Comments on: French bakery PAUL brings its gustatory delights to Georgetown http://blog.georgetownvoice.com/2011/12/01/new-french-bakery-paul/ Mon, 09 Nov 2015 02:04:23 +0000 hourly 1 http://wordpress.org/?v=4.2.10 By: bill http://blog.georgetownvoice.com/2011/12/01/new-french-bakery-paul/comment-page-1/#comment-523461 Sat, 03 Dec 2011 04:52:12 +0000 http://blog.georgetownvoice.com/?p=33592#comment-523461 I agree with Tim. Paul is a poor facsimile of what good pastry should be. Please go to France (if one should be so lucky) have some pastries, come back and tell me what is wrong with the Paul here in DC. Hype and no substance. subpar and nasty food. For example, salads with no flavor, dry croissants, and so forth. It’s a shame Georgetown attracts these places. These places are ripping us off, and some people think it is the best. Ignorance is bliss. Sigh.

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By: Tim http://blog.georgetownvoice.com/2011/12/01/new-french-bakery-paul/comment-page-1/#comment-523223 Fri, 02 Dec 2011 13:17:34 +0000 http://blog.georgetownvoice.com/?p=33592#comment-523223 Stopped by this past weekend. The croissant was ok (I’ve had better) but, frankly, a coconut pastry was extremely dry and not at all worth the hoopla.

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By: Pabs http://blog.georgetownvoice.com/2011/12/01/new-french-bakery-paul/comment-page-1/#comment-523128 Fri, 02 Dec 2011 05:49:00 +0000 http://blog.georgetownvoice.com/?p=33592#comment-523128 I love PAUL

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By: 2011 grad http://blog.georgetownvoice.com/2011/12/01/new-french-bakery-paul/comment-page-1/#comment-523000 Thu, 01 Dec 2011 19:28:18 +0000 http://blog.georgetownvoice.com/?p=33592#comment-523000 Just went there today — absolutely adorable. Their almond croissant was delicious and just $3.50; I’ll definitely be going back.

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By: James Brister http://blog.georgetownvoice.com/2011/12/01/new-french-bakery-paul/comment-page-1/#comment-522978 Thu, 01 Dec 2011 18:02:50 +0000 http://blog.georgetownvoice.com/?p=33592#comment-522978 Paul is not Parisian–it’s from near Lille in the north of France (France does not equal Paris and most non-Parisians are very happy for that). Paul makes excellent stuff. If what they make at the Georgetown branch is as good as what they make here in France then it should do very well.

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