I don't think that's right, but I could be wrong here as I have no data. The problem I see is volume. Once an "artisan" baker is running an operation scaled u

I don't think that's right, but I could be wrong here as I have no data. The problem I see is volume. Once an "artisan" baker is running an operation scaled up to likely more than one restaurant, how do they remain artisan? Why doesn't Baumol's cost disease apply?