A prestigious competition
My dear readers,
During March, a jury will select the best baguette in the capital!
For the pleasure of our eyes and taste buds, a large number of bakers will present their crunchy and crispy baguettes.
You must now that different selection criteria will be selected for this prestigious competition such as taste, cooking, crumb, smell and appearance.
Each baker will have to make on the spot and in front of the public 40 French Tradition Baguettes.
We will have the chance to watch the craftsmen prepare their best creations.
Crunchy on the palate, we love the French Tradition Baguette for its creamy color, its aromas of hazelnut. Tradition is now an icon of French gastronomy.
Today French Tradition Baguette is considered as the ambassador of French bread. Over the years, she has become a myth.
My dear readers, note that there are several versions that can explain the origin of the French baguette.
The bread in the form of baguette knows its origin in Vienna. It was imported in France in the nineteenth century and then developed in the 1920s in Paris because its preparation requires less time of kneading and cooking than the traditional bread.
Another theory suggests that the Baguette appeared under the Napoleonic regime. It would have been invented so that the bread is more easily transportable by the soldiers. They had to wear it along their legs in their pants.
Even if today we do not know the accuracy of its origin we find the baguette everywhere. It is essential to our traditional French meals!
See you soon!