The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

And the winner of Best Baguette in Paris 2010 is:

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LindyD's picture
LindyD

And the winner of Best Baguette in Paris 2010 is:

Djibril Bodian of Le Grenier à Pain Abbesses


With thanks to Farine, who is always up on the latest in the world of bread.


Edit:  One of the judges posted a blog on the competition.  Gosselin took fifth.  Here's the link to her comments

hansjoakim's picture
hansjoakim

Thanks for that, Lindy!


I just read about this in the Independent as well. I stayed in this neighborhood last time I visited Paris, so I'm wondering if I've tasted Bodian's traditional baguette already... It's all hazy, and there were so many great ones...

blaargh's picture
blaargh

Thanks for the links! It sounds like Bodian is truly humbled to have the title.


The author of the blog mentions Stephen Kaplan, which reminded me of the Conan interview. I'm sure everyone here has seen it by now, but this never gets old for me:


 


SylviaH's picture
SylviaH

Thanks for sharing!


Sylvia

bnom's picture
bnom

I hadn't seen that interview with Kaplan before...Hilarious! 

SylviaH's picture
SylviaH

Sylvia

TimM's picture
TimM

Still laughing,


TimM

LindyD's picture
LindyD

I'll have to check out the video when I get home tonight - but can you imagine tasting 150 baguettes in four hours?  Burp.


I think the judges deserve an award.

Aad Rijkee's picture
Aad Rijkee


 


Bought this week. Very rich aroma, perfect crust and very big holes. 10 out of 10

Aad Rijkee's picture
Aad Rijkee

and here is the Bodian crumb

hansjoakim's picture
hansjoakim

Thanks for posting that Aad Rijkee! :)


To be perfectly honest, that doesn't look like a baguette crumb to me. Paris' best ciabatta, fine, but baguette? Judging from the rabbit burrows in the crumb, I think the dough looks a bit underdeveloped - I would've preferred a more regular crumb (but then again, I'm one of those conservative, ignorant fools who think that baguettes should be baked with poolish, not sourdough).


*runs for cover*

SteveB's picture
SteveB

Hans Joakim, I had the exact same reaction to the crumb structure as you when I saw the photo.  Make room under cover for me because I, too, tend to be a traditionalist when it comes to baguettes.


 


SteveB


www.breadcetera.com


 

Phyllis Flick's picture
Phyllis Flick

 


This week marks La Fete du Pain in France with events throughout the country.  On Saturday, 15 May the city of Paris will host the 7th "Master de la baguette de tradition française".  Master bakers from 4 regions will be on hand to bake 40 baguettes each and will be judged by a professional jury with the winner being announced at Notre Dame de Paris at 16h45.  Djibril Bodian (this year's winner of La Grand Prix de La Baguette) and Daniel Pouphary (the runner up) will be representing Paris, Cédric Niel and Dominique Guignier les Hauts-de-Seine, Jérôme Duchamp and Anis Bouabsa Seine-Saint-Denis, and Éric Sanna and Cyril Polledri will represent Val de Marne.   I will post the winner next week and may write something up on my blog:


www.parisnotebook.wordpress.com