Sri Lankan Baker Triumphs in Paris Baguette Competition, Secures Élysée Palace Contract
In the heart of Paris, where bread is revered as a divine staple, the Bakers Union headquarters stands as a sacred training ground for aspiring artisans. This institution, often called a cathedral for bakers, has produced numerous masters of the craft. Recently, one of its disciples achieved a remarkable feat, winning the prestigious Grand Prix de la Baguette de Tradition Francaise.
The 33rd Edition of a Revered Contest
On Thursday, the 33rd annual competition unfolded, focusing exclusively on baguettes de tradition. According to French law, these traditional baguettes must be made with only four ingredients: flour, water, yeast, and salt. Each entry must also meet strict standards for size, weight, and salt content, ensuring the highest quality.
Out of 143 contestants who submitted their creations, Sithamparappillai Jegatheepan, a 43-year-old baker at Fournil Didot in Paris's 14th arrondissement, emerged victorious. His prize includes 4,000 euros and the coveted opportunity to supply bread to the French president's residence, the Élysée Palace, for an entire year.
Rigorous Judging Process and Ideal Baguette Standards
The jury, led by Nicolas Bonnet Oulaldj, Deputy Mayor of Paris, evaluated the baguettes based on multiple criteria: appearance, taste, baking quality, crumb texture, aeration, size, and salt content. Bonnet-Oulaldj described the ideal baguette as resembling a beehive in structure, emphasizing the importance of visual and textural perfection.
After initial identification, the baguettes were meticulously measured for length and weight. Thirty pairs were removed and donated to a local charity, while the remaining 113 underwent a blind tasting session. Jegatheepan's entry stood out for its exceptional craftsmanship and superior quality, securing his win.
Jegatheepan's Journey from Sri Lanka to Parisian Success
Jegatheepan arrived in France from Sri Lanka in 2003, initially working in restaurants before discovering his passion for baking in 2008. With no formal training, he learned the art on the job and now owns two bakeries in Paris. Overwhelmed by congratulatory customers at his southern Paris shop, he expressed disbelief at his victory.
"I never thought I would win the competition," he said. "It was my first participation, and I won the first time. I'm happy, happy, happy." He added that his daughter was particularly thrilled, joking that she had threatened to bar him from home if he didn't win. Her joy upon hearing the news was immense.
Team Reaction and Historical Context
Christianne Ribeiro, a worker at Jegatheepan's bakery, noted that the team was still processing the achievement. "We're happy to have won the prize; we never thought we would, and now it's actually true," she said, highlighting that supplying the Élysée Palace would be a novel experience for them.
Interestingly, this is not the first time a Sri Lankan baker has received this honor. In 2023, Tharshan Selvaraj won the 30th edition of the competition. The event was established in 1994, following the French government's Le Décret Pain (the Bread Decree) in 1993, which officially distinguished high-quality baguettes from inferior versions.
This victory underscores the global appeal of French culinary traditions and the skill of immigrant bakers in Paris. Jegatheepan's story is a testament to dedication and talent, proving that even without formal training, one can rise to the top in a city that worships bread.
