We NOW DELIVER the following to Greater Picayune Area Businesses:
- Breakfast
- Lunch
- Deli Trays
- Any Bakery Items
Delivery Hours: Tues-Fri 8am-3pm
$20.00 Minimum – $5.00 Delivery Fee
Order 24 hours in advance for best selection, but not required!
Paul's Pastry News & Events
Delivery Now Available
New Commercial
Check out our new commercial…
Check out our new fan page on Facebook!
PMHS Class Reunion
Picayune Memorial High School Class of ’75 Reunion – June 26, 2010
E-mail Sherri at sales@paulspastry.com for more info!
In the News
Watch for Paul’s Pastry on WLOX Channel 13 at 11:30 am on “Shop South Mississippi” March 9 & 19!!
Paul’s Pastry Shop extra busy creating king cakes
From 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.
[ read more… ]
Mythbusters
Even the Mythbusters love king cakes from Paul’s Pastry!!!
Picayune’s Pastry King
From 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 www.southernliving.com/travel/south-central/picayunes-pastry-king-00400000006883/.
Scrutinize business to retain profits
According 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 modern-baking.com/mag/scrutinize_business_retain/.
Pauls Pastry thrives after disaster
The 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 modern-baking.com/retail_baking/mb_imp_18279/.
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