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It's also more expensive, and I am fine with industrial bread. I know many, many people who only buy their break from the supermarket and that is all industrial

It's also more expensive, and I am fine with industrial bread. I know many, many people who only buy their break from the supermarket and that is all industrialized. Bakeries still exist, but many less do than several years ago. For automation to be a success it doesn't have to replace 100% of the market, and it's unlikely for it to ever truly reach 100% for the reasons you mention. But that's fine, it'll just slowly keep growing.

ekianjo 11y ago
Good, then I agree with you. Then I hope you will also agree that "extinction" is too strong of a word, and we use it too often around here while in reality most jobs have a hard time disappearing completely, if at all. On top of that, not sure about where you live, but some supermarkets also have reversed their trend about industrial bread and hire "baker-workers" who actually bake bread on-site (from industrial paste) instead of it being purely delivered for consumption, which is slightly better and fresher, and require human workers.
- tokenizerrr 11y ago
  To be fair, I never did use the word extinction. I used deprecated and obsolete, which I stand by. Deprecated jobs may still exist because some people prefer it that way, they'll just become specialists. And they may also be obsolete for the primary market, but as we already discussed some people prefer a higher quality which these specialists might provide. I'm from the Netherlands, and I haven't heard about the industrial paste thing. I don't think it happens, but maybe it does. In any case, if they do do that, there is no doubt in my mind that they need less workers to perform these tasks than to bake the bread from scratch. So that is still a win for automation.
- TeMPOraL 11y ago
  I've seen that reversed trend, and it's the reason I go to bakeries - the bread in bakery shops is fresher and better even though they don't bake it on-site, but get it delivered from somewhere (I assume a big industrial bakery providing for the entire city) two-three times a day! The supermarket baked-on-site bread is much worse, and looks like a desperate attempt by supermarkets to keep people buying bread there.
  - ekianjo 11y ago
    > The supermarket baked-on-site bread is much worse, and looks like a desperate attempt by supermarkets to keep people buying bread there. Oh, I totally agree with you. I was just mentioning that they were reintroducing workers in a process that used to be fully automated.
    - TeMPOraL 11y ago
      Are they? Two local markets near me that bake bread on-site use the already employed staff. Putting dough into oven and setting a timer isn't much work, so usually the person behind the meat counter does that.

ekianjo 11y ago

Good, then I agree with you. Then I hope you will also agree that "extinction" is too strong of a word, and we use it too often around here while in reality most jobs have a hard time disappearing completely, if at all. On top of that, not sure about where you live, but some supermarkets also have reversed their trend about industrial bread and hire "baker-workers" who actually bake bread on-site (from industrial paste) instead of it being purely delivered for consumption, which is slightly better and fresher, and require human workers.

tokenizerrr 11y ago
To be fair, I never did use the word extinction. I used deprecated and obsolete, which I stand by. Deprecated jobs may still exist because some people prefer it that way, they'll just become specialists. And they may also be obsolete for the primary market, but as we already discussed some people prefer a higher quality which these specialists might provide. I'm from the Netherlands, and I haven't heard about the industrial paste thing. I don't think it happens, but maybe it does. In any case, if they do do that, there is no doubt in my mind that they need less workers to perform these tasks than to bake the bread from scratch. So that is still a win for automation.
TeMPOraL 11y ago
I've seen that reversed trend, and it's the reason I go to bakeries - the bread in bakery shops is fresher and better even though they don't bake it on-site, but get it delivered from somewhere (I assume a big industrial bakery providing for the entire city) two-three times a day! The supermarket baked-on-site bread is much worse, and looks like a desperate attempt by supermarkets to keep people buying bread there.
- ekianjo 11y ago
  > The supermarket baked-on-site bread is much worse, and looks like a desperate attempt by supermarkets to keep people buying bread there. Oh, I totally agree with you. I was just mentioning that they were reintroducing workers in a process that used to be fully automated.
  - TeMPOraL 11y ago
    Are they? Two local markets near me that bake bread on-site use the already employed staff. Putting dough into oven and setting a timer isn't much work, so usually the person behind the meat counter does that.