And, what Kind of breads (or style) Can I Expect??

The Baker’s Goals

The Baker’s style or preferences greatly influence the products made - in taste and in looks.  All this comes from the ingredients chosen and the techniques applied.  And, it must be acknowledged that even if 10 bakers used the same exact ingredients to make a single loaf, it is highly likely that none of the 10 breads would be identical in interior or exterior looks or in taste.  The difference, like in a painting, is the vision and skills of the individual artist - in this case, the baker.  
Why explain this - because, just as in art, the ‘magic’ comes when the vision of the baker meets yours to result in a ‘goodness’ that you didn’t know existed.  

What I prefer:

For Me:  As the baker, my ideal result is a crusty exterior and a soft interior that is still a bit warm from the oven when placed in the hands of the customer.   I want people to enjoy bread as a baker does - soft and fresh with the crust still a bit crispy.  That is Fresh and Soft and tasty (which comes from a long fermentation period).  
While ‘plain bread’ made with flour, water, salt, yeast (FWSY) can be great when used with unbleached white bread flour - I have always enjoyed rosemary bread from restaurants.  I found that adding some thyme deepened the flavor.  And, this led me to look for other spice combinations to tickle the palette.  In my early baking days, I referred to these as Wow Breads - where the eater would take a bite and respond, “Wow”.  

I have a supply of dried spices, vegetables (e.g., onion), seeds (sesame and flax for example), grains and flours, and even fruit (namely dried Black Mission Figs) that I mix into the dough to bring out the Wow.  Occasionally, some refrigerated items like cheese (cheddar or parmesan) or fresh Serrano peppers will be used in the mix, but most items are stable dried items (in fact the County Health Dept allows only a few fresh items).  That’s mostly not a problem as dried herbs and spices are more flavorful by weight than fresh.  But, to look at the rosemary plant with its beautiful green leaves and know that I cannot use them seems kind of crazy.  Alas - without Health Dept. approval, what I am doing would be against the law.  

Technique involves the planned use of water temperature (the second most ingredient by weight), time at various stages and handling (or not handling) dough at various stages and heat temperature.  Many of these are subject to influence, but some are not controllable.  Ambient temperature and humidity can impact the time at various stages of preparation as well as the end product.  To me, Artisanal means that it won’t necessarily come out the same way twice.  This definition gives me peace when I achieve great variances among batches - where I expected them to be very similar.  

What I don’t prefer:

Big Holes - Generally, I am not a fan of ‘big holes’ in the interior of the loaf.  While they have some artistic appeal, they are impractical (to me) in that butter or any topping on the bread has no surface which to adhere.  Yes, good bread is good even without a topping - but big holes cause problems when toppings are used.  Salami sandwich with ‘big hole bread’ is fine - but it is also fine with ‘small hole’ bread.  
Big holes generally come from well tended gluten strands (dough handling) and lots of moisture (hydration) and an adequate CO2 source (gas from yeast or sourdough culture) - but the extra hydration generally results in a more gelatinous crumb - which some people really enjoy; but I am not one.  
Sourdough - I like it in theory (natural yeast and all), but I generally prefer, myself, a lighter interior (aka, crumb) and think that bread should be outstanding when super fresh at the cost of deteriorating 48 hours later.  
I fail to see the value of a loaf that will last 10 days without spoiling (which is often the case with sourdough) when the last 5 or 6 days is sub par (just not moldie).  There are benefits to a large loaf (2 pounds or more) because it spends more time in the oven and thus has more time to develop a deeper crust - but I don’t think that small households generally eat 2 pounds of bread in a week, particularly as the bread quality is deteriorating.  When people lived 4 hours from the bakery, there were not many choices - you bought bread for the week - but today, where this bread is baked twice a week, you can have superior bread that you enjoy eating (not just leftovers) almost all the time.  
Also, I have come to understand that there are as many sourdough ‘flavors’ as there are colors on the artist’s palette.  This comes by managing (or not managing) the two types of acids present in sourdough cultures with judicious use of food (flour), time and temperature.  Yes, this is an art unto itself.  Many bakers don’t call it sourdough - as they don’t want people to expect a sour flavor.  The French, I am told, believe that a sour taste (as is common in what we call San Francisco Sourdough) is the result of a baker’s mistake and to be avoided.  The sourdough culture changes the texture of the dough and bread, but doesn’t need to produce a sour flavor.  
If and when I can perfect (or almost perfect) a ‘creamy’ sourdough bread (by bringing out the lactic acid and retarding the acetic acid), then maybe I will offer it to customers.  But, it will have to meet the criteria of Wow in the period of twelve hours after it comes from the oven.  

Gluten Free - This is another whole genre of bread.  I am sympathetic with those who have digestive problems, but I have my ‘developmental hands’ full with gluten-full breads and must leave the development of gluten-free breads to others.  .

Brioche and Rich Breads - Rich breads use eggs and oil to enrich the dough.  These are a mix between a bread and a pastry - but generally in loaf form.  Again, this is another genre of bread and I choose to work on the ‘no egg’ breads - because there is so much to do in that arena.  That said, I have a focaccia bread in my offerings.  Baked once a month, it has a generous amount of olive oil in it and on it and when warm from the oven, it nearly melts in your mouth.  But, no eggs or butter.

Therefore:
What does this mean?
You will get bread that is soft on the inside and from chewy to crisp on the outside
You will get bread that is ‘plain’ with subtle flavors, but also bread with Wow tastes
You will get bread that is soft and tastes good.
You will have the opportunity to select from a large number of bread varieties - so you can note the flavors you don’t prefer (for example, one person doesn’t want anything with garlic in it; another doesn't care for dill flavor - in pickles or in bread)