> That's just not true.

It's right there in the article, in the postwar years the UK was reliant on imported Canadian and other wheats, the process allowed the UK to use its own wheat. "Artisan" bread was not a thing in the early 1960s, AFAICT at that point in time Britain had an extremely impoverished food sector.

> Because bakery are seen as a specialty, and do not sell high volumes. You just have to cross the channel to see that real bread doesn't need to be that expensive

France seems to be a bit of an outlier here AFAICT. But is 'real' bread even that expensive in the UK?

Look, you can get a 24hr sourdough loaf at Tesco for 2 quid - https://www.tesco.com/shop/en-GB/products/272914228 - or 3.75 for the 800g version. And you can tell it's not chorleywood because there's no Ascorbic acid or added oils. Real bread is available at any given supermarket if you want it.

If your real complaint is "Why don't we have France's bakery culture?" well I think that goes a lot deeper.