The Paul bakery chain — which began in Lille, France, in 1889 and has since morphed into a yeasty empire that spans the globe (think Starbucks with Camembert sandwiches) — decided to test U.S. waters by sailing into Miami (2005) and Palm Beach Gardens (2006), with plans to open at Sawgrass Mills any minute now. Apparently, somebody at corporate counted up the number of half-decent bakeries in this vicinity (pick a number between one and four) and remembered the old saying that nature abhors a vacuum. Paul flies in its bread, partially prebaked in France from the original recipes and made from a rare and expensive winter wheat "grown according to principals of sustainable agriculture." Choose from country, whole wheat, rye, six cereal, white, or the fougasse (made with olive oil). It may not meet the standards of your pickiest Parisian boulanger, but for a loaf you can pick up at the mall, this bread promises to do its part in making the low-carb craze obsolete.