It's probably some combination of equipment, ingredients or fixed time cost that only makes sense amortized over a large number of units.
I don't make fish and chips or deep-fried chicken at home. I know my kitchen will be smoky and greasy, and I'll have a ton of leftover oil.
Croissants, or their cousin puff pastry are a pain in the ass unless you're making a big batch to freeze or sell. Making a dozen buns in a batch is not so bad, but it's hardly worth the effort to make only a dozen croissants.
Paella tastes best made in a paella pan, and naan is best when it's hot from a tandoor oven. Who's going to keep all that gear around for the one time a year you make paella or naan?
I don't make fish and chips or deep-fried chicken at home. I know my kitchen will be smoky and greasy, and I'll have a ton of leftover oil.
Croissants, or their cousin puff pastry are a pain in the ass unless you're making a big batch to freeze or sell. Making a dozen buns in a batch is not so bad, but it's hardly worth the effort to make only a dozen croissants.
Paella tastes best made in a paella pan, and naan is best when it's hot from a tandoor oven. Who's going to keep all that gear around for the one time a year you make paella or naan?