Entry to Elmendorf Grand Prix Demi-Baguette Bread Competition

Rules for Amateur Demi-Baguette Contest

The basics:

Thanks for considering participating in the 3rd annual “Le Grand Prix Elmendorf du Pain” (our humble bread competition!). This competition is modeled off a Parisian bread competition that aims to crown the best baguette in Paris. Our competition is broken into two categories: professional bakeries and amateurs (anybody baking from home!). Professional bakeries in 2025 will compete to see who has the best croissant, while home bakers like you will compete this year to see who can craft the best demi-baguette. There will be a Parisian-inspired street festival for the public surrounding the competition from 12pm-4pm.

To participate in this competition we’re asking you to submit a demi-baguette for evaluation by our panel of judges. While our competition is light-hearted and fun we will be taking submissions seriously and judging them in as fair a way as possible! Submissions will be tasted blind and our panel of judges includes highly regarded bread experts and bakers. Our guidelines are designed to allow the judges to fairly compare submissions.

When: The competition will take place on Sunday, June 8th. Submissions must be dropped off between 9am-11am on June 8th at The East Cambridge Business Association office at 544 Cambridge St, Cambridge, MA 02141. Winners will be announced during the street festival at 3:30pm on June 8th.

Cost to enter: we are asking participants to pay $35 to enter the contest. Space is limited and participants will receive a limited edition tote designed by a local artist for entering the contest. The fee will help cover the substantial cost of the event and prizes.

Prize: in addition to obvious bragging rights the winners will receive:

• 1st prize: a sweet trophy, a Pampshade baguette lamp, and a gift certificate to Elmendorf Baking Supplies.
• 2nd Prize: a sweet trophy, a small Pampshade bread lamp, and a gift certificate to Elmendorf Baking Supplies.
• 3rd Prize: a sweet trophy and a gift certificate to Elmendorf Baking Supplies.

Specific submission guidelines:

• Your baked demi-baguette must weigh between 125-175g and be 10-14” long (no cutting it to make weight and size!). Any baguettes that don’t meet these requirements will lose points in judging.
• The only allowable ingredients are flour, water, salt, and leavening agent(s). Flour must be from grain. Corn and buckwheat are not allowed for this competition. Please inquire with questions if you’re unsure whether a particular flour is allowed.
• At least 10% of the flour for the loaf must be unsifted whole grain from your local mill (like Elmendorf for instance!) We believe it’s important to promote the resurgent local milling movement, hence this requirement.
• You must submit your ingredients for the judges.
• Bakers must live within within 60 miles of Boston or be based anywhere in Massachusetts. Loaves must be delivered by hand (no drones please).
• Submissions must be made and baked in a home kitchen (no baking your loaf at the local bakery).

• Baguettes must be scored with 2-4 parallel overlapping cuts (no epis please). See drawing below!

How the submissions will be judged:

Experts will be judging baguettes on a series of characteristics that we’ve laid out below. These characteristics showcase your skill as bakers irregardless of personal style. Submissions will be judged blind by a panel of judges and evaluated on the following characteristics:

• Flavor (we’re looking for the baguette with the most complex and nuanced flavor).
• Aspect (how is the overall appearance of the loaf, is it well scored and shaped, how’s the volume?).
• Crumb (how is the texture, mouthfeel and inside structure of the loaf? A proper baguette has irregular, open crumb).
• Bake quality (is the crust properly developed, thin and crisp? Is the loaf properly baked or is it over or underbaked?).

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