02/02/2025
At Pain Paulin, time is the most crucial ingredient to produce the very best of breads. It takes three days for the dough to rise, three days for the sourdough fermentation process - a sourdough starter fed morning and evening by the team - to come to completion. This long, thorough process results in a bread that is not only tasty but also more easy on your gut, and it even keeps longer on the shelf.
A number of sweet treats are also baked on location, including chocolate brioche, cookies and coconut macaroons.
