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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
14 rue de la Michodière
Les saveurs du 20eme (Pascal Jamin)
120 rue de Bagnolet
22 rue Caulaincourt
Le Fournil du village (M. Risser)
12 place J.B Clément
Les Gourmandises d’Eiffel (Gilles Levaslot)
187 rue de Grenelle
75 rue Saint-Honoré
92 av. de la République
204 rue des Pyrénées
Le Grenier à Pain Saint-Amand
33 bis rue Saint-Amand