33rd edition of Grand Prix de la Baguette in Paris with over 200 baguettes

Paris is hosting the 33rd Grand Prix de la Baguette competition, held at the historic headquarters of the local bakers' guild. Over two hundred baguettes are displayed on two long tables, each numbered, measured, and weighed before evaluation. The main prize is not only a cheque for 4,000 euros and prestige, but above all a one-year contract to supply Élysée Palace with baguettes. This aspect of the competition underscores its prestigious nature and close ties to French state tradition. Organizers and participants place great emphasis on artisanal bread quality. As competing bakers stress, the fermentation time, quality of the sourdough starter, and type of flour are crucial for the final taste and texture of the bread. One competition veteran, Vincent Joly from the „Grenier à Pain” chain, notes that baguette quality in Paris is rising, and customers are becoming more demanding. Meanwhile, baking the more expensive and traditional „Baguette Tradition” has become standard instead of simpler versions. However, there is a price barrier that is hard to cross – according to Joly, the optimal price for this better bread should be 2 euros, but the psychological threshold for Parisians is between 1.30 and 1.50 euros per piece. This points to the economic challenges even renowned artisans face. 33 — edition of the Grand Prix de la Baguette competition in Paris The baguette, as a cultural symbol of France, was inscribed on UNESCO's list of intangible cultural heritage in 2022. Traditional baking of this bread, according to strict rules, aims to protect French baking art from industrialization.Evaluation covers not only taste and crust crispiness, but also proper crumb porosity and bread length. There is strong competition among French mills, such as Foricher, which supply high-quality flour. The dough preparation process can take up to 24 hours, showing how labor-intensive and demanding it is to produce the perfect baguette. Thus, the competition plays a dual role: promoting local craftsmanship at the highest level, while also serving as a barometer for the health of this traditional industry amid rising costs and consumer demands.