Rant: Local bakery charging $6 for a loaf that costs $1.20 to make

Heard a guy at a Charlotte bakery supply store bragging about his 300% markup on sourdough, saying customers won't know the difference. My business background says pricing has to cover rent and labor, sure, but $6 for flour, water, and salt feels steep when I can make 12 loaves for under $15. Is there a line between fair profit and just milking the artisan trend, or am I the weird one for thinking about costs? Anyone else bake at home and get annoyed at shop prices, or do you pay up for convenience?

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