In a heated competition among the finest bakers in the city, Au Levain des Pyrénées has emerged victorious as having the best baguette in Paris, securing the coveted title of the Grand Prix de la Baguette de Tradition Française de la Ville De Paris. The announcement was made yesterday at the esteemed competition, which is in its 30th year, celebrating the artistry and craftsmanship of the quintessential French loaf.

Tharshan Selvarajah, the baker behind Au Levain des Pyrénées, stole the show with his outstanding baguette, captivating the taste buds of the discerning panel of judges in a blind taste test based on five categories: appearance, cooking, texture, smell and taste.

Each baguette must be between 55 and 70 centimetres, weigh 250 to 300 grams and contain 18 grams of salt per kilogram of flour.

Born in Sri Lanka, 37-year-old Selvarajah emigrated to France nearly a decade ago where he quickly discovered his love of baking. His dedication has clearly paid off by taking top spot in this prestigious accolade.

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The win for Au Levain des Pyrénées comes with more than just a pat on the back. As the grand champion, Selvarajah will receive a prize of 4000 euros and the esteemed privilege of a year-long contract to supply baguettes to French president, Emmanuel Macron.

Baguettes entered into the competition are held to very exacting standards and must adhere to the rules of “baguette de tradition” ie, the baguettes must be made by hand with only flour, water, salt and yeast and sold in the place that they are baked.

The appellation of sorts ‘le Décret Pain’ (or the Bread Decree) was introduced in 1993 as a response to the industrialisation of baguette making, as well as a price cap introduced by the French government to keep baguettes affordable which led to corner-cutting and put a financial strain on bakers.

The Grand Prix de la Baguette de Tradition Française de la Ville De Paris is a celebration of the decree and the bakers who hold fast to the time-honoured tradition of a very good loaf of bread.

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