The bean remains stuck in the bakers’ throats. Even if the galette des Rois remains popular with customers, artisans are bearing the brunt of the rise in the price of raw materials. “The kg of butter went from €6.77 to €10.07 (+49%), that of sugar from 96 cents to €1.4 (+46%), the kg of white almond powder from 5 .14 euros to 5.68 euros (+ 11%), per kg of gray almond powder from 5.09 to 8.44 euros (+ 65%). The price of a single egg increased from 18 cents to 21 cents (+17%)”indicates Emmanuel Gripon, president of the Deux-Sèvres Bakery Federation. At least the electricity contracts, whose prices had soared in 2022, have been renegotiated “at more reasonable prices”, he points out.
Bakers are cutting back on their margins
Despite the unfavorable context, “The bakers are slightly increasing the price of pancakes, between one and two euros. But that forces them to cut back on their margins, and they won’t be able to do that forever.”recognizes the president.
“Between 120,000 and 150,000 pancakes will be sold in Deux-Sèvres in 2025,” estimates Emmanuel Gripon, president of the Federation of Deux-Sèvres bakeries.
© (Photo NR, Jean-André Boutier)
For the year 2025, Emmanuel Gripon plans “between 120,000 and 150,000 cakes sold in Deux-Sèvres”over a period which extends between the beginning of January and February 10. “The customers who buy pancakes are quite loyal and local authorities are used to calling on bakers.”
Despite an economic context that remains unfavorable, the cakes continue to sell. “ Customers understand the price increase because they know the charges are increasing,” says Valère Crépin, manager of the Crépin bakery in Niort. The baker increased the price of his frangipane pancake for 8 people by 50 cents, for a total of €23.80.
At Dim et Hélo, another Niort bakery, the frangipane galette for 6 people sells for €21. “We started our business a year and a half ago, so we decided not to increase our prices this year, but maybe next year,” explains Héloïse, manager. “We must assume responsibility for making our pancakes with noble ingredients,” she insists.
“We have to take responsibility for making our pancakes with noble ingredients,” says Héloïse, bakery manager at Dim et Hélo, in Niort.
© (Photo NR, Jean-André Boutier)
The pancake remains a recipe that works
“During the Galette des Rois period, we sold more than 1,000 pancakes. Around 50 per day, even 200 for the best”runs the Ponnier bakery in Bressuire. Here, the frangipane pancake for 8 people is sold for €25. “That’s very little margin,” recognizes the bakery.
“If we had increased the price in proportion to that of the materials, the price per share would be €3.50”indicates Alexis Champeaud, manager of the Champeaud bakery, in Parthenay. In the window, the price of the frangipane pancake for 8 people is set at €25.6, or €3.20 per slice.
Chocolatier Georges-André Palluaud and his wife Aurore, from the Gap Chocolats chocolate factory.
© (Photo NR, Jean-André Boutier)
But chocolatiers also dedicate themselves to cakes. Georges-André Palluaud, manager of Gap Chocolats, has increased the price of his frangipane galette for 4 people from €17 to €19 compared to the previous year. “If we really had to compensate for the increase in the price of the cake, the increase would be around €5-€6. But we can’t because no one would want to buy a cake at that price », declares the chocolatier.
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