Considering your neighborhood baker to be the best baguette maker in the world - and bragging about it to your friends! - is a typically Parisian local sport... which the Marais Mood team happily indulges in.

It must be said that Benjamin Turker's baguette presents a very remarkable relationship between the crunchiness of the crust and the aeration of the crumb. It is therefore no coincidence that this owner of two bakeries, located at 134, rue de Turenne and 59, rue de Saintonge, regularly receives awards.

In 2009, just two years after opening his first address, he came 2nd in the city of Paris' traditional baguette competition organized by the bakers' union, a venerable institution founded in 1801. Three years later, in 2012, he was 9th and in 2014, 3rd. His croissant won 2nd prize in 2013 and 1st in 2015.

The trade secret of this former management controller turned baker? Let the bread dough rise for twenty-four hours before baking it, instead of around three hours in most bakeries. For ten years, the success of this job creator (his business employs twenty-five people) has been constant. At the end of April, this elite artisan will once again participate in the traditional baguette competition. The bets are open.

All about bread
134, rue de Turenne, 75003 Paris
and 59, rue de Saintonge, 75003 Paris
7h to 20h30

 

Text: Axel G. – Instagram
Photos: ©Katia Barillot – Instagram

28.03.19

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