Sithamparappillai from Fournil Didot Wins the Grand Prix de la Baguette 2026

This year's resolution of the Grand Prix de la Baguette in Paris once again proved that the guardians of France's most sacred culinary tradition are craftsmen with immigrant roots. Sithamparappillai, owner of the bakery "Le Fournil Didot" located in the 14th arrondissement, was officially announced as the winner of the 33rd edition of this prestigious tournament. A jury composed of experts, officials, and randomly selected residents of the capital analyzed 203 traditional baguettes. The selection process was ruthless: each piece of bread had to fall within strictly specified ranges for length (55–65 cm) and weight (250–300 g). The baker, who came to France from Sri Lanka, admitted frankly that he initially did not plan a career in baking, but passion and hard work allowed him to reach the artisan summit in the French capital. The Grand Prix de la Baguette de la Ville de Paris has been organized since 1994. This competition was created to protect traditional bread from the expansion of industrial bakeries and frozen dough, which ultimately led to the baguette being inscribed on the UNESCO list.Winning the competition organized by the City Hall of Paris carries enormous prestige and economic consequences. In addition to a cheque for 4000 euros, the winner gains an exclusive contract with the Élysée Palace. For the next twelve months, it will be the craftsman from the 14th arrondissement who is responsible for supplying fresh bread to Emmanuel Macron's table. For a small artisanal bakery, this usually means immediate queues of customers forming in front of the establishment from dawn. Food critics emphasize that the baguette from "Le Fournil Didot" delighted the judges with its perfect crust crispiness and impeccable crumb porosity, which, while maintaining the salt limit at 18 grams per kilogram of flour, is an extremely difficult art to master. „La boulangerie, je n'y avais jamais pensé” (I had never thought about baking) — Sithamparappillai The event also has a social dimension, showing successful integration and achievement through traditional craftsmanship. In recent years, winners have often been bakers from Asia or Maghreb countries, becoming a new symbol of modern France, where traditional culinary values are cultivated with great care by new citizens. The competition is also a test for local officials, who, by promoting the highest quality bread, support small businesses in arrondissements distant from the city's tourist center. This year's success of the 14th arrondissement will certainly influence Paris's gastronomic map, directing foodies' attention towards Rue Didot. The next edition of the competition, according to tradition, will take place in a year, and until then, Sithamparappillai's baguette will remain the official benchmark of Parisian taste.