Culinary Stops

The Best Baguette in Paris: Ten Top Addresses

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The Best Baguette in Paris: Ten Top Addresses

It’s not just a long, thin bread roll. The baguette is a way of life. And here’s how to choose the best Paris has to offer.

We tend to use the word "baguette" too often and not knowing exactly what it’s supposed to mean. Movies would have us believe that in Paris, everyone walks around with long, unwrapped bread rolls under their arms, the truth is much more complex. While there may be 1,200 bakers in Paris, all of whom produce baguettes, not all of them are of the same quality.

Before getting off on the search for the leavened Graal, there are a few things to keep in mind. First: ask for le baguettes de tradition, which are those that follow the esteablished laws. The brad must be between 55 and 70 centimetres in length and weigh between 240 and 300 grams. The ingredients must be as follows: flour, water, salt and yeast. But that’s not enough to make it a baguette. And so here’s the second suggestion: pay attention to the annual Grand Prix de la Baguette de Tradition Française de la Ville de Paris, a prize that is awarded after pre-selecting 141 eligible bakers. This year’s winner was Pascal Barillon dell’Au Levain d’Antan, whose baguettes were judged the city’s best in terms of taste, appearance and perfume. You won’t be disappointed: Or else, choose among the other nine finalists.

Au Levain d’Antan (Pascal Barillon)
6 rue des Abbesses

Gaétan Romp
14 rue de la Michodière

Les saveurs du 20eme (Pascal Jamin)
120 rue de Bagnolet

Gontran Cherrier
22 rue Caulaincourt

Le Fournil du village (M. Risser)
12 place J.B Clément

Les Gourmandises d’Eiffel (Gilles Levaslot)
187 rue de Grenelle

Jean-Noël Julien
75 rue Saint-Honoré

Philippe Marache
92 av. de la République

Philippe Bogner
204 rue des Pyrénées

Le Grenier à Pain Saint-Amand
33 bis rue Saint-Amand

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