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Parisian Bakery Triumphs Baguette Contest
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Xavier Netry from Utopie bakery wins the 31st 'Grand Prix de la baguette' in Paris, earning €4,000 and a supply deal with the Elysée Palace. The competition assessed baguettes on taste, appearance, and baking quality, with unsold bread donated to charity.
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How does winning the baguette competition impact the reputation and business of Utopie bakery?
In what ways can culinary competitions like this influence broader food trends or artisanal practices?
What techniques or ingredients might have set Xavier Netry's baguette apart from the competition?
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