Why would eating bread in the country with one of the best bakery cultures be painful?

Edit: It's too early, thanks to the more awake commenters to point out the pun ;)

Pain is French for bread.

I hate this joke. There's a bakery I used to drive past called the "House of Pain".

Ah, they did one of my favorite wraps. Baguette up, baguette in..

Oh, well done.

Well, OP messed up the pun a bit, pain is bread in French but painful means nothing in French. But still a good one, first time I hear it.

It's a pun, "pain" means bread in French.

I've never eaten bread as delicious as the "boring" baguettes available from virtually every bakery in France. Maybe it's the yeast they use or something? So I'm genuinely curious as to where you're coming from with that.

Edit: Oh. Pat yourself on the back for a pun well played. Whooshed straight over my head! Take my angry upvote ;)

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!