This is about as close as any question has reached onto my actual research, although my speciality is Scotland rather than England.

My short answer is they'd sell only risen bread in a bakery. The longer one is that it's because the assumption of bread when referred to in documents is a standard risen loaf. The book, Cooking and Dining in Medieval England (author Peter Brears) discusses bakehouses rather than bakeries but does have recipes and techniques that would have been available. His recipe selection is almost entirely yeast risen bread, and actually a little bit of flat bread in the form of oatcakes or griddle cakes. Unlike with the risen bread though, a household would be more likely to have a flat surface on which to cook the flatbread. The actual bakery would more sell the things one couldn't make at home. Also, at least for Scotland (sorry, once again it's my actual speciality), the assize of bread is entirely based on a standard size loaf of bread, which also indicates risen bread.

The thing to keep in mind that the pastry baker and bread maker were different roles, at least in larger households. It would cut down the options.

Related: I've always failed at finding out when "yeast" was discovered in England as a thing to be cultivated, both for bread and ale makers. That is, when did individuals in England or the UK have the know-how to make yeast-risen bread and ale at home?