Ever stop to think that the fancy restaurants they're going to are using these artisan bakers? The vast majority of high-end restaurants are not baking their own bread or doing their own pastries. They're outsourcing them because of the sheer amount of space you need to do that sort of specialized work.
I don't think that's right, but I could be wrong here as I have no data.
The problem I see is volume. Once an "artisan" baker is running an operation scaled up to likely more than one restaurant, how do they remain artisan? Why doesn't Baumol's cost disease apply?
