Seeing Paris, baguette by baguette

I am in love with the art and heritage of French bread.

Fortunately I’m not alone. Each year one chef is chosen in the Grand Prix de la Baguette de tradition francaise, an accolade bestowed each April for the past 25 years. The winner goes to a handcrafted baguette that beats out dozens of entrants from across Paris and tops a list of 10 finalists; all compete for a cash prize of 4,000 euros ($4,900) and -- most importantly -- mass recognition for superior artisanal baking.