, floured crust and a cream-colored crumb with sourdough aromas.

Signature baguette prepared with long fermentation. It features large air pockets in the crumb and a rich, developed flavor.

The classic French baguette with white flour. Golden and thin crust, white and soft crumb. The everyday bread par excellence.

Rich and nutritious bread containing a blend of six varieties of cereals and seeds. Dense, brown crumb with a crunchy texture.

A white bread baked in a rectangular mold. The crust is thin and the crumb is dense and uniform, reminiscent of sandwich bread.

Long-shaped bread, similar to a large baguette but with more crumb. It generally keeps better than a standard baguette.

Bread made with whole wheat flour. Dense texture, brown color, and pronounced wheat flavor. Rich in fiber.

Traditional rustic bread, often made with a blend of wheat and rye flour on sourdough. Thick crust and slightly tangy taste.

Italian-inspired bread (Ciabatta) with olive oil. Flat shape, thin and floured crust, with a very airy and light crumb.

Baguette made exclusively with ingredients from organic farming.

Very soft bread with a thin and tender crust, certified organic. Ideal for morning toast or sandwiches.

Compact round bread from organic farming. Offers a good balance between crust and crumb.

Large country bread characterized by its grid scoring (polka). Family size with excellent shelf life.

Mechanical bread slicing service upon request.