Bristol Farms, an upscale food store near me, sells bread by Poilane flown in from Paris. I bought the Poilane sourdough and rye currant. Both are excellent. The sourdough had more of a tang than I expected. The crust is somewhat soft and not very crisp, presumably from being packaged in plastic and being as least a day old. It's difficult to characterize the taste, but it seemed to have an earthy taste, almost like of minerals. I assume that the flour helps to impart that flavor.
The second loaf is a rye currant, very dense and laden with currants. The texture is very moist --a most unusual and appealing bread. It's not a bread for all occasions, but it is one that I will definitely try to replicate.
After tasting these breads my main thought is that all of us on TFL can attempt to make good versions of these high quality breads --- and many already have!