Sithamparappillai Jegatheepan, an French Tamil baker based in Paris, has won the 2026 Grand Prix de la baguette de tradition française, securing the title for the best traditional baguette in the French capital.
Operating from Fournil Didot in Paris’ 14th arrondissement, the 43-year-old beat 142 competitors to claim the prestigious award. It was his first time entering the competition.
The Grand Prix de la baguette is one of France’s most emblematic culinary contests, celebrating the craft of traditional bread-making. The jury, presided over this year by Nicolas Bonnet Oulaldj, Deputy Mayor of Paris in charge of craftsmanship, evaluated baguettes according to strict criteria including appearance, taste, baking, crumb, aeration, size and salt content. Judges included professionals and members of the public.
Jegatheepan’s baguette stood out for its quality and consistency, earning him a €4,000 prize and the honour of supplying fresh baguettes to the Élysée Palace, the official residence of President Emmanuel Macron, for one year.
“I never thought I would win,” a jubilant Jegatheepan said as he was mobbed by proud local customers. “I’m happy. Happy, happy, happy.”
Jegatheepan arrived in France in 2003. He initially worked in the restaurant industry before turning to baking in 2008. Entirely self-taught, he mastered the traditional baguette recipe of flour, water, salt and yeast while learning on the job.
He took over Fournil Didot in 2022. Today, he and his team bake around 650 baguettes each day. Each loaf is baked at 270 degrees Celsius for 20 minutes, with the dough resting for at least 24 hours before baking.
“This was my first time participating, and I won straight away,” Jegatheepan said after the announcement.
The French Embassy in the United States also marked the achievement, tweeting:
“Congratulations to Sithamparappillai Jegatheepan of the Fournil Didot bakery for winning the Best Baguette in Paris Competition (aka the Grand Prix de la baguette de tradition française)! Jegatheepan now has a one-year contract to supply daily bread to the Élysée Palace.”
Now in its 33rd year, the competition reflects France’s commitment to safeguarding its baking heritage. In 2022, UNESCO inscribed the “artisanal production and culture of the baguette” on its list of Intangible Cultural Heritage of Humanity, recognising the bread’s cultural significance.
Jegatheepan is the second Eelam Tamil to win the Paris baguette prize. In 2023, Tharshan Selvarajah, who arrived in France from the Tamil homeland in 2006, won the same title after competing against 176 other entrants, also receiving a €4,000 prize.
That same year, another Tamil baker, Sugeetharan Sigamani, achieved recognition when his Paris bakery was named the best pain au chocolat in the capital and second best in France in a national competition. The previous year, he won first place in three categories, including best butter croissant and best pain au chocolat.
Jegatheepan’s victory has been met with pride within the Tamil diaspora. It reflects the resilience and skill of Eelam Tamils across the world, many of whom were displaced from the North-East and have since built new lives abroad while continuing to excel in their chosen fields.
From arriving in France in 2003 to supplying bread to the French President in 2026, Jegatheepan’s journey underscores the perseverance of a member of the Tamil nation whose craftsmanship now stands at the heart of a cherished French tradition.