I have a micro-bakery (I run it completely alone) where I make everything from scratch, and every day I get customers who enter and immediately leave disappointed because I only have 6 or 7 different breads at most, when the big-name franchise store in the main street has literally dozens of varieties. Once one woman asked me why I wasn’t baking fresh baguettes every hour like them. I don’t know, lady… maybe because my baguettes take more than 3 hours just to do the first proofing, while they simply have to put industrial made ones in the oven?