Mathieu Richard first started making baguettes for himself. An expat Frenchman, he couldn't find a decent loaf of bread anywhere. So he taught himself to bake until he perfected his technique and then figured others might want a good baguette too. He started selling his wares in Marion Square at the weekly farmers market, and after a successful season of sellouts, he decided to find a permanent storefront. In December, he and his wife settled into a humble little spot on Folly Road and quickly found a fanbase for their breads. Yes, the baguette is amazing — crusty on the outside, moist on the inside — but he's got a list of other items including whole wheat loaves, sourdough, spelt, dark whole wheat, brioche, and eight-grain rolls that are equally good. The croissants are usually sold out by the time we manage to get over there, but we're dying to try a chocolate one. One day, one day. Check the website for their baking schedule, and get there early before he sells out. Once it's gone, it's gone. We wonder if he's thought about doing a Community Supported Bakery program.