Magnifisyncopathological

I heard the following story on NPR this morning: The Humble Baguette's Return to Glory:

[Baker Eric Kayser] cares so much about his art and profession that he was part of a group that successfully lobbied the French government to regulate what could and couldn't be called a bakery. To win that appellation, a business must do every bit of its baking on site. Otherwise, the government's Repression of Frauds department will have something to say about it.

Copyright 2005 NPR

1. A deception deliberately practiced in order to secure unfair or unlawful gain.
   
2. A piece of trickery; a trick.
   
3. 1. One that defrauds; a cheat.
      
   2. One who assumes a false pose; an impostor.

1 a : DECEIT, TRICKERY; specifically : intentional perversion of truth in order to induce another to part with something of value or to surrender a legal right b : an act of deceiving or misrepresenting : TRICK
2 a : a person who is not what he or she pretends to be : IMPOSTOR; also : one who defrauds : CHEAT b : one that is not what it seems or is represented to be

Eric Kayser is a baker. He takes what was mere grain, transforms it into bread, and sells it from a store attached to the ovens. My mother has baked bread before and I've done it as part of my cooking duties in the Boy Scouts. It is not hard to meet the conceptual requirements of being a baker. A bakery is little different: a facility that bakes and sells bread products.

The details or measurements one might make of such a place are not important when qualifying what is and what is not a bakery. My house has been a bakery in the past and will likely be one in the future because I have an oven and sometimes unbaked dough is placed in it to dry, harden, heat up, and occasionally rise. I've participated in Boy Scout camping trips where the "kitchen" includes a bakery. Certainly neither of these places has or had the capability (or experience) to produce world-class tourte, le Feuilleté Citron, le Périgourdin, or Monge bâtard. In addition, neither the inhabitants and visitors of my home nor the people on my camping trip wanted all their bread products baked on the spot. There are times it is easier, safer, faster, and cheaper to buying bread products from other people.

I don't know what the letter of the law is in France regarding what can be legally called a boulangerie. All I'm going off of is the NPR quote above and a little I learned from searching for Directorate General for Competition, Consumption and the Repression of Frauds (La Direction générale de la Concurrence de la Consommation et de la Répression des Fraudes [DGCCRF]). Is it is punishable by fines to run a business in France that calls itself a bakery when that business does not bake 100% of every bread it sells at the counter? Is it fraudulent to call yourself a bakery when not everything you sell is from the ovens in the back?