It's odd, don't you think, that an "artisan" of some kind, with a "specialist" product, would only make about 10% more per annum, adjusted for inflation, than a generalist churning out a staple food by hand?
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.
The day-to-day work is done by bakers, and much of it is not automated.