Best is subjective. If you ask those of us who live here, each person will give you a different suggestion. It is best to say what you mean by best. Do you like a sour baguette with the taste of sourdough on the tongue? Do you want a crisp bread with brown ends you can snap off? Do you prefer the smaller Ficelle, aka the skinny baguette? Tell me what you like, and I will tell you where to find it. Baguette Anciene or Baguette Tradition are what to look for; they will allow you to follow the same traditional recipe, but the rest of it is in the hands of the bakers.
How to select the baker?
ARTISAN is what to look for; Artisan has a legal meaning in Paris, unlike the self-described Artisan in Brooklyn who makes his own pickles. This means the baker has done the work to become a master. It is an indication of quality. There are many flashy bakeries that use frozen dough or even pre-made from factory food. Unless the boulangerie is Artisan, walk away.
Every area will have at least one great baker, often with a line outside. I live in Nation, and we have one on Diderot that is amazing. Only open four days a week, and it is worth a few minutes in line to get the best.
What about Croissants?
It is the same rule. The Artisan bakers will use only the classic recipe and technique. They often sell a mini for under one euro. Try the mini, and if you are delighted, then you know which baker to patronize.
The Bottom line
Every neighbourhood has at least one Artisan baker; you need not traverse all over Paris for the best. Like Judy Garland, there is no place like home. Find the best where you can stay and enjoy. And when you join Chef PJ, he will take you to one of the best boulangeries in Paris. Obviously, the best food tour in Paris will make sure you taste the best baguette.
