It is maybe a little more assuring for me to go for yeast directly from brewery where I can directly talk to someone.
I had some issues with yeasts because the shipping was really slow and it was dry yeasts. These live ones I tried few times and always it was refrigerated on route (covered in cold packs and still cold). I really can’t imagine that it will survive in summer.
So it is maybe only mine prejudice and that I can get good yeasts more locally.
In commercial brewing it usually goes from lab (seed sample for propagating) to some bigger brewery with propagation station. Smaller brewerys buy the propagated yeast from them.
So we have labs that hold the samples and brewerys that propagate them at scale - it isn’t some second grade.
When I want to try some unusual strains, I buy dried. It is more stable but it needs more time to get started.