Who wouldn't love waking up to an early morning sunrise, the sound of birds chirping their song and aromatic breads waiting at my door … a secret dream came true! A true foodie myself since the days of reading about Julia and James (Child and Beard of course) … word is out in St. Johns County about a new culinary entrepreneur whose breads aren’t just ordinary breads — but bread and an online “bakery store” that are crafted by an acclaimed chef at the click of a button!
When Chef Paulo Sebess opened his petite French bakery in Nocatee, February 2023, after building a distinguished career in the culinary world for 25 years, I couldn’t wait to meet him and welcome Paulo to the neighborhood! After diving into his background and reading about Michelin-starred restaurants, studying with Paul Bocuse, working in iconic restaurants and serving clients like Prince Rainier of Monaco, it seemed appropriate to dress up, place my order and order a semolina bread (Pane Siciliano), basket of scones, croissants, French baguette, pastas and baking hints!
Savoring the thought of living nearby to a chef and educator who has won international gastronomy awards throughout the world, including two bronze medals for competing in the Culinary World Cup in Luxembourg, I was “hooked.” Paulo's professional journey became my summer study!
Born in Brazil with Hungarian roots and raised in Argentina, Chef Paulo’s diverse cultural background has influenced his cooking style, bringing together a unique blend of flavors and techniques from various traditions. His dedication to the culinary arts is evident in the new gorgeous state-of-the-art bakery that he designed in Nocatee with great passion for innovation and perfection of baking.
Chef’s expansive education and career wasn’t just about baking. His rigorous training includes some of the most renowned culinary institutions:
Why Nocatee? Somehow to Paulo and his wife Carina it was a miracle that they chose Northeast Florida — perhaps it was their destiny to land where their first impression was “It feels like home”! A perfect family setting, a supportive elementary school only a bicycle or golf cart ride away and a picture-perfect location to share their artistry beyond the kitchen.
Paulo is also a prolific author, having written numerous publications on baking, cooking and pastry. His book “Técnicas de Cervecería Artesanal” (“Craft Beer Techniques”) is a testament to his diverse culinary interests and expertise. In 2010, he was recognized by the Gourmand World Cookbook Awards for his book “Técnicas de Padaria Profissional” awarded the best in the world bakery techniques in Portuguese, Spanish and English. By 2019, his book “Entre 2 Panes” (“Between Two Breads”) won the award for the best hamburger-and-sandwich book in the world!
The menu is occasionally custom designed for Le Pain de Paul’s clients. You can order anything from the online menu, prepared fresh upon request. Whether choosing delivery to your door or scheduling a pick-up, Paulo delivers to Nocatee and nearby surrounding neighborhoods. And it's free for orders over $20. (otherwise, $3 fee). For busy clients, delivery is contactless. Each morning, they leave the order at clients’ doorstep. Although if you’re up early, you can wave hello and go to your door to see the chef! Each client's demand is customized for your preference. And if you choose to pick up, you might get lucky with an invitation to view Chef’s kitchen!
My first order included so many of our favorite classical breads and pastries: almond and chocolate croissant (flaky and buttery), cranberry and lemon scones, cheese scones, blueberry and lemon muffins, baguette, pain au chocolat (pure indulgence), chausson aux pommes (apples in puff pastry), wellness bread — a staple of grains and seeds, walnut and cranberry loaf! Each one is a labor of love, a joy to make, a savory combination of flavors, and of course the quintessential baguette where Chef's love for baking began.
When I chose to have my first early morning delivery, the big brown Pain de Paul bag was such a thrill, including Petit Brioche, Sweet Soft Buns (Pebete — an Argentine favorite — soft, mildly sweet), Pao de Queijo — Brazilian cheese puffs … and a jumbo Semolina bread.
Le Pain de Paul is such a spectacular new bakery concept — bread on demand! This innovative approach ensures that everyone has access to choose among freshly baked breads, patisserie and Italian pastas — having it delivered to your home. And it’s not just any bread that many of us may recall from the bread delivery trucks of the 1950s. Paulo is our personal chef with today’s technology to treat our palates with deliciousness! Winning the 2023 and 2024 Ponte Vedra Recorder’s “Best of the Best” Bakery award is miraculous considering that Paulo’s the newest baker on our block! www.PaindePaul.com
I cherish M. F. K. Fisher's words: “The smell of good bread baking, like the sound of lightly flowing water, is indescribable. Breadmaking is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells.”
