This pastry may soon be out of reach

Mathieu Dubus | 8/21/24, 8:07 AM

Rising raw material prices affect everyone. Puff pastry, crunchy, warm and comforting morning treats are also affected.

Viennese pastries, affected by soaring prices, are one of the most widely consumed products in France every year. The FEB (Fédération des Entreprises de Boulangerie) announced in 2019 that it represents 80% of the sector, with sales of 8.5 billion euros. As with butter in 2017, which had an impact on croissant prices, it's cocoa's turn to go through a complicated period, directly impacting production of the most famous chocolate viennoiserie.

From consumer product to luxury?

As you've probably gathered by now, this crisis is really all about pain au chocolat. For the many fans of this pastry of Austrian origin, it may soon be time to go without. But why?

According to a chart by Boursorama.com, cocoa prices soared in the first half of 2024. The commodity saw its price rise from $4,000 a tonne on January 8, 2024, to a high of $12,000 a tonne on April 19, 2024. Currently, the price is hovering around $9,000 a tonne, increasing raw material costs and multiplying the bill by 2 or 3. Speaking to TF1, a distraught bakery manager spoke of a forced change of direction: "We can't sell at a loss; if the price continues to rise, it will become a luxury product." There may even be talk of switching to frozen pain au chocolat production for some artisans, a heartbreaker for most.

Cocoa prices are on a slight downward trend, so let's hope this continues, so we can continue to enjoy this comforting chocolate puff pastry.

These news might interest you

Craftsmen & Know-How

Why do we eat oysters at Christmas?

Do you know why we eat oysters at Christmas? Find out here, along with a list of the best places to buy them!

Read

Food & Health

Sho, the broth, hot!

A start-up has just unveiled a new range of concentrated broths and culinary bases formulated from natural, exclusively plant-based, fermented ingredients, designed by chefs for chefs.

Read

News & Events

Manon Fleury x Delphine de Vigan: the same sacred fire for human beings

One is a committed chef who draws inspiration from all art forms. The other is a writer whose works have been acclaimed by critics and the general public alike. Each, in her own way, speaks of respect for the living. The meeting was an obvious one.

Read

News & Events

This chef will invite you to his table for a year if you find the name of his future restaurant

This former Top Chef finalist is getting ready to open his first restaurant. For the occasion, he's organizing a big contest on Instagram to find the name of this future establishment.

Read

Food & Health

Why do we eat turkey at Christmas?

Do you know where the tradition of the Christmas turkey comes from? The answer may not be what you expect! An anthropologist tells you.

Read

Craftsmen & Know-How

Panettone, its history and our good addresses

Where does panettone come from? Gault&Millau takes you on a journey of discovery of this cake - it's not a brioche - that's a must-have for the festive season in Italy.

Read