There's a LOT of mediocre baguettes in Paris. I don't buy the "all bread is better in Paris" thinking anymore. The style of breadmaking is changing...some good...some very bad. Some bakers are doing super long/cold ferments, and some bakers are baking their loaves not long enough (for my tastes).

Anyways, in the states, Acme (I'm only grading their sweet baguette) is kind of..."good for the US". It's approaching mass-made status in the Bay Area and the quality is dipping a bit. The crust is okay (not as thin and crunchy), the crumb is okay (not consistently airy), and the flavor is okay (some batches seem to be better than others). Compared to 99% of "french bread" available at supermarkets Acme is very good though.

I've actually come to like Bouchon's (Yountville location) baguettes. The crust, crumb, and flavor are all very good.