They arrive from the four corners of Paris by motorbike, bicycle, van, drop off their still warm baguettes upstairs, with their names in a closed white envelope, then hurry back to their bakeries to resume work.
After pooling notes, the winner was proclaimed Friday it is Makram Akrout, bakery “Reuilly Bakers” in the 12th district.
For the 42-year-old craftsman, including 19 years of work in France after arriving from Tunisia, “it is the harvest of these years of experience”.
I’m very proud. I have to be up to the task, with all the people who are going to come here to taste the best baguette in Paris. Said Makram Akrout, winner of the annual competition for the best baguette in Paris
Mr. Akrout was ranked 10th in 2017, and 6th in 2018. To welcome new customers, he reflects exceptionally open on Sunday.
PHOTO FROM FRANCEINFO WEBSITE
For Makram Akrout, a 42-year-old craftsman, including 19 years of work in France after arriving from Tunisia, “it is the harvest of these years of experience”. His coronation grants him the title of official supplier of baguettes to the Elysée Palace for one year.
Some 173 bakers were trying this year to win the grand prize for the best baguette in the city of Paris, out of the 1,107 artisans in the capital, the birthplace of the baguette.
“The quality of the bread in the competition must match the quality sold in the shop. We just do as usual, ”slips by placing his work Xavier Lerty. The baker in the 11th district is participating for the third time.
In the offices of the Grand Paris bakers’ union, in the heart of the capital, the baguettes are received and then anonymized under a number. They are then tasted and then rated by a jury of 12 professionals and residents according to five criteria: visual appearance, smell, cooking, honeycombing of the crumb, and of course the taste.
Each baguette must be “traditional”, weigh between 264 and 314 grams, and measure between 55 and 70 cm.
“Today is an extraordinary time to bake beautiful bread. No humidity in the air, it is not too hot: we will have a good taste, ”predicts Franck Thomasse, the president of the union. “Today it has to be perfection.”
The prize is a “coronation” and “recognition of know-how”, emphasizes Franck Thomasse. Because the variables to be controlled are multiple: time of pushing of the dough, of cooking, but also “outside temperature, of the water, of the oven, of the dough …”, he lists.
There were several years when it was the 18th arrondissement won. Bakers used to say: “The water has something to do with it!”. But to believe him, only the knack counts.
In addition to the prize, Mr. Akrout won the right to supply the Elysée Palace with baguettes for one year. “I’m going to prepare for that,” he apprehends.
For 6 months in a new store, he hopes to increase turnover by 30 or 40% and plans to hire to meet the demand.
