Healthier or not, freezing bread is very good at making it prematurely stale.
My experience in that is the opposite of yours. Once frozen, the bread is stale. You can cover that up by heating the bread, but that effect only lasts for as long as the bread is warm.
I find the "stale" thing so problematic that I would rather just not eat the bread.
But everyone's tastes are different! If it works for you, that's awesome.
Not with any bread I've tried it with! Once frozen, in my opinion, the bread is only good for making croutons.
> the baguettes are wrapped in tin foil and get warmed in the convection oven at 170F. They come out as if they were freshly baked
This is true (whether or not the bread was frozen), yes.
That I make it myself is also an important data point. It means that the vast majority of the bread I eat was baked in the 48 hours (max), so is at the peak of freshness. I really notice when bread is past that peak! When it happens to my bread, I make croutons or bread crumbs out of it.