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Artisan bakeries have multiplied in many city neighborhoods over the past decade, distinguishing themselves from industrial producers through slow fermentation, often using natural sourdough starters cultivated over months rather than commercial yeast. This extended fermentation breaks down gluten structures more thoroughly, which some customers report makes the bread easier to digest, though rigorous clinical evidence remains limited. Because natural starters are unpredictable, requiring daily feeding and careful temperature control, output per baker is far lower than in automated factories, which explains the higher retail prices. Many such bakeries operate on razor-thin margins despite premium pricing, since ingredient costs, rent, and the labor-intensive schedule of overnight proofing leave little room for error.