You want to adapt the recipe for the weather outside of the bakery / factory not only for what happens in the bakery, i.e. cook it a bit more when it's supposed to rain so the baguette doesn't become soft / stays crunchy. That can be done at small scale, but is difficult at industrial levels.
I do agree that freshness is key with breads like this - there's nothing like a freshly baked one, and I still miss the morning croissant and baguette from when I stayed in Paris years ago.