What defines a bread as 'artisan'?
I think everyone agrees that "artisan" gets tossed around as a marketing term that is largely empty or vapid, referring as much to the "old world" images used on the bag than to the bread itself.

However, I think there is an actual "artisan" quality to food, and that it relates to several qualities or ethics of the producer - which you do find in some actual bakeries:


Develops their own recipes - an artisan baker should be developing recipes that meet their needs. If they don't know enough to do that, then they are just following instructions.
Tweaks recipes carefully over time to maximize the intended qualities of the bread. An "artisan" producer understands the variables that impact the quality of their product and constantly adjust them to keep the bread quality high, despite changing or variable ingredients.
Follows the ethic of "Flavor Rules", and flavor is the first priority. Of course they have to be a business-person as well, but recipe changes and enhancements should primarily be made to improve flavor, not reduce cost, improve packability, etc.
Has a real passion for what they are doing, and holds themselves to the highest standard. Artists are always the most critical of their own work, and are constantly looking for ways to improve.


A home baker may not be an "artist", but when I make "artisan breads" at home (and I think this is what Peter R. is referring to), I do so with an intent to make the bread as good as I possibly can, even if this means baking it tomorrow instead of tonight, or ordering special flours online. I contrast this with my "makin' dinner" baking, where I obviously want it to be good, but am willing to give up some perfection in order to get it done tonight. Neither method is inherently better, but they are undertaken with a different intent and process.