{"id":114380,"date":"2023-05-22T10:17:25","date_gmt":"2023-05-22T10:17:25","guid":{"rendered":"https:\/\/websitedesigns.com.au\/elankanew\/?p=114380"},"modified":"2023-05-22T10:17:25","modified_gmt":"2023-05-22T10:17:25","slug":"sri-lankan-baker-wins-title-for-best-baguette-in-paris-by-sarah-pollok","status":"publish","type":"post","link":"https:\/\/websitedesigns.com.au\/elankanew\/sri-lankan-baker-wins-title-for-best-baguette-in-paris-by-sarah-pollok\/","title":{"rendered":"Sri Lankan baker wins title for best baguette in Paris – by Sarah Pollok"},"content":{"rendered":"

Sri Lankan baker wins title for best baguette in Paris – by Sarah Pollok<\/span><\/strong><\/span><\/h2>\n
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Baker Jean-Louis Hecht hopes his French bread vending machine will ensure people can get their hands on fresh baguette at any time of the day or night. Photo \/ Thinkstock<\/span><\/figcaption><\/figure>\n

Source :\u00a0nzherald<\/a><\/span><\/p>\n

The baguette may be an iconic food in\u00a0Paris<\/a>\u00a0but according to a major annual competition, the very best isn\u2019t made by a French person. In fact, they aren\u2019t even from\u00a0Europe<\/a>.<\/span><\/p>\n

On May 10, the \u201cGrand Prix de la Baguette de Tradition Francaise de la Ville De Paris\u201d competition had bakers across the city offer up their best baguettes to be judged by a panel of experts.<\/span><\/p>\n

In its 30th edition, the event is one of the oldest of its kind in\u00a0France<\/a>\u00a0and a source of pride according to the president of the bakers\u2019 union \u2018Syndicat des Boulangers du Grand Paris\u2019, Franck Thomasse.<\/span><\/p>\n

The title of best baguette baker isn\u2019t the only thing up for grabs. Winners also receive 4,000 euros and a chance to supply baguettes to \u00c9lys\u00e9e Palace (where the French president lives) for a year.<\/span><\/p>\n

According to the mayoral deputy for commerce and partisanship Olivia Polski, who has presided over the competition for almost a decade, the competition is about more than just great bread.<\/span><\/p>\n

\u201cIt is an extremely important competition for them, it is truly a consecration,\u201d she told CNN.<\/span><\/p>\n

With so much on the line, the competition involves strict rules. This year, 40 of the 176 baguettes submitted didn\u2019t even make the first cut because they used the wrong flour, were too long or short or were not heavy enough.<\/span><\/p>\n

Loaves that make the first round are numbered and anonymously laid along a table, ready for the 18-person panel of baking union officials, prior winners, food bloggers and six Parisians randomly selected from more than 1,200 applicants.<\/span><\/p>\n

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<\/span> Loaves lined up and numbered, ready for tasting. Photo \/ Facebook, Boulangers du Grand Paris<\/span><\/figcaption><\/figure>\n

Flour, water, yeast and salt. These are the ingredients in a traditional French baguette, which could lead one to ask, is there really that much difference?<\/span><\/p>\n

\u201cOh yes, oh there\u2019s no question,\u201d Polski told CNN with a look of surprise.<\/span><\/p>\n

\u201cOn the contrary, it may be counter-intuitive, but in fact you know very quickly.\u201d<\/span><\/p>\n

It could be almost 10 years of experience, but Polski added that this year, the winner was obvious almost instantly.<\/span><\/p>\n

Sri Lankan baker claims first place<\/strong><\/span><\/h3>\n

The winner in question was baguette number 142, which belonged to Tharshan Selvarajah, a Sri Lankan baker who works at Au Levain des Pyr\u00e9n\u00e9es.<\/span><\/p>\n

After studying law for a year in Sri Lanka, Selvarajah (37) moved to Paris in 2006 at 21 and worked at an Italian restaurant. It was here he caught the attention of Xavier Maulave, Au Levain des Pyr\u00e9n\u00e9es\u2019 owner, who frequented the restaurant.<\/span><\/p>\n

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<\/span> Selvarajah moved to Paris in 2006 and started working in the hospitality industry. Photo \/ Twitter, @tudoralexis1<\/span><\/figcaption><\/figure>\n

As bakeries go, Au Levain des Pyr\u00e9n\u00e9es is a humble little building, located on a nondescript corner in Paris\u2019 outer-most suburb, but manages to whip up around 500 baguettes every day. According to Selvarajah, they bake a batch every 20 minutes or so, ensuring customers get a hot, fresh, baguet\u00a0 \u00a0.<\/span><\/p>\n

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