How do tell a good baguette from a bad one

So you're walking down the street and you pass at least 1 boulangerie (bakery) per block. How do you know where to get the really GOOD baguette? Here are a few pointers:

Not so good:


The baguette looks empty. The crust isn't powdery enough. The bread between the bake lines isn't popping out; it's too flat. The crust is too 'golden-yellow'.


Good:




This one has more flour on the crust. The baguette looks thicker, fuller.

A good baguette is crispy on the outside and fluffy and soft in the inside. If the baguette looks long, a little yellow, and kind of flat (between the bakes lines), 9 times out of 1à, it isn't good. Once you buy it, if it feels lighter than it looks...bingo, you've got yourself a bad baguette.