Women Rising: Breaking the Crust Ceiling

While women always baked bread, professional recognition came slowly. The Meilleur Ouvrier de France (Best Craftsperson of France) competition didn't crown a woman bread baker until 2019, when Déborah Allard-Lagarde claimed the title. Her victory wasn't just personal—it shattered assumptions about who belongs in professional boulangeries.

Today, women comprise nearly 40% of bakery students in French professional schools, up from 5% in 1990. They're not just joining the profession; they're leading it. Sarah Bertin's gluten-free boulangerie in Bordeaux proves French bread can evolve while maintaining its essential character. "Tradition isn't about excluding people," she says, "it's about bringing everyone to the table."