Watch for Paul’s Pastry on WLOX Channel 13 at 11:30 am on “Shop South Mississippi” March 9 & 19!!
Paul's Pastry News & Events
In the News
March 8th, 2010Paul’s Pastry Shop extra busy creating king cakes
January 29th, 2010From WLOX (by Steve Phillips, air date 1/21/2010):
PICAYUNE, MS (WLOX) – The big football game this Sunday is welcome lagniappe for south Mississippi’s premier king cake maker.
Paul’s Pastry of Picayune is already extremely busy during the Mardi Gras season. But the Saints-Vikings match-up has the popular bakery working overtime.
Mardi Gras is the equivalent of the Super Bowl for the king cake business at Paul’s Pastry.
“During Mardi Gras season from January second until Mardi Gras day, we’ll sell between 50,000 and 52,000 king cakes,” said owner Sherri Thigpen.
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Order your Saints, Colts or Super Bowl King Cakes Today!
January 28th, 2010Order now for Super Bowl Sunday – Feb. 7, 2010
Mardi Gras King Cakes Coming to a Location Near You
January 21st, 2010Looking for delicious Mardi Gras King Cakes from Paul’s Pastry? Look no further because they might be waiting for you at your neighborhood corner store. Paul’s King Cakes will be sold at the following locations during the Mardi Gras season:
Mythbusters
August 16th, 2009Even the Mythbusters love king cakes from Paul’s Pastry!!!
Picayune’s Pastry King
August 13th, 2009From Southern Living:
Tell the folks in Picayune, Mississippi, that king cakes are strictly for Mardi Gras, and they’re liable to shake their heads in pity for those of us who don’t know any better. For them, any day is a good day to serve this pastry. Touted as “the biggest little bakery in South Mississippi,” Paul’s Pastry Shop brings this holiday treat to the Big Easy and beyond.
Read full story at http://www.southernliving.com/travel/south-central/picayunes-pastry-king-00400000006883/.
Scrutinize business to retain profits
July 1st, 2008According to Modern Baking, creative thinking ensures Paul’s revenue:
Natural disasters can wreak havoc on a bakery’s profits, but they can also make it better by forcing the owners to seek out new business. Paul’s Pastry Shop found itself in just such a situation after Hurricane Katrina. The bakery was in the midst of constructing a new facility when the hurricane hit. “We had a long time getting built. We had 10 months longer than we expected to get into this building because we couldn’t get people here to build it,” says Sherri Paul Thigpen, second-generation owner of the full-line retail bakery in Picayune, Miss. “It very much put a strain on us financially because we didn’t plan on having a note on this place and not be open. I think that you have to go out and look for business sometimes.”
Read full story at http://modern-baking.com/mag/scrutinize_business_retain/.
Pauls Pastry thrives after disaster
October 27th, 2007The following was posted on Modern Baking:
Though the national news media covered in excruciating detail Hurricane Katrina’s destruction of the Louisiana and Mississippi Gulf Coasts, one would be hard pressed to recall any positive reports coming from the storm’s aftermath. Certainly none about the area’s wholesale, retail and supermarket bakeries and bakery supply houses, which were knocked out of business.
One retail bakery not only survived Katrina but has thrived after losing all its products, ingredients, some major equipment and suffered damage to the building causing a three-week shut down. Paul’s Pastry Shop has benefited from a coming together of good luck, timely planning and “the hand of the Lord,” say co-owners Sherri Paul Thigpen and husband Robert Thigpen.
Read full story at http://modern-baking.com/retail_baking/mb_imp_18279/.
Free Gift Certificates from Paul’s Pastry Shop
August 8th, 2007Paul’s Pastry Shop would like to thank our loyal customers by offering you a chance to WIN FREE STUFF from Paul’s Pastry. We will be giving away $20 dollars worth of gift certificates each month in a drawing. The certificates will consist of $10 from Paul’s Pastry for bakery items plus $10 from Paul’s Pastry Mardi Gras Morning Cafe or $20 off shipping for a Shipped King Cake. All you have to do is print out the form off your computer and bring it in to our store or mail it in for our out of area customers. We will collect all returned certificates and place them in a barrel. A drawing will be held on the first of every month pulling 1 lucky name out of the barrel to determine our winner for the month.
We will be doing a drawing each month so be sure to invite all of your friends and family to check back each month to print out the new raffle tickets. Raffle tickets are available on our myspace page or here.
No limit on how many times you may enter but you are limited to 1 registration per visit or 1 registration per envelope. We at Paul’s Pastry would like to thank you for being a part of our business success over these past 37 years. We hope to serve you even better in the future.
Your Friends at Paul’s Pastry Shop, Sherri & Robert Thigpen, Laci & Clay Brunson, and all our staff
Crab ‘n’ Corn Bisque from Paul’s Pastry
June 6th, 2007Recipe for Crab ‘n’ Corn Bisque served in a Bread Bowl (Boule) is posted on the WLOX website at http://wlox.com/Global/story.asp?S=6646389.
Compliments of Chef Ed Hahn.