Exactly.
I’ve recently been in Spain. The small craft bakeries tend to sell two types of bread. One is a big round loaf, made without salt. The other is the local version of the baguette - called a “barra”. It’s one of those words I’ve learned without knowing what language I’m speaking - could be Castilian, could be the local dialect of Catalan. But, whichever, it seems pretty much like a French baguette as far as I can tell. Nor real surprises there - baguettes in the UK seem pretty much the same as a French baguette.
What you don’t see outside of France is the ficelle - the thin version of the baguette. Not to be confused with a ficelle picarde which is a pancake rolled round a stuffing of, usually, ham and mushroom, with bechamel poured over and baked. One of my favourite starters/snacks when I’m in the Picardy area.
