If you run a traditional consumer business that can't compete on cost with more efficient competitors, you'd think you'd want to avoid them like the plague. But a study of bakeries in Lyon, France, found that “traditionalists” were better able to highlight their traditions and values by locating next to their more efficient “modernist” competitors.
Traditional French bakeries, or bakeries, must close. Bread prices are competitive, leaving little room for pricing. Ingredients are regulated (by law, traditional baguettes can only contain flour, water, salt and yeast). If you're a self-proclaimed “traditionalist,” the restrictions are even trickier. Because traditionalists do not allow for various time- and cost-saving methods (such as using mixes and frozen dough). Or become less visible to consumers. However, despite these shortcomings, traditionalists have maintained a strong majority share of the French bread market, despite modernist competitors using more efficient production techniques.