Any boulanger in Paris can enter, but the specifications for what makes a competitive baguette are so rigid that many loaves are rejected outright. In order to be considered, a baguette must measure between 55 and 65 centimeters, and weight between 250 and 300 grams. The bread must also contain exactly 18 grams of salt per kilogram of flour used. Of the 231 baguettes submitted,138 were rejected outright for not meeting the necessary criteria (although the panel later reconsidered 20 and allowed them back into the competition after deciding the weight margin was very small and, besides, the baguettes in question looked really good).
Read the rest (and find out the winner) on Grub Street.