| Charles Dickens spent some of his childhood close to the location of Paul, and one can easily imagine children from his novels, noses pressed to the window, gazing with longing at the array of exotic bread, cakes and confectionery.
On entering the warm interior one breathes in the rich aroma from the confectionary display and the fresh bread all of which are made on the premises. The 'salon de the' to the rear of the premises is a welcoming, relaxing venue in which to enjoy these delights. There is no rush here: a civilised, leisurely pace prevails even if you have just dropped in for a coffee or a quick lunch.
There is a splendid menu which can provide breakfast, lunch or afternoon tea depending on how one regards omelettes, crepes, quiche, and pies. Try the Jurassienne which comprises grilled lardons, raclette cheese, onion and chives or crepes including 'crepe au saumon' which is smoked salmon, emmantel cheese, lemon juice and chives. There is a salad section for the entirely health conscious.
By maintaining the highest standards of quality and service, Paul carries on a tradition established in 1889 when Charlemayne Mayot opened a small bakery at Croix near Lille.
Fortunately, this success has been achieved without losing any of the intimacy and care which is the hallmark of a family run French patisserie. | 
