The baguette is a matter of national pride and, for Parisians, it is even an institution. Every year, the Grand Prix de la Baguette de Paris is awarded to a bakery, giving it the right to supply the Élysée Palace, the residence of the Head of State, for a year!

On 2 May, the contest open to all bakeries in Paris attracted 168 participants, often extremely competitive. Each baguette has to meet precise criteria. It must measure between 55 and 65cm and weight between 250 and 300 grams. The panel of judges then decides according to bake, taste, crumb, smell and visual appearance. Making a “good” baguette takes time for artisan bakers. Kneading, fermentation, dividing into pieces , resting, shaping… and, finally, the little cuts made on the surface before baking.

The panel of judges is made up of bakers, including the previous and first year's winners, representatives from the various areas of the food industry, journalists and six voluntary Internet users drawn from a hat. They awarded the prize for the best artisan baguette for 2012 to Sébastien Maugieux, a 37-year-old baker based at 159 rue Ordener in the 18^th arrondissement.