One can safely say that
bakers are not Bread-heads.

Au contraire, en effet.

Traditional Boulangers in
France, classified as artisans,
were not driven by, nor could
never make an excess of money.

Since the mass production of
commercial (Non Artisanal)
bread, real bakers are struggling
to survive.

Quantity versus quality has always
targeted the non discerning consumer,
which unfortunately is the majority,
thus threatening the future of tradition.