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A comment on Pastry Chefs Are in Demand, Why Aren’t Wages Rising?. Parent comment

Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising? by mc32 on Thursday October 13, 2016 @08:35PM (#12705375)
Supermarkets may only carry two or three types of flour, all purpose, 110, and "pastry flour" and perhaps some whole grain....

But that's not where most bakers get their flour, most will get it from someone who specializes in delivering baking goods who will have a larger selection.

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Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising? by vmarsy on Thursday October 13, 2016 @08:38PM (#12705391)
You're right. I was trying to convey the idea that: If it's easier for the consumers, it's also probably even easier for the professionals.

I think those specialized deliverers are more rare in the U.S., and so the baker either has to pay for more expensive raw ingredients, or use lower quality.

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