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!