PAUL Bakery is a company rich in family, history and tradition. Our business has spanned five generations and our formula is simple: excellent bread depends on excellent ingredients and time-honored methods of production.
The Mayot family, a family of agricultural workers in the Artois region of Northern France, led by Charlemagne Mayot and his wife ran a small bakery located Rue de la Mackellerie in Croix, near Lille. His son Edmond Mayot took over the family business in 1908.
Mayot, daughter of Edmond Mayot and granddaughter of Charlemagne Mayot, married
Julien Holder. They set up a bakery located Rue des Sarrazins in Lille.
Suzanne and Julien's son Francis Holder began working with his parents who, by then, had taken over a famous bakery-patisserie belonging to the PAUL family at Place de Strasbourg in Lille. The PAUL name was retained.
Julien Holder passes away, and his son Francis took over the family bakery in Lille with his mother and
began to develop the business. “We were well known for our wide range of
so-called 'Viennese' breads - the fancy breads that you can still buy in our
shops today - at a time when most people only knew and liked white bread."
Francis renovated the family bakery in Lille, and without realizing the effect this would have, installed a wood-fired oven that operated in full view of customers. A simple idea qualified by Francis as “common sense”, yet quite innovative for the time, seeing bread made in this purely traditional fashion: kneading, proving, shaping, finishing, long fermentation, baking, etc, allowed customers to rediscover the quality and taste of quality bread and would be an important contribution to the establishment's success.
Francis Holder hoped to re-enliven PAUL and added two new components to the business; the now famous black store fronts and the development of a rustic line of specialty breads using sustainably produced winter wheat.
Francis Holder appoints his children to lead the company and nominates son Maxime as CEO of PAUL Bakery. Maxime still leads the company to date.
PAUL celebrates its 120 year anniversary and renews
the company's commitment to providing fresh bread, baked daily using traditional,
time-honored methods, by introducing the “Charlemagne” baguette to honor
founder Charlemagne Mayot.
PAUL Bakery opens in Washington, DC and prepares to blanket the city in the smell of freshly baked breads and the flavors of flaky, buttery croissants.