Confédération Nationale des Boulangers-Pâtissiers Français
Following in the footsteps of the "gastronomic meal of the French," recognized by UNESCO in 2010, the Confédération Nationale des Boulangers-Pâtissiers Français (CNBPF), represented by its president Dominique Anract, sent in an application in the hope of achieving intangible cultural heritage status for the "know-how and culture of the baguette of bread." A 2018 survey revealed that 9 in 10 French people were in favor of this application.
Could you tell us about the CNBPF—the organization you're the president of?
What is the baguette's place among France's other kinds of bread?
The application isn't just about the baguette, but also the know-how that leads to its production. Why is that?
Presenting an application like this is almost like a competition, and you have to pool together a lot of resources. What are your takebacks from this adventure?
After you'd convinced the French authorities, you went out on a pilgrimage to convince the world.
What's the timeline like for the baguette at UNESCO?
Any comments for bread-lovers around the world?
