There are large-scale operations that have successfully created artisan breads while remaining true to their roots. Artisan Baking in America, now updated with Artisan Baking, a wonderful book by Maggie Glezer, documents some of these, and the late Lionel Poilâne’s manufacture (not a factory, mind you) in France is a testament to the fact that it can be done. But it’s not easy, and it’s certainly not cheap, and that is what makes artisan bakers unique.
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