“La meilleure boulangerie de France” has returned to French screens with a fresh and flavorful 13th season, once again highlighting the passion, artistry, and innovation of the country’s best bakers.
Since its launch on November 10 on M6, the season has already taken viewers to the French Riviera and western Occitanie. Beginning Monday, December 1, the competition moves to Paris, where ten bakeries from the capital will present their finest creations in hopes of earning a coveted spot in the national finals.
This year brings together a formidable judging panel. Master baker Bruno Cormerais, crowned Meilleur Ouvrier de France in 2004, continues to serve as one of the show’s pillars.
Beside him stands pastry chef Noëmie Honiat, whose expertise has helped shape the competition’s evolving challenges. Also returning is Toulouse-based Michelin-starred chef Michel Sarran, who rejoined the panel this season, adding his sharp culinary insight and warm presence.
Completing the team are pastry chef Chiara Serpaggi, known for her recurring appearances in the show’s previous season, and Danny Khezzar, finalist of Top Chef Season 14.
Their addition strengthens the panel’s diversity, bringing a fresh perspective on creativity, technique, and originality—three essential criteria in this much-loved competition.
As in previous editions, the format remains anchored in regional showcases. Each week, bakeries from the same area compete through a series of challenges designed to highlight not only their technical skill but also the soul of their craft.
For the Paris edition, viewers can expect intense moments as artisans work to impress the judges with impeccable breads, delicate pastries, and inventive desserts.
Among the key challenges are the shop challenge, where judges evaluate the bakery’s ambiance, philosophy, and visual presentation; the favorite product challenge, spotlighting an item chosen by the bakery to represent its essence; and the signature bread challenge, an opportunity for bakers to demonstrate mastery over traditional and modern baking methods.
The final round—the jury challenge—invites contestants to push boundaries and present something extraordinary. This season introduces a new twist: the “Mystery Box.” Once a week, bakers will discover three surprise ingredients waiting beneath the lid.
Their mission is to reimagine these items into a unique creation that captures both their style and the competition’s high standards. This element adds suspense and encourages inventive pairings, testing the contestants’ ability to adapt quickly under pressure.
From December 1 to 4, ten Parisian bakeries will compete on M6 at 6:35 p.m. On December 4, viewers will enjoy two episodes, the first airing exceptionally at 5:25 p.m.
These episodes will showcase establishments from across the capital, including Chamboule in the 18th arrondissement, La Mauvaise Herbe in the 17th, and Les Commères in the 12th, among others. Each bakery brings its own identity, technique, and story—factors that often prove as compelling as the products themselves.
The Paris week promises an exciting culinary journey through flavors and traditions that define the city’s vibrant baking culture. Whether it is a revisited classic baguette, an intricately layered pastry, or a daring experimental treat, the judges will evaluate each creation with precision and passion. For contestants, the challenge is not only to impress but to differentiate themselves in a city renowned for its exceptional bakery scene.
As the competition unfolds, viewers can expect a blend of heartfelt stories, high-stakes baking, and inspiring craftsmanship. The Parisian contestants will aim to rise above the pressure, knowing that each decision—from ingredient selection to final presentation—may be what earns them the title of the best bakery in France.
With its mix of tradition, innovation, and national pride, Season 13 of “La meilleure boulangerie de France” promises to be one of the most captivating yet—especially as the spotlight turns to Paris, the capital of gourmet excellence.