There are several reasons for this shortage. First of all, on the supply side, repeated droughts in the main cocoa-producing countries such as Ghana and Côte d’Ivoire among others (58% of world production between them) have led to a significant slowdown in the cultivation of this product, which is essential for the manufacture of chocolate. As a result, according to an INSEE study, cocoa bean prices have exploded in recent years, from $2663 per ton in December 2020 to $10,860 per ton in December 2024, an increase of almost 400% in 4 years.

In addition to this, in these same countries, diseases and insects ravage cocoa trees causing annual yield losses of up to 40%. In order to prevent the spread of these diseases and viruses, producing countries are forced to destroy plantations, thus limiting production. These areas left empty by the destruction cannot be reused for new plantations for 5 years because they are infected.

As for the ever-increasing demand for cocoa, the capacity to meet it is becoming more and more complicated. Indeed, European countries such as Switzerland, whose reputation in chocolate is well established, still represent more than 35% of the global consumption of this product known for its antioxidant or de-stressing benefits.

In addition, there is a new demand from countries that are constantly growing demographically and are asserting themselves as new major consumers of chocolate. Among them is India, which has the greatest growth in terms of demand for chocolate, thus opening up great development prospects for the distribution of this product in Asia.

Classics in danger?

This flagrant increase in prices can have serious consequences on the presence of chocolate in our favorite desserts because many artisans have been forced to increase their prices. The chocolate éclair, the soft, the fondant or the royal are undeniable and undisputed classics of our gastronomy. All made with a flagship product: Chocolate! However, with the difficulty that the main cocoa exporters have in meeting global demand, these desserts could disappear from our end of meals, which would represent a step back 400 years.

Indeed, for the record, cocoa arrived for the first time in France in 1615 on the occasion of the marriage of Anne of Austria and Louis XIII. At that time, chocolate was a luxury product, a symbol of wealth. It was in 1820, with the rise of industry in Europe, that it became more democratized and became a product consumed more regularly to become the main ingredient of chocolate fondant which, according to a survey carried out by the finebouche.fr in 2024, is the favorite dessert of the French.

Make way for fruit!

With the concern of craftsmen about the possibility of offering chocolate-based products, other types of creations have their cards to play. And when we talk about pastries, how can we not think of the fruit-based classics? Whether they are in pies, cakes, pavlovas or even in your most beautiful creations, fruits are omnipresent and represent a perfect solution for desserts because sometimes much less cloying than chocolate creations.

With our very wide range of BROVER brand fruits (products used a lot in the pastry world) your possibilities to make fruit-based creations are endless! Something to delight the most greedy! We work every day with the best producers in the world to offer you high quality products so that we don’t frustrate big chocolate lovers when they have to opt for fruit pastries.

The challenges of cocoa distribution are real! Thus, all viable solutions to limit this excessive consumption of chocolate must be taken into consideration. We must also succeed in increasing production at the origin. One way to do this could be to help farmers plant new plots. This is to help alleviate the shortage, which is likely to worsen if no action is taken. If we want to continue to enjoy our favourite chocolate-based desserts, production capacities must increase. Otherwise, we must manage to reduce our consumption. Therefore, it has never been more essential to do what we have always been told, namely to eat 5 fruits and vegetables a day and thus opt for innovative creations based on BROVER fruits.

This situation concerns all artisans and pastry chefs who, by renewing themselves again and again, will be able to continue to ensure the prosperity of their activities in the long term.

The post The pastry of tomorrow in the face of the cocoa shortage first appeared on Atelier Brover.

Inflation directly affects bakeries by increasing the cost of essential raw materials, such as flour, butter, sugar and eggs, as well as energy bills. As a result, many artisan bakers have been forced to adjust their prices, as evidenced by the increase in the price of the baguette, which crossed the symbolic €1 mark in 2023.

This price increase has repercussions on the consumption of customers, who, although remaining loyal to their usual bakeries, tend to buy less or opt for cheaper products. For example, one in five people have reduced their purchases at these points of sale, a phenomenon accentuated by the decrease in purchasing power.

Inflation is putting considerable pressure on bakers’ margins, making it more difficult to invest in new equipment or expand operations. Indeed, a decrease in investments was noted in 2023, with an average investment of €14,150, compared to €16,411 in 2022. This situation is aggravated by an increase in loan repayments, limiting the ability of bakeries to modernize.

Independent bakeries are particularly vulnerable in this context. Unlike large chains, which can absorb cost increases more easily thanks to economies of scale, small structures struggle to maintain their profitability. Some bakers choose to reduce their production or rationalize their offer to limit losses, but this impacts the attractiveness of their business.

The snacking sector: surprising resilience

In contrast to the difficult situation of traditional bakeries and pastry shops, the snacking sector is showing notable resilience. Although inflation is also impacting production costs and prices of snacking products, this segment continues to grow. According to a study conducted by Strateg’eat and Gira Foodservice, out-of-home snacking accounted for about a third of meals at the start of the 2024 school year. Bakeries play a key role in this dynamic, accounting for 52% of the most frequented establishments for fast food, closely followed by pizzerias and fast-food chains.

This performance is partly explained by the evolution of consumer habits. In a difficult economic context, consumers are increasingly turning to more affordable and convenient meals, which favors the snacking sector. Although the average customer basket has decreased (15% of consumers are buying less), bakeries and other fast food establishments continue to capture a significant share of the market.

Snacking is also benefiting from the diversification of its offer. Flagship products such as pizzas, burgers and kebabs, which appeal to consumers for their price and speed, are in high demand. The growing popularity of these fast-food options is helping bakeries maintain a steady flow of customers, despite the challenging economic conditions. In addition, some consumers are turning to more affordable outlets, such as supermarkets or bakeries offering cheap snacking packages, thus amplifying the success of this segment.

Adaptation and prospects

To adapt to inflation, many bakeries and snack shops have had to review their strategy. Bakeries are relying on a rationalization of their production and a gradual increase in their prices to compensate for cost increases, but this is not always enough to maintain profitability, especially for the smallest structures

On the other hand, the snacking sector relies on its flexibility and its ability to meet economic needs to attract customers looking for affordable options. Bakers who have integrated a snacking offer into their business thus benefit from a competitive advantage in a changing market.

Despite the challenges, the bakery and snacking sector in France is showing an ability to adapt to inflation. While independents are suffering more than large chains, the future of snacking looks promising, with growth opportunities linked to new consumer habits. However, for artisan bakers, the situation remains fragile, and the need to reinvent their business model could be crucial in the years to come.

Our products to go further:

• Apricot mumps Coup de Pouce
• Corn Coup de Pouce range available in a 3/1 box
• Coup de Pouce range half pears available in 3/1 and 5/1 boxes

The post BVP in the age of inflation first appeared on Atelier Brover.

Antipasti are now part of new consumption habits, where lighter and faster meals are taking an important place. The snacking market is moving upmarket with products such as grilled and marinated vegetables, or tapenades, which appeal to consumers looking for practicality and pleasure.

Antipasti also contribute to enriching the offer of bakeries and snack brands by providing alternatives to traditional snacks, especially on the shelves of supermarkets and delicatessens.

This market segment also benefits from a strong demand from the younger generations, who appreciate the diversity of Mediterranean flavors and the simplicity of the ingredients, in line with their values of sustainable consumption and health.

The rise of the sharing board

The fashion for aperitif boards in France is a phenomenon that is part of a long tradition of conviviality, but which has experienced a remarkable boom in recent years, especially with the aperitif dinner. This format, which combines the festive spirit of a classic aperitif with the consistency of a meal, appeals to a majority of French people, with 63% of them preferring this option to receive friends or family in 2024. This success can be explained by its informal side, allowing you to exchange more freely while enjoying a variety of small bites

The popularity of aperitif boards has increased, especially after the pandemic, when the desire for moments of sharing has intensified. The compositions of the boards are constantly evolving, mixing charcuterie, cheeses, spreads, and other local or exotic delicacies, thus offering infinite flexibility to satisfy all tastes. In addition to its gastronomic aspect, the aperitif board embodies a true art of living that values quality products and local know-how, while integrating more recent culinary trends such as fusion cuisines

Moving upmarket

Another important factor in this trend is the move upmarket of these boards, which are no longer satisfied with simple assortments of sausages and cheeses. More and more restaurateurs and caterers are focusing on exceptional ingredients while remaining accessible, which makes these aperitifs as aesthetic as they are gourmet. Presentation and variety are the keys to a successful modern aperitif, with dishes that adapt to the seasons and individual tastes

And competitive spirit!

Finally, the phenomenon has become so popular that it has even given rise to professional competitions, such as the French Aperitif Board Championship, illustrating how this practice has gained in importance in French gastronomy

The post The aperitif board: the gourmet snacking that revolutionizes convivial moments first appeared on Atelier Brover.