I don't think I've heard "indifferent baguettes" used as a descriptor of bread in France before. What makes them indifferent in your opinion? In my very brief e

I don't think I've heard "indifferent baguettes" used as a descriptor of bread in France before. What makes them indifferent in your opinion? In my very brief experience the baguette were fresh, fantastic texture, cheap, and widely available. You're not going to get the loaves you might want, but you have to assess things as they are, not how they compare to what you want. As an example, I lived in Japan for several years. I like crunchy crusts, flavourful sourdough, etc. But the bread scene in Japan is mostly incredibly airy white, buttery crust, focus on pastries etc. I try not to criticize the bread as being boring airy whites, but rather compliment the pastries on their strengths.