I agree with the general feeling of promoting home cooked food and having/learning the skill set for it. However, specifically on the bread making aspect, we s

I agree with the general feeling of promoting home cooked food and having/learning the skill set for it. However, specifically on the bread making aspect, we should probably do some back of the napkin estimations before supporting this more long term. One good thing about a bakery is that it uses huge ovens, in which multiples trays of bread are baked, at the same time, with minimal dead space. Contrast that with the scenario where we all decide to start baking our own bread, in a normal oven, raising it to very high temperatures, for a long period, to bake a single loaf every 1 or 2 days. This sort of makes me worry what would be the carbon impact of that consumer change?