This nice piece on the evolution of bread making in France details how the government has created a new classifaction for the authentic bakery:
Under the law of 1998, it became illegal for a “boulangerie” sign to be placed except where professionals had been “personally involved in the kneading of the dough, its fermentation and its shaping”. At no stage of production were the products to be “deep-frozen or frozen”. This law gave a huge boost to the baker as artisan.I support clear labeling. Those who are looking for that personal touch can now go to a boulanger, and those who feel that the whole thing is an overpriced ripoff can (just as easily) avoid them. Like the "organic" label, I think this helps everyone.