From the artisan loaves of the past to the soft white bread of today, the progress, if you will, of bread, as representative of all foods, has declined to an unrecognizable, processed product, only to be saved by those families, cultures, and communities that believe more in tradition and human health than profit. From today's Artisan bakers, those who attempt to re-create the past and produce a wholesome, healthy, and rustic product according to Baker's Guild Standards, who follow in the footsteps of the French Bread Movement, to today's industrialized family bakers and bread-baking families themselves, I will uncover where century old traditions of bread-baking have been encouraged, where and why they may have faltered, and what this means for the future of healthy, flavorful bread in the United States.