Bread flour is higher gluten that regular all purpose. Store stuff is pretty much worthless if you're doing artisan breads. It's pretty well for sandwich bread only.
Hard flour is even higher than bread flour, typically. I use organic hard flour for most breads these days. Organic hard is usually about the same price as bread flour and worth it by a long shot.
Ambrosia on Doncaster sells an even higher "High Gluten Flour" in small quantities (1/2 Kg). I found that blending it with lower gluten flour works in a pinch. My yeast cultures also seem to love it.
A few points:
1. I'm cracking up laughing.