In case anyone was wondering (and I sure was), the secret to le pain frais (keeping french baguettes fresh), it is to wrap it in a dish towel once it starts to harden (this would probably work for other types of bread as well, if it’s wrapped in the same holy-plastic/paper bag covering). Even if it’s crusty, it takes back it’s soft quality after a day or so of being wrapped. Merci, Madame Odile, for showing me the ropes! Now I can have fresh baguette for more than 2 days!
EDIT: If you keep it in a plastic bag, and then wrap it in the dish towel, it will remain soft even longer! Guess it has something to do with exposure to air, so the less contact with outside air, the fresher it keeps.