The perfect baguette is hearth-baked and crisp, with a golden crust and toasty aroma. When sliced, crumbs cascade, foretelling the cracker crunch and moist interior of the bread. In a single bite, consumers enjoy the delicious finale of the breadmaking process, which begins long before customers reach for the bread basket and butter. Breadmaking, from grain in the field to milling, mixing, fermentation, shaping, scoring, and baking, is a long series of separate but interdependent activities. Each is necessary to create great bread. This article discusses the key roles of scoring and evaluation in producing high-quality artisan breads.