Artisan is a term that's being applied to 'cooks' of all areas, who believe in preserving the craft of the food they're making. So 'artisan bakers' use old, time-proven methods of baking bread, sometimes using natural airborne yeasts, or fermentation processes. The bread they produce is very special - if you haven't tried it, I recommend you do!
On the same line, there are artisan cheesemakers, winemakers, etc. It's all part of a 'going back to the roots' of food production, in an attempt to bring food back to the way it should be, instead of the mass produced glop we've all gotten used to.
If you're interested, there's a whole movement, if you will, which supports not only artisan food producers, but sustainable agriculture development in third world countries. They're called 'Slow Food'; here's their website -