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Franck Debieu, who runs a bakery in Sceaux, a small town south of Paris, tries to be in his shop as often as possible to gently coax his clientele toward a more bronzed baguette. His sales staff, which always includes a baker at the counter, is trained on how to handle requests for "white" baguettes, usually by handing customers a properly baked loaf and suggesting they try it. Mr. Debieu says his peers who underbake their bread are delusional. "The customer doesn't know what's best…It's the baker's job to educate him."