It doesn’t take much to make a good baguette: water, good flour, yeast, and a pinch of salt. However, not all baguettes have the same taste, crispness, or quality. What makes a good traditional baguette is, above all, the resting time. This is a key factor that sets one baguette apart from another, making it truly unforgettable. This year, the Greater Paris Bakers’ Union named Fournil Didot’s traditional baguette the best in Paris. And it’s easy to see why!
The best traditional baguette in Paris
Located at 103 rue Didot, this bakery won the 2026 competition for the best traditional baguette in Paris hands down. And believe us, the competition was fierce: each baguette had to weigh between 250 and 255 grams, be between 55 and 60 centimeters long, and, above all, had to have fermented for fourteen hours at 5°C. This resting time, called proofing, is crucial for developing the typical aromas of the baguette and also promotes a honeycomb crumb. It is also thanks to this technique that the crust is generally very thin, crispy, and golden.
best traditional baguette in Paris
For baker Sithamparappillai Jegatheepan, who arrived in France in 2003, this is the ultimate accolade! In addition to winning the competition and the handsome sum of €4,000, the Sri Lankan-born baker will supply the Élysée Palace for a year. This means that the president himself will be able to enjoy delicious baguettes from this bakery every day… A specialty that brings everyone together, and that you too can enjoy!
Location: 103, rue Didot, 75014 Paris