Why does the traditional baguette now cost 1.40 euros on average at your bakery?

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– Why is the price of the traditional baguette now on average displayed at 1.40 euros?

You have probably noticed if you buy your traditional baguette every day at the bakery: its price has increased somewhat. In this period of low purchasing power, and even if inflation is falling, a few cents a day can hurt your wallet. According to figures collected by West Francethe average price of a classic baguette is D’one euro. For a baguette traditionit is necessary to count 1,40 euroA price that can be explained precisely, according to the National Confederation of French Bakery and Pastry (CNBP).

However, in ten years, a classic baguette has increased by fifteen euro cents. That of the traditional baguette has evolved at the same time by thirty centimes. To fully understand, we must dissect all the costs linked to the baguette. Raw materials, notably flour, the ton of which has been halved in one year, represent 24% of the price of the baguette. Taxes, rents and investments correspond to 16%, energy 6%packaging 2%, when the baker generally makes a margin of 10%.

The payroll continues to evolve

But the biggest item of expenditure remains payroll (42%). “This distribution varies. A lunch sandwich will often be more profitable than a baguette.indicates to West France Dominique Anract, president of the CNBP and owner of a shop in the 16th arrondissement of Paris. The price of baguettes therefore differs according to the regions since taxes and rents can be more expensive in large cities. But price matters for customers, more than half of whom still go to local shops to buy bread.

However, channels like Ange, Paul, Firmin, Marie Blachère, La Mie Cuddle, etc. are constantly gaining market share and offering bread at an unbeatable price. The cost of salaries may seem high, but the sector has difficulty recruiting. According to Dominique Anract, 9,000 bakers are missing in France, but also 16,000 pastry chefs and 4,000 salespeople. All to satisfy the twelve million customers every day.

The French are attached to product quality

So, some artisans have to put their hands in their pockets, like this owner of five bakeries in Eure-et-Loir, Sarthe and Mayenne who admitted to West France last July had to “increase its 85 employees above the salaries of the agreement” and even having to propose a thirteenth month and create a works council. Investments which have a cost, and which are reflected in the finished product that customers pay for. But the latter remain attached to the “product quality”, “to transparency” on the origin of ingredients et “homemade”. This is what emerges from a CNBP study.