Baguettes "tradition" can only contain 3 ingredients (flour, water, yeast) so their quality matter, yes, but the preparation is what makes it all: how it's mixed, how long it rests, at what temperature, how the flour/water ratio changes through the process, etc. that dictate what the end result will be. It can take 10 years for a baker to master the process.

Thanks, I'll accept your upvote graciously as I'm celiac and unable to eat that fantastic French bread anymore!