Then it’s slightly better industrial bread (was it baguette?), but yeah. Leavens or emulsifiers or weird making process lead to it. Like they also used one of the water retaining emusifiers instead of proper starch content - those tend to keep moistness for up to 48h since baking and then it evaporates instantly.

Non industrial bread keeps water longer, but more importantly loses it more gradually and from the outside in (so that at least the “core” is still moist).

(I’m not arguing pro/against breads here, or trying to, idk, shame you for buying baguettes lol, honestly just trying spread the knowledge)