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In a remarkable story of passion, perseverance, and craftsmanship, Sithamparappillai Jegatheepan, a 43-year-old Sri Lankan-born baker, has claimed one of France’s most prestigious culinary honours — the Grand Prix de la Baguette de Tradition Française de la Ville de Paris 2026.
Held on February 26 in Paris, the competition saw Jegatheepan rise above 142 competitors in his very first attempt, securing the top spot among 143 entrants. His victory not only earned him a cash prize of €4,000 but also a highly coveted one-year contract to supply baguettes to the Élysée Palace — the official residence of the French President.
Jegatheepan runs Fournil Didot, a bakery nestled in the 14th arrondissement of Paris. Following his historic win, the bakery was flooded with customers eager to taste the now-famous baguette, with many praising the baker whose journey reflects determination and resilience.
The prestigious competition, organized by the City of Paris and presided over by Deputy Mayor Nicolas Bonnet Oulaldj, evaluated entries based on strict criteria including appearance, taste, baking quality, crumb texture, aeration, size, and salt balance. A diverse jury comprising professionals, journalists, and local residents ultimately crowned Jegatheepan’s baguette as the finest in the city.
His journey to this moment is nothing short of inspiring. Arriving in France in 2003, Jegatheepan learned the art of crafting the traditional French baguette entirely through hands-on experience. With no formal training, he honed his skills over years of dedication, mastering the delicate balance and precision required to perfect the iconic “Baguette Tradition.”
This victory also marks another proud milestone for the Sri Lankan community in France. In 2023, Tharshan Selvarajah made history as the first Sri Lankan to win the same prestigious title, paving the way for others to follow.
Today, Sithamparappillai Jegatheepan’s triumph stands as a powerful testament to immigrant grit, hard work, and the pursuit of excellence. From humble beginnings to becoming Paris’s best baguette maker, his story has now become part of the city’s rich culinary legacy — and a source of pride for Sri Lanka on the global stage.
