I have to concur with my countryman, there's something weird about the texture of the crust, it looks very soft I think? Here's a picture of what I would consider a normal looking baguette (some people will like it baked more, with harder, browner crust, others will like it "whiter") https://images.app.goo.gl/7hcLMgpGzyjTo7Rv5
Best of luck on your journey to the perfect baguette!
Even without considering cheese villages (somebody mentioned Roquefort, I was thinking of Gruyere, France clocking in at about 100 inhabitants), I believe Verdun would be just as known and is smaller at a population of around 17000.