When I was living in Düsseldorf, I ate the delicious handcrafted bread made by this very good bakery called Hinkel.
They had and still have 2 shops that are few dozen meters from each other and a truck.
This is what can be considered to be the closest thing from an "artisan French bakery" where an artisan who owns the shop called "boulanger" or "boulangère" wakes up very early in the morning and prepare and bake their breads, viennoiseries (croissants or pain au chocolat) and pies, usually alone for the smaller ones or helped with an apprentice or skilled employee. The spouse usually takes care of the sales, with another sales employee if needed.
In France, one baker = one bakery, maybe two for the most successful.
A bakery can be called "bakery" (boulangerie) only if the production is at the same place as the sales point.
Shops like "Bioche dorée" or "Paul" cannot be legally called "boulangerie" (bakery) as they only sell goods that were produced in a factory.

At Hinkel, we could see the "atelier", the production site just behind in the shops, so it felt like "home". I thought each city had its "Hinkel"...

Industrial Bread Only

I was wrong and discovered that, when I came back last year in Bayern, that there are only bread shop chains, not real artisan bakery, I had not found a single one in my horrible city of 300 000 inhabitants. The bread and all the other goods they offer are made in a factory and some are reheated on-site.
However, after tasting a lot of products in differents Bäckerei (that do not deserve this name) like Wolf, Unendlich Brot, Balletshofer, Backstube and the rest of them, the results are irrevocable: awful, tasteless, floppy, expensive. (Of course, to my French taste buds).
They taste and looks like the same as what you can find at Lidl but more expensive.

No Diversity

If you go to a bakery in Hamburg or in Munich, or if you go to this chain or this other one, you will find the same quality and type of breads so you won't be lost.