Style File: Pauls Bakery

Especially when it comes to the food. But this isn't Paris, this is Paul -

Daniel Cantillo: "Our bakery started around 100 years ago, a little bit more than 100 years ago, and it started in Lena France which is the north part of Paris."

From the north part of Paris and hundreds of locations all over Europe to Paul's first US locale in North Miami Beach this place serves up the real real deal.

Daniel Cantillo: "We have imported flour from France, that is our main feature, that is the difference in the taste for sure."

From authentic ingredients,

To a baking process that takes seven hours.

Belkys: "Martha Stewart would be so proud."

There's nothin else quite like it.

Daniel Cantillo: "We could use more yeast and make it rise a little bit faster but that is not of interest to us, we want it to rise slower so we develop the taste of the bread."

Belkys: "So having a taste of bread here is the same as having a piece of bread in Pari'"

But at Paul, bread isn't the only thing that'll make your mouth water, it's actually an entire, full service take out and sit down restaurant.

Daniel Cantillo: "Towards lunch it is sandwiches and salads are success. In the morning times and afternoon we have the tea items like the macaroons. We are very famous for the macaroons and a very special almond cookie."

And speaking of cookies don't even get me started on the pastries at Paul.

Daniel Cantillo: "For one thing, the ingredients, the raw material comes from France like our flour and our butter is 100% French and that makes a lot of difference."

But the difference isn't only in the food. It's also in the atmosphere.

Patricia Perez: "The atmosphere is laid back, easy, South Florida with a European flare."

So come eat, relax, chat, you know, do how the French do...

Contact: mlevin@wsvn.com

Daniel Cantillo
Paul Bakery Café
14861 Biscayne Blvd
North Miami Beach, FL
305-940-4443
www.PAULUSA.com