Yes it's cheaper, especially comparing like for like with truly healthy bread from a good bakery. Truly healthy is key -- supermarket bread, any of it, is crap.
The challenge is getting good flour, and getting into a routine.
I've done it for stretches of time, both yeast and sourdough types, but not for several years.
I have some professional cooking experience, plus being an enthusiast. I recommend "The Laurel's Kitchen Bread Book" for learning the principles, along with all the recipes. It's also worth taking a class. A lot of artisan bakeries are teaching these, as another way to make money.
Breadmakers are great, once you have your recipe dialed in. Not artisan, but you can crank out tasty and healthy loaves with ease. They also use less electric, and heat your house up a lot less. Most home ovens are terrible this way.