We already knew Paul bakery existed and was good because we had seen one two years ago in Charles de Gaulle airport during a layover. Being peak lunch time, Paul was doing a great business. In an effort to be speedy as we knew there was more on our to-do list, we ordered three pre-made waffles that were put into a warmer at 250 degrees Celsius. Then we could request chocolate syrup or powdered sugar as a topping. I was afraid the syrup would taste like Hershey's, but I ordered it anyway because I already knew what powdered sugar on a pastry tastes like. This trip was supposed to be about new things. I got nervous when the attendant brought out a 10 pound bag of chocolate and poured the chocolate out of a hole cut in the corner of the top of the bag. But everything turned out just fine. The chocolate had the texture and the flavor of chocolate syrup in America, but the aftertaste was much richer and less fake or plastic-y than Hershey's. Fortunately, the waffle wasn't so sweet to begin with.

Once warmed, the waffle was placed on a paper card that makes carrying a pastry easy. The idea is to push the pastry off the edge of the card to bite into it. Word to the wise, the chocolate seeps into the waffle quickly; so, the middle of it gets soggy by the time you get to it. Another recommendation: carry a Tide To Go. It worked wonders to get the chocolate out of my dad's coat.

For the story of the rest of the day's activities, click here.