That is, of course, a rhetorical question. It's been eaten up by a chain.
It used to be Malineau, on the rue St. Paul. Not fancy for pastries, but a decent artisan bread selection. Now we have Retrodor. The Artisan Boulanger sign is gone, so I assume some part of the bread is made offsite. Sad.
Last year it was the opening of a Subway on the same street. "There goes the neighborhood," as they say.
Then, again, it could be worse than Retrodor. In the rural, mountain area where I live in Washington state, the local version of a baguette is 2/3 the size but twice the weight of a French baguette. I've been told that the baker doesn't have time for a full, final rise. So she uses more dough to have a product large enough to sell. It's really a shame. The bread does have an excellent taste (good levain and long, slow first rise) but is basically inedible. I (a pastry baker) have been forced to make my own bread!