Gate-side in T2, Paul is the familiar French bakery face.
Paul sits airside in Terminal T2 at Adolfo Suárez Madrid–Barajas, so you clear security before you see the black-and-gold sign. It runs typical airport hours that follow flight banks, roughly early morning through late evening, and draws people looking for a quick croissant and coffee before Schengen departures. Expect classic bakery counters rather than table service and pay at the till before you sit.
Menu is the usual Paul lineup: butter croissants, pain au chocolat, baguette sandwiches, quiches, and small tarts. A ham-and-cheese baguette plus a coffee can easily run around €10–€13, which is standard for MAD T2. Portions land on the lighter side, so a single sandwich might not carry you through a 4-hour connection. Coffee is machine-based espresso, serviceable but not specialty-level.
Best bets: grab fresh pastries that just came out, usually in the first morning wave between 06:00 and 09:00, when turnover is highest. The fruit tarts and éclairs hold up well through the day, while pre-made sandwiches can get a bit dry if they sit for several hours. If you care about texture, pick a baguette that looks recently cut and avoid ones with visibly tough crust or soggy bottoms in the display.
Seating is open to the concourse, with small two-top tables that fill quickly during the mid-morning bank of flights around 09:00–11:00. You may end up balancing a tray at one of the standing tables if your gate call is close. There are no power outlets at most seats, so charge your phone at a terminal pillar before you sit down with a coffee.
Practical tip: check your boarding pass for a T2 gate at the far 20s or 30s and budget at least 10 minutes’ walk from Paul to avoid chugging a too-hot espresso when final call pops up.