Baker is a strange salary to look at. Back then bakers were everywhere churning out a staple food by hand. Today a baker is likely to be an artisan of some kind, with a specialist product.
The day-to-day work is done by bakers, and much of it is not automated.
People are willing to pay double or triple for artisanal bread compared with mass produced bread. But are they willing to pay 10-20x? If not, and the extreme cost efficiency of modern food factories inexorably lowers prices, the market clearing price of artisanal bread is limited and declining.
Typically they only have one actual baker, a few apprentices and often just unskilled laborers.
actual "Artisan" bakeries are very rare and not terribly profitable unless in highly affluent areas.
These days, bread is made very efficiently in massive plants (which is why it costs only $0.93 a loaf at my grocer)