The Concours national de la Meilleure Baguette de Tradition Française

This competition, organized by the CNBPF, began in 2014 under the name of Master National de la Baguette de Tradition Française (National French Traditional Baguette Master). From its second edition onward, the competition was renamed Concours National de la Meilleure Baguette de Tradition Française (The National Best Traditional French Baguette Competition).

Although the contest traditionally takes place during the Fête du Pain Paris (Paris Bread Festival) organized by the bakers of greater Paris, the contest to reward the best traditional baguettes spans across all of France, in both mainland France and overseas territories.

It is also unique in that the baguettes are made in front of the public! The traditional baguettes must be made on site in a set amount of time.

Businesses that fall under the scope of code NAF 1071C are eligible to participate. This means that they have been awarded the regional prize for best traditional baguette in their region, the results of which are announced to the CNBPF prior to the competition by the region's president.

Three days, two stages
• Qualifying rounds day 1 and 2: all candidates take part, then the jury selects the three best baguettes from each day.
• Final stage day 3: the six best bakers from the qualifying rounds compete for the title.

Each candidate has six hours to make 40 baguettes that meet the requirements of article 2 of decree no. 93-1074 of September 13, 1993, under French law. They are made with ingredients that are provided without any branding. The use of additives or flavor enhancers is forbidden.

The baguettes must measure 19.6 inches (50 cm) in length and weigh 8.8 ounces (250 g) after baking, with a tolerance of +5% for both. The salt content must not exceed .6 ounces per 2.2 pounds (18 g per kilo) of flour. In the qualifying rounds, the candidates must present 20 baguettes.

Following the same principle, the finalists must present everything they've produced, a total of 40 baguettes.

The jury is made up of six professional bakers and ambassadors of French excellence, headed by a president who is a renowned professional: Pascal Barillon—the 2011 Best Baguette of Paris contest winner.

The baguettes are scored according to six criteria, with each one being worth twenty points: appearance, crust (color, crunch), aroma, crumb (color, air pockets), chewiness, and last but certainly not least, taste. But watch out for penalties for lack of compliance in terms of weight, length, or going over the time limit.

The prizes are handed out on the last day of the competition. The winner is the one who received the most points. The first, second, and third place prizes are awarded in this way, with the other candidates receiving the title of finalist.

Women have been competing in the competition since its second iteration. In 2017, Mei Narusawa, a baker from the Grand Est region, came out on top to win the much sought-after trophy.

The contest is a good opportunity to see, smell, get up close to and appreciate the work of French bakers. And this time of shared experiences and discoveries is open to all—from professionals to amateurs, and consumers of all ages. It's a unique coming together of exceptional talent!