Sheldon wrote:

>
> The last thing to slip with mass produced baked goods is quality... if
> the quality of mass produced baked goods slipped one iota it would
> become compost.
> You're making the leap to comparing the neighborhood bakery with the
> national bakery, something you obviously know nothing about.

Nice try Nancyboy, but you don't have to have to do national bakery quantities to
be mass producing. All you have to do is to produce in large quantity, have
standardized procedures and assembly line techniques to be a mass producer, and
that is what many local bakeries do. They a few people with a bit of experience
or aptitude and a willingness to work nights and give them the directions they
need to follow to meet their standards.

> Mass production baked goods are at a national level, where volume runs
> into the millions, where the most critical goal is *consistancy*, not
> quality, a very different baking operation... those who do the actual
> baking have no baking skills whatsoever, they're minimum wage
> production workers... everything is automated, even the finishing work
> is done robotically, essentially the only labor needed is 24/7 fork

No. That is just mass production on a larger scale.