You can find a Paul around any corner in Aix…or Paris…or anywhere in France I’m pretty sure. But, whereas chains in America aren’t usually the best of the best, Paul is a perfect example of how great French chains can be. Pastries are baked in-house all day long, so you are sure to get fresh, incredible pastry at any time of the day. I’m serious about my love for this patisserie– once for a creative writing class, I was told to bring in a pastry that I thought defined me best, and a Paul pain au chocolat was my inspirational pastry of choice. Bonus: word on the street is Paul is making its way to Boston!