Paul

Croissants as a safe bet when Starbucks is slammed

In Terminal 1 after security, PAUL is the backup plan when the Starbucks line snakes past 20 people. It’s the same French bakery chain you see in Paris and London: familiar black-and-gold branding, same style of croissants, baguette sandwiches, and macarons. Figure mid-$$ pricing for what is essentially decent carbs before an EZY or AF hop out of NCE.

This PAUL sits landside-adjacent to several gates in T1, so you’re usually 3–5 minutes from most Schengen departures. Expect standard options: butter croissant, pain au chocolat, ham-and-cheese baguette, quiches, plus sweets like éclairs. A plain croissant runs more here than in town bakeries on Avenue Jean Médecin, and online reviews call that out. Still, it beats boarding a 2-hour flight on just airplane crackers.

Coffee is the weak spot. More than one Google review calls it “average” or “weak,” and it tracks: espresso shots come fast but light, and cappuccinos lean milky. If you’re picky about coffee and have time, you might grab your caffeine elsewhere and use PAUL just for pastries or sandwiches. Think of it as food-first, coffee-second.

Timing matters. Several reviewers say pastries feel stale later in the day, especially after 15:00, when trays sometimes just rotate between counter and back shelf. If you’re on a morning departure around 08:00–10:00, you’ll have the best shot at fresher bakes and warmer baguettes. Afternoon flights get more hit-or-miss texture and drier crumb.

Expect airport pricing on everything: that “simple” ham-butter baguette and a small coffee can easily hit €9–€11. Lines move reasonably quickly, usually under 10 minutes except at peak 07:00–09:00 departures. Practical tip: if you care more about pastry quality than latte art, grab a butter or almond croissant before 11:00 and skip the larger, pre-made sandwiches that sit the longest.