Where is the Best Baguette

Thank you Stacy ... Welcome to Bonjour Paris - Sharon!

Hi Sharon,

Back in 2004 Stéphane Secco bought Poujauran's bakery at 20 rue Jean Nicot and expanded it to include a section next door, to become the current Secco Boulangerie-Patisserie.

Jean-Luc Poujauran has his own baking business but only sells wholesale to restaurants and other businesses.

Hope that answers your question!

Hi,

I have seen several of your feature writers and posters comment on Poujauran (e.g. Christian Constant gets his bread at Pourjauran for his restaurants.) I thought that Pourjauran is now Secco Patisserie-Boulangerie. Or is Jean-Luc Poujauran still baking, but elsewhere?

Merci
Sharon

Two weeks ago, I was in Paris getting baguettes every morning from Bechu in the 16th. My vote is for them, since we have a nearby Paul's in the 16th, which came out a sorry second. Ditto for their croissants and pain au chocolate. They supposedly got some award for their retro baguette.

For those Californians who come through LA, there is a wonderful French bakery in the San Fernando valley, just off the Topanga Canyon exit of the Ventura Freeway. It is called "Le Bon Bread". For a French couple that run the bakery, they make no apologies for the franglais. They have a continuous clientele from the entertainment industry to Hispanic maids changing busses at the nearby bus stop. My vote for them for best baguette, batard, and boules in Southern California. They also make a great "Buche de Noel".

It was the official contest for the City of Paris, Al.
A very BIG honor!

Who conducted the contest? Can't be too official if we don't know who done it
Who,What,Where,When (Journalism 101).

It's now "official." Twenty-three-year-old Pierre Thilloux has won the first prize for being Paris' finest baguette maker. The competition was stiff. There were 119 candidates. La Fournee d'Augustine turns out 900-1500 baguettes per day. The baker even supplies the Elysee Palace. Bet the baker and his crew of nine are all too happy to deliver there.

Would you make the trip?

96, rue Raymond-Losserand
75014

We freeze the left over often and use the "baguette" toasting or warming item that fits over the toaster, which we purchased on the rue Montmatre.

Have you tried freezing the left over (or even a fresh one)? If you haven't tried it you might be surprised. Bread (most any kind) is probably the most faithful food item after freezing that restores to its original consistancy.

Ever since my return from Paris at the end of April, we have been purchasing a fresh baguette every day. My husband picks up a fresh baguette on his way home from work, and we throw away what's not eaten within 24 hours.... there are three of us. We loved the way we saw men picking up baguettes on their way home from work, in Paris, and decided we would do the same when we returned to California. We especially love the baguette for breakfast

I frequently visit Kayser on the Rue Monge, and his epicerie next door, which are around the corner from me. When I was there last Monday his picture was being taken for an article on his baguettes. I will follow up as part of a trip report next week.

Now, this is good news, Phyllis, merci for the update.
Some concurrence for Paul, Mulot, etc. and Starbucks, bien sur.

While I've been to the Kayser's location on Rue d'Assas (I think), I've never made it to his shop on Rue Monge nor to the one on Blvd. Malesherbes which is also a snack bar that serves sandwiches, quiches, salads, etc.
I hope this new location will have a snack bar, too.

I thought people would be interested in knowing that Maison Kaiser is opening up a new store near the Odeon metro on rue Ancien Comedie

Merci, Marcel.

As for myself, I prefer pain à l'ancienne (dark one) as well. I only eat baguette, while in France. But then, I do enjoy it.
Its big disadvantage is, it just has to be fresh and must be eaten within the day, if not hours. When cut, it dries out very quickly, quicker than any other bread. I believe, that's also the reason, some French toast it the next day for their breakfast.

I also love the pain paillasse, sort of a rustic baguette, but with darker flour. It's often being served in restaurants now.

For Easter, I am going to get a bunny shaped brioche bread.

Ursula
I couldnt implicate myself in this dilemma
Personaly, I get used to the big bread (more 2 pounds) made "à l'ancienne" , with leavening. This bread conserve its texture while one week. Weekly, I am supplied (2 pieces) at home by my baker. All my guests like this bread, and sometimes I have to resupply... with baguette (here "flute") if bread "à l'ancienne" is not available.
Rare bakers make this bread demanding special manual work.

Al,
Mais oui, why not?

Either half a baguette or a whole ficelle. I can live with that.

PS: I am going to tell you something now. I noticed, that senior French people often prefer the ficelle to the baguette. I wonder why given there is more crust which can be difficult to chew.

But then, they also seem to like the soft and somewhat sweet brioche bread (toasted or not) for breakfast.

Marcel, feel free to correct me here.

Pour moi .....breakfast commands a nice crisp fiselle!!!

Yes, Al, it is Fables. Merci.
And I need to go there, so I will know for the rest of my life.
And another thanks. Your post just made me think of the colours and sizes here.

Anyway, 'best' is a personal matter. Just my opinion.

PS: The boulangerie Pierre Thilloux, 96 rue Raymond Losserand, 14th, is the 2004 winner of the Grand Prix de la Baguette de la Ville de Paris.
Given it's not that far from where I'm always staying, I might skip breakfast at La Rotonde and pop over for half a baguette, just to taste what it's like.

Moi, I like the baguette at Le Pain Quotidien. And also the croissants, pains au chocolat, and all that other good stuff.

URSULA...URSULA


I thought we settled this yesterday.... It's FABLES, you said.

Here's the best baguette ... apparently and according to the Independent's article.

But then, one would have to try out all Paris boulangeries to approve.
But I agree, the ones from Kayser, Julien and Poujauran are sublime.

BTW, Christian Constant gets his bread at Pourjauran for his restaurants. Not sure about Le Violon d'Ingres, but definitely for the Café Constant and most probably also for Les Tables de la Fontaine.
(I'll try to remember and will ask, when there).

While some of you will certainly miss Poîlane, Rue du Cherche-Midi, well, that very well-known, if not famous bakery isn't really run over because of its baguette, but rather for the other type of breads (pain de campagne), apple tarts, etc.

http://enjoyment.independent.co.uk/low_res...&host=5&dir=222

PS: Scroll down the page for the addresses listed.

Al... thanks! I'll check out the automatic signature

Best,
Sandy

Sandy...if you want to make an automatic signature go to My Controls and somewhere around there (I think scrolling down the left side) you'll be able to make your custom signature which will post automatically.

In my opinion, the best baguette is to be found in the Marais at Au Levain du Marais, located at 32 RUE DE TURENNE, not far from Place des Vosges.

Best,
Sandy in Illinois

I've tasted one and it was delicious. Do others readers have crusty banquette contenders?

So many baguettes these days aren't what they used to be. It's not infrequent to find ones that look like baguettes but have that Wonder Bread taste.