A great baguette is taken seriously. Look for 'tradition' on the label — it means traditional flour, no additives.
The annual 'Best Baguette in Paris' competition winners (Du Pain et des Idées, La Parisienne) are pilgrimage-worthy.
Go before noon for the freshest loaves. A second batch comes out around 16:00–17:00. By 19:00, day-old stock is being discounted.