It wasn't so long ago that I would regularly drive about 15 kms on Sunday mornings, to buy some of the very best sourdough bread in the area. That bakery changed hands, and I have taken my patronage elsewhere.
Our local town, which is just 7 kms away, now has two very good bakeries, so on Saturdays (Market day) Lady M goes to buy salads, fruit, and a few luxuries, whilst topping-up with several baguettes for the freezer.
Bread freezes very well, but should never be kept for more than a week. It comes out just as fresh as when it went in.
Our local baguettes have pointed ends (noses), which makes them look very attractive; even if those noses are wasted.
A good conscientious baker is a bonus for any community. Those that cut corners are a waste of time. There was a time when lots of bakers were buying 'ready to bake' frozen baguette dough that simply needing defrosting, and popping in the oven. That's not what I call baking! Luckily this lazy fashion has now all but disappeared, and again we're into a period of pukka bakers and baking.
A slice of the above with a chunk of good Paté; and I'm in heaven.