People could all make their own breads, if they had more times, but it'd require more ovens working simultaneously instead of fewer big ovens. It would also take more time for humanity, collectively. And even if everyone had a big oven like those in bakeries, while they could make big stocks of bread for a long time, this would result in everyone eating bread of lesser quality because bread goes bad with time. Having a skilled minority cooking a lot of bread every day in big ovens is just better.
This is not an ode to capitalism or any specific economic system, socialist or communist systems can have bakers to, I guess, tho the ownership of bakeries and boss-employee relationship between them must be rethought or abolished in these cases. All I'm saying is, when thinking up a new and revolutionary economic system, one must always account for bakers.
And sure, robots could bake, maybe. But I don't think they should. Or rather, I think human-made bread and pastries should always exist, because they create variatons and originalities that are interesting. And if human-made bread becomes a luxury commodity and the common people only have access to robot bread, this'd be a tragedy, so better keep the djinni in a bottle and not let robots bake.
This is basically true of any commodity. Almost anything can be made by a person but it almost always makes more sense to make said commodity at scale
Bread, ice cream, cell phones, computer software, televisions, cars, houses, etc all could technically be made by individuals with the right know how but it makes far more economic sense to make them en masse.
It also allows for contributions to be made from team members who have alternative backgrounds. The person who has solely been a baker all their lives might make an amazing loaf of bread but when they team up with the chemist they can learn to utilize additives like sodium stearoyl lactylate and amylase, which are some of the key reasons why store bought bread tends to be softer, springier, and longer lasting than bread you make at home. Although to be fair this information is freely available to home cooks as well; it’s just hard because these additives are typically used in very small quantities (ssl would typically be used at absolute max 0.5% weight of flour) and purchasing them in small quantities can be tough (and in some cases purchasing them at all can be tricky)
That’s why a single person might make a cellphone that looks like this: http://alumni.media.mit.edu/~mellis/cellphone/index.html but a company like apple or google can make the iPhone or Pixel