ニューヨーク・タイムズのインスタグラム(nytimes) - 5月17日 04時41分

There are few things more closely associated with France than the #baguette. So when Mahmoud M’seddi, an immigrant’s son, mastered that symbol of Frenchness, it symbolized more than great baking. Mahmoud won the Grand Prize for Best Parisian Baguette at a moment when President @emmanuelmacron is taking a toughening line against immigration. The baker’s triumph challenges the very notion of what it means to be French. Ask him whether there was any significance in the fact that his father arrived from Tunisia more than 30 years ago, and he will snort an indignant denial: “I’m French. This is my home.” His bread — rich, crusty and earthy — is very clearly superior to its industrial cousins that are the unsavory Paris norm. The dark crust can be smelled from another room, an excellent sign. In the presence of the dough, Mahmoud seems never to stop moving. Hours are needed for the fermentation. The precise alchemy of time, temperature and ingredient is closely guarded. “I’m going to keep the method a secret,” he insisted. @kostyukov took this photo of Mahmoud at his bakery in Paris. Visit the link in our profile to read more. #?

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