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- ONLINE BOULANGERIE -

Pain

Paul

de

Le

FRESH BREAD ON DEMAND IN NOCATEE, US

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My story with Bread

MEET BOULANGIER PAULO SEBESS

Le Pain de Paul was born from a love of all things Bread and French heritage. The founder and chef Paulo Sebess spent two amazing years in FRANCE, trained by the industry's best, like Paul Bocuse, Alain Ducasse and local masters, and also worked in top restaurants and hotels of the area, like L'Auberge du Pont de Collonges restaurant (Paul Bocuse), and Le Louis XV (Alain Ducasse à l'Hôtel de Paris en Monte Carlo, Mónaco).

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He brought this passion and methodology into his family cooking school, Mausi (visit www.mausi.com), everything he learned - the flavors, the techniques, and now, in his boutique boulangerie, he is bringing the feelings, the family-style delights - so that you can get a taste of France in your table.

Bread made simple.

FLOUR, WATER, YEAST, SALT...
and passion.

We only use natural ingredients, not combined with extra additives. Even though I believe that some additives are usually used to preserve bread, I am not using them in my kitchen.

 

This is why, our breads are to taste in the same day (or to freeze and heat when desired to be experienced).

Contact
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“There is nothing better than building memories, while having a tasty crunchy bread on the table.” 

- Paulo Sebess -

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