The best baguette in Paris is from Djibril Bodian at Le Grenier à Pain by Magdalena Rosova

On Monday Djibril Bodian, 33 years old, won the annual prize for baking the best traditional French loaf in Paris. Would you like to try the best baguette in Paris? You can find it on Montmartre’s rue des Abbesses. Bodian is of Senegalese origin and he works at the Grenier à Pain shop in Paris. In the contest he beat 162 others bakers. The contest was held in central Paris and the bakers' and patissiers ' professional headquarters tasted tested all the baguettes. The competition has very high criteria and strict rules. 22 baguettes were disqualified for braking the rules of the jury. Only baguettes that were delivered before 1pm, were between 50 and 70cm in le! ngth and weighed between 240 and 340 grammes were accepted to the competition. The jury judged baguettes' taste, smell, crustiness , appearance and the quality of the airholes. For jury the airholes are a crucial element in traditional baguettes. The baguette de tradition was officially defined in France in 1993. According to the definition traditional baguette must be made from flour, water and salt. The addition of very small amount of bean or soya flour and malt is also allowed. The jury traditionally consists from bakery professionals. But this year there was an innovation, five people from the public who had applied by internet were added to the jury. The winner of the competition received the prize of 4,000 euros. Besides money there is another advantage of winning. The winning shop will surely lure more people and the shop's business is likely to treble. It seems that Bodian's boss will need to employ more staff. The winning bakery will also become the off! icial supplier to President Nicolas Sarkozy. Every day it will! deliver 15-20 baguettes to the Elysée Palace.

related story (sgx16839): http://megzimbeck.com/2010/03/the-winner-the-best-baguette-i...

by Magdalena Rosova for Cantell TV (http://cantell.tv)

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