Paul’s Pastry Shop attends the Southeastern Retail Baker’s Association Convention July 23 – 25, 2011 in Birmingham, AL.

The Paul’s Pastry Team participated in Continuing Education Classes presented by Dawn Foods; Perfect Fondant by Rebecca Sutterby; Fancy Layer Cakes & Tortes by Mary Strossner from Strossner’s Bakery; Social Media presented by General Mills/Pillsbury; Cake Decorating Showcase presented by Freeman’s Bakery; Motivational Speaker, Karen Isbell; and Chocolate classes presented by World Renowned Guittard Chocolate Pastry Chef, Donald Wressell.

Pictured L to R is: Lynda Stinson, Retail Sales Manager, Paul’s Pastry; Angel Cupstid, Decorator; Felix Sherman of Ambrosia Bakery in Baton Rouge, RBA’s President; Susan Nicolias, Retail Bakers of America Executive Director; Sherri Paul Thigpen, Board of Directors, RBA & Owner Paul’s Pastry and Donna Wilt, Paul’s Pastry Decorating Room Manager.

Pictured below is: The Paul’s Pastry Team with Pastry Chef, Donald Wressell. Chef Wressell has worked at several prestigious hotels including the Four Seasons in Beverly Hills. He is a two-time winner of Top Ten Pastry chefs by Chocolatier Pastry Art & Design; and has been named Pastry Chef of the Year. He has been a team member and coach of the USA team of the World Cup of Pastry-Le Coupe du Monde de la Patisserie, several times. Some of his televisions appearances include: The Challenge Series, the Food Network, ET, Access Hollywood & Good Morning America.

Paul’s Pastry continues to learn new and upcoming techniques to give our customers only the best from the very best.