Multiple Choice, Single Answer

Read the passage and answer the question.

Over the past decade, artisan bakeries have multiplied in cities once dominated by large industrial bread producers. Unlike factory bakeries, which rely on additives to extend shelf life and speed up fermentation, artisan bakers typically use long, slow fermentation processes lasting twelve to twenty-four hours. This method allows natural enzymes to break down gluten more thoroughly, which some customers report makes the bread easier to digest. The trend has not been without economic tension, however: artisan loaves often cost two to three times more than mass-produced equivalents, and small bakeries frequently struggle to secure affordable retail space in city centers. Despite these pressures, demand has continued to grow, driven largely by consumers willing to pay a premium for perceived quality and transparency about ingredients.