PPP is and always will be a garbage metric. Don't compare my Pepperidge Farm 15-Grain bread, sold for $3 a loaf at the supermarket with steamed buns sold for ￥1 each on the street.
[EDIT] actually 3x might be low on the bread. 3.5-4x, probably, around here, to get a baguette that's on par with your average Parisian one, for instance. You don't even hit "kinda OK" until $4 or so, and you're still not guaranteed to be getting something that tastes like a baguette at all, let alone a decent one, at that price. Croissants too. I've had exactly one in my city that was close to the real thing and it was crazy expensive. They burnt it, though. So close, yet so far.
I have never found a decent baguette outside of France at any price, so you're doing better than me.
How would your price metric work then?
For example I can't for the life of me find any good potatoes, apples or bread in Italy - or anything even remotely sour that isn't wine - apparently it's not something the locals particularly enjoy.
As for apples: they're mostly okay but nothing special comparing to the varieties found around the Baltic sea.
Case in point: you can't expect to just walk into any store and find apples suitable for apple pie. Also apple juice exists in one variety and is fairly hard to find.
I've seen some complaints that there's no real bread culture in the Bay Area compared to Europe (and especially France), and to that I said (and will continue to say) bullshit. There are still a ton of bakeries in most areas, and you can find the more mass produced stuff for about $4/1lb loaf (a baguette would be around half the price). And the diversity blows any typical European city out of the water. You can find good sour dough, sweet French bread, Italian bread, rye, etc. in nearly any supermarket. Sure, there were many more bakeries in San Francisco about a century ago (r.i.p. Parisian), but you can walk into a Trader Joe's and get a loaf of sourdough bread that is right up there with anything from my childhood. You can find good (great if you have the patience) croissants too (and, honestly, finding a truly great croissant in Paris is a bit of a challenge these days anyhow). The only thing we really lack out here bread-wise is a good bagel.