Bread Winners –
The Best Paris Baguettes

Crunchy On The Outside, Airy On The
Inside: A Winning Combination

Bread has always been important in France, and Paris baguettes are most definitely a part of that tradition.

While the French eat a lot of bread, particularly baguettes, they used to eat a lot more.

A hundred years ago the typical Parisian ate 620 grams of bread per day, nearly a pound and a half. Today, that amount is more like 150 grams, just over five ounces.

Over the years, as demand declined, so did the quality of Paris baguettes. Things got worse during World War I and World War II when rationing affected bakers' ability to get supplies.

The dubious quality of some Paris baguettes led to changes in the early 1990s. Consumers and artisan boulangers banded together to try to return the traditional quality of Paris baguettes.

Were the food-loving French going to sit back and take this? Mais, non !

The Return of Le Bon Baguette

Paris baguettes Alexandre & his baguettes through the years

In 1993 a French law was passed that regulates how a baguette de tradition (traditional baguette) must be made.

Baguettes de tradition have to be made on the premises of the boulangerie, from start to finish. They can contain only four ingredients — wheat flour, yeast, salt and water. Only then can they be called tradition.

The baguette law is supported by an annual competition for the best Paris baguettes, the Grand Prix de la Baguette de la Ville de Paris, in which then winner, the top baguette maker of the year, gets the honor of supplying the French presidential residence with baguettes every morning for the entire year.

So, when buying a baguette in Paris, we recommend you always ask for a tradition and, if you get a chance, try a baguette from one of the prize winning boulangeries.

Behind the Scenes of a Paris Boulangerie

Behind the Scenes of a Paris Boulangerie

Take a tour behind the scenes at a authentic Parisian boulangerie to discover every aspect of the art of the baguette and that other paragon of french pastry, the croissant.

There will be plenty of baguette and croissant tasting in this one-hour guided tour. Eat bread, be happy.

Grand Prix de la Baguette de la Ville de Paris

Paris Baguettes 2014 Winners

The 2014 winning roster is unusual in that there are a number of ties, including one three-way tie. Thus, there are a total of fifteen boulangeries winning honors this year.

  1. Aux Delices du Palais, 60 boulevard Brune, 75014
  2. Tie: Au Petit Versailles du Marais, 27 rue François Miron, 75004 and La Montmartoise, 43 rue de Clignancourt, 75018
  3. 134 RdT, 134 rue de Turenne, 75003
  4. Tie: Au Pain d'Autrefois, 83 rue Damrémont, 75018 and Maison Delcourt, 100 rue Boileau, 75016
  5. Tie: Gosselin Saint Honoré, 125 rue Saint Honoré, 75001 and Les Artisans du Pain, 81 rue Didot, 75014
  6. Boulangerie Mulot, 75 rue de Seine, 75006
  7. Macaron's Café, 77 avenue du Général Leclerc, 75014
  8. 3-way Tie: Liberté, 39 rue des Vinaigriers, 75010; La Petite Marquise, 3 place Victor Hugo, 75116; Acacias Etoile, 31 rue des Acacias, 75017
  9. Meksem, 27 rue Campo Formio, 7501.
  10. Le Petrin Normand, 152 rue de la Convention, 75015


Paris Baguettes 2013 Winners

  1. Au Paradis du Gourmand, 156 Rue Raymond Losserand, 75014
  2. Boulangerie Raphaëlle, 1 rue Feutrier, 75018
  3. Boulangerie Damiani, 125 avenue du Clichy, 75017
  4. Christian Vabret, 27 rue Francois Miron, 75004
  5. Maison Cailleaud, 104 Cours de Vincennes, 75012
  6. Maison Landemeine, 56 rue du Clichy, 75009
  7. Dominique Saibron, 77 avenue du Géneral Leclerc, 75014
  8. Le Grenier à Pain Lafayette, 91 rue Faubourg Poissonière, 75009
  9. La Parisienne, 12 rue Coustou, 75018
  10. Claude Besnier, 40 rue du Bourgogne, 75007


Paris Baguettes 2012 Winners

  1. Boulangerie Mauvieux, 159 rue Ordener, 75018
  2. Raoul Maeder, 111 boulevard Haussmann, 75008
  3. Boulangerie Audou, 10 rue de Chanzy, 75011
  4. La Pompadour, 110 rue de la Tour, 75016
  5. Arnaud Delmontel, 39 rue des Martyrs, 75009
  6. La Petite Marquise, 3 place Victor Hugo, 75016
  7. Guillaume Delcourt, 100 rue Boileau, 75016
  8. Eran Mayer, 100 rue du Théatre, 75015
  9. 134 RdT, 134 rue de Turenne, 75003
  10. Les Saveurs de Wagram, 169 avenue de Wagram, 75017


Paris Baguettes 2011 Winners

  1. Au Levain d'Antan, 6 rue des Abbesses, 75018
  2. Gaétan Romp, 14 rue de la Michodière, 75002
  3. Les Saveurs du 20eme, 120 rue de Bagnolet, 75020
  4. Gontran Cherrier, 22 rue Caulaincourt, 75018
  5. Le Fournil du Village, 12 place J.B. Clément, 75018
  6. Les Gourmandises d'Eiffel, 187 rue de Grenelle, 75007
  7. Julien, 75 rue Saint-Honoré, 75001
  8. Philippe Marache, 92 av de la République Paris, 75011
  9. Philippe Bogner, 204 rue des Pyrénées, 75020
  10. Le Grenier à Pain Saint-Amand, 33 bis rue Saint-Amand, 75015


Paris Baguettes 2010 Winners

  1. Le Grenier à Pain Abbesses, 38 rue des Abbesses, 75018
  2. La Parisienne, 28 rue Monge, 75005
  3. Dominique Saibron, 77 Avenue du Général Leclerc, 75014
  4. Yves Desgranges, 6 rue de Passy, 75016
  5. Philippe Gosselin, 258 Boulevard Saint-Germain,75007
  6. Xavier Doué, 163 Avenue de Versaillais, 75016
  7. Boulangerie Lohézic, 31 rue Guersant, 75017
  8. Boulangerie d’Isa, 127 rue de Charenton 75012
  9. Mohamed Zerzour, 50 rue de l'Amiral Roussin 75015
  10. Zerzour II, 324, rue Lecourbe, 75014

Good Bread Is Back

Good Bread Is Back Cover

A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It

This beautifully illustrated is book for anyone interested in French food and Paris baguettes. You know, people like us!

Widely recognized as a leading expert on French bread, food historian Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality.

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