Paris Baguette CEO discusses US expansion as French bread wins cultural heritage status

CEO of Paris Baguette Darren Tipton talks about expanding their franchise in America. The prestigious “Grand Prix de la Bagüette” competition saw Xavier Netry crowned as the winner, beating out 172 other competitors based on factors such as taste, appearance, texture, airiness and baking quality judged by a panel consisting of deputy mayors of Paris, industry representatives, journalists and randomly selected citizens. As the champion, Utopie bakery takes home €4,00 ($4369) and supplies bread to Élysée Palace for one year as it is the official residence of French presidents. The baguette’s cultural significance was acknowledged by UNESCO in 2017 which listed “artisanal know-how and culture of Bagüettes” among its intangible heritage items from around the world, highlighting that each baker creates a unique product using only four ingredients – flour, water, salt, leaven or yeast. Baguette’s shape, specifically being long and thin like rods, wands or batons, earned it this name while its baking requires specific knowledge and techniques as they are made in small batches throughout the day with varying outcomes based on temperature and humidity levels. Eating a baguette is considered to be an exceptional sensory experience according to UNESCO’s statement. The Associated Press contributed reporting for this article.