Latest news with #patisserie
Japan Times
07-07-2025
- Business
- Japan Times
Butter's global price surge hits croissants and kitchens alike
At the Mamiche bakeries in the 9th and 10th arrondissements of Paris, their famous pains au chocolat and croissants depend on an essential but increasingly scarce ingredient — butter. The bakery's regular supplier can no longer provide a steady flow of French beurre de tourage, a type of flat butter used to make the pastries. Mamiche has gone searching elsewhere to ensure the steady flow of sweet treats from its ovens, but it's coming with a cost. Butter prices in most of the world are lingering near record highs, with little end in sight to the surge. It's the result of a complex interplay of factors — challenges faced by dairy farmers from France to New Zealand, changes in Asian consumers' appetites that's spurring global demand, and commercial decisions by milk processors defending their bottom line. The end result is more cost pressure on consumers' favorite foods. "When we have to change supplier, we can really see the difference' said Robin Orsoni, commercial operator for Mamiche. Other providers are charging prices 25% to 30% higher, but Mamiche has to absorb the cost because "we want to make our customers happy, we need the butter.' Around 70% of the butter exported around the world comes from two places — Europe and New Zealand. Each began 2025 with historically low stockpiles, and this supply tightness has caused prices to spike to a record, according to the Food and Agriculture Organization. The roots of the squeeze can be traced back to 2022, when the price of milk in Europe peaked as inflation and fuel costs hit farmers hard, pushing dairy processors to look at the best way to maximize profits. Butter is made by removing cream from raw milk and churning it. Once the process is complete, you are left with butter and buttermilk, the latter of which "has some industrial uses, but those are relatively limited,' said Monika Tothova, an economist at the FAO. It's used for some cooking, to make other dairy products, and for livestock feed. In contrast, "if you make cheese, you process the entire volume of milk,' said Tothova. Even the by-product from cheese-making, called whey, is in high demand from commercial food makers for flavoring and nutrition, or gym enthusiasts to bulk out the protein in their diets. Sourdough egg tarts for sale at Bakehouse in Hong Kong | Bloomberg European Union dairy processors have been making more and more cheese. As a result, the bloc's butter production has steadily declined and is expected to hit an eight-year low this season, according to estimates from the U.S. Department of Agriculture. Milk production, itself, is also becoming more challenging. In Europe, farmers' herd sizes are shrinking due to financial pressures, and they now face added risks to their cows from bluetongue virus, said Jose Saiz, a dairy market analyst at price reporting agency Expana. Lumpy skin disease, which can curb an infected cows' milk yields, is also making its way into Italy and France. Just as butter has fallen out of favor with dairy processors, consumers are developing a stronger taste for it, particularly in Asia. Global consumption of butter is expected to grow 2.7% in 2025, outpacing production, according to the USDA. In China, demand has already grown by 6% in just one year. Usage in Taiwan between 2024 and 2025 rose 4%, while in India, the world's largest consumer, it is up 3%. Hong Kong's French bakery chain, Bakehouse, has been tapping into Asian consumers' changing tastes. Its annual butter use is currently about 180 tons, an increase of 96 tons from the prior year after they opened two new stores, in addition to another 180 tons of cream, according to co-founder Gregoire Michaud. The firm only buys from well established suppliers — New Zealand has a top-tier reputation, but China isn't good enough yet, he said. In New Zealand, which is a major dairy exporter and produces about 2.5% of global milk supply, butter production has yet to return to prepandemic levels, fluctuating around 500,000 tons a year since 2020. As in Paris, supply scarcity and high butter prices have forced Hong Kong's Bakehouse to cycle through three different providers in just a short period — from Australia, to New Zealand and then Belgium. Now, they're potentially looking for a fourth. Western consumers are also eating more butter, which for years was shunned for being unhealthy, as they look to cut ultra-processed foods out of their diets. Purchases of pure block butter in the U.K. have grown, said Susie Stannard, lead dairy analyst at the U.K. Agriculture and Horticulture Development Board. "Consumers who can afford it will still buy butter,' she said, but they aren't immune from price pressures. At the newly opened Morchella restaurant in London's Clerkenwell district, the brown butter and bread that was so popular at its sister eatery, Perilla in Newington Green, has been replaced with olive oil. Before the recent price hikes, "you'd put a lot of butter into the pan to base that piece of fish and meat,' said Ben Marks, who heads up the kitchens at Perilla. "Now, you've just got be much cleverer.' City workers outside an ice cream kiosk at lunchtime during a heat wave in London on July 1. | Bloomberg Relief for consumers isn't expected to come any time soon. Butter prices are also affected by the global conflicts, supply chain disruptions and tariff wars that have roiled every other commodity. Amid this "very hot market,' Hong Kong's Bakehouse is now prioritizing butter from closer providers to avoid a loss of supply, said Michaud. Orsoni said Mamiche will absorb the higher cost of butter to keep French staples affordable for its customers, but Perilla's Marks said it's "inevitable' that diners will face higher prices. The heat wave seen in Europe in recent weeks could also exacerbate the situation. High temperatures can reduce yields from dairy cows, while also pushing up demand for other products that compete with butter for the fatty cream taken off the top of milk. Tennis fans reaching for cream to accompany their strawberries as they watch Wimbledon, or workers cooling down with an ice cream in city plazas, "can only hold butter prices up,' said Stannard.
Al Arabiya
05-07-2025
- Business
- Al Arabiya
Butter's global price surge hits croissants and kitchens alike
At the Mamiche bakeries in the 9th and 10th arrondissements of Paris, their famous pains au chocolat and croissants depend on an essential but increasingly scarce ingredient — butter. The bakery's regular supplier can no longer provide a steady flow of French beurre de tourage, a type of flat butter used to make the pastries. Mamiche has gone searching elsewhere to ensure the steady flow of sweet treats from its ovens, but it's coming with a cost. Butter prices in most of the world are lingering near record highs, with little end in sight to the surge. It's the result of a complex interplay of factors — challenges faced by dairy farmers from France to New Zealand, changes in Asian consumers' appetites that's spurring global demand, and commercial decisions by milk processors defending their bottom line. The end result is more cost pressure on consumers' favorite foods. 'When we have to change supplier, we can really see the difference' said Robin Orsoni, commercial operator for Mamiche. Other providers are charging prices 25 percent to 30 percent higher but Mamiche has to absorb the cost because 'we want to make our customers happy, we need the butter.' Around 70 percent of the butter exported around the world comes from two places — Europe and New Zealand. Each began 2025 with historically low stockpiles, and this supply tightness has caused prices to spike to a record, according to the Food and Agriculture Organization. The roots of the squeeze can be traced back to 2022, when the price of milk in Europe peaked as inflation and fuel costs hit farmers hard, pushing dairy processors to look at the best way to maximize profits. Butter is made by removing cream from raw milk and churning it. Once the process is complete, you are left with butter and buttermilk, the latter of which 'has some industrial uses, but those are relatively limited,' said Monika Tothova, an economist at the FAO. It's used for some cooking, to make other dairy products, and for livestock feed. In contrast, 'if you make cheese, you process the entire volume of milk,' said Tothova. Even the by-product from cheese-making, called whey, is in high demand from commercial food makers for flavoring and nutrition, or gym enthusiasts to bulk out the protein in their diets. European Union dairy processors have making more and more cheese. As a result, the bloc's butter production has steadily declined and is expected to hit an eight-year low this season, according to estimates from the US Department of Agriculture. Milk production itself is also becoming more challenging. In Europe, farmers' herd sizes are shrinking due to financial pressures, and they now face added risks to their cows from bluetongue virus, said Jose Saiz, a dairy market analyst at price reporting agency Expana. Lumpy skin disease, which can curb an infected cows' milk yields, is also making its way into Italy and France. Just as butter has fallen out of favor with dairy processors, consumers are developing a stronger taste for it, particularly in Asia. Global consumption of butter is expected to grow 2.7 percent in 2025, outpacing production, according to the USDA. In China demand has already grown by 6 percent in just one year. Usage in Taiwan between 2024 and 2025 rose 4 percent, while in India, the world's largest consumer, it is up 3 percent. Hong Kong's French bakery chain, Bakehouse, has been tapping into Asian consumers changing tastes. Its annual butter use is currently about 180 tons, an increase of 96 tons from the prior year after they opened two new stores, in addition to another 180 tons of cream, according to co-founder Gregoire Michaud. The firm only buys from well established suppliers — New Zealand has a top-tier reputation but China isn't good enough yet, he said. In New Zealand, which is a major dairy exporter and produces about 2.5 percent of global milk supply, butter production has yet to return to pre-pandemic levels, fluctuating around 500,000 tons a year since 2020. As in Paris, supply scarcity and high butter prices have forced Hong Kong's Bakehouse to cycle through three different providers in just a short period - from Australia, to New Zealand and then Belgium. Now they're potentially looking for a fourth. Western consumers are also eating more butter, which for years was shunned for being unhealthy, as they look to cut ultra-processed foods out of their diets. Purchases of pure block butter in the UK have grown, said Susie Stannard, lead dairy analyst at the UK Agriculture and Horticulture Development Board. 'Consumers who can afford it will still buy butter,' she said, but they aren't immune from price pressures. At the newly opened Morchella restaurant in London's Clerkenwell district, the brown butter and bread that was so popular at its sister eatery, Perilla in Newington Green, has been replaced with olive oil. Before the recent price hikes 'you'd put a lot of butter into the pan to base that piece of fish and meat,' said Ben Marks, who heads up the kitchens at Perilla. 'Now you've just got be much cleverer.' Relief for consumers isn't expected to come any time soon. Butter prices are also affected by the global conflicts, supply chain disruptions and tariff wars that have roiled every other commodity. Amid this 'very hot market,' Hong Kong's Bakehouse is now prioritizing butter from closer providers to avoid a loss of supply, said Michaud. Orsoni said Mamiche will absorb the higher cost of butter to keep French staples affordable for its customers, but Perilla's Marks said it's 'inevitable' that diners will face higher prices. The heat wave seen in Europe in recent weeks could also exacerbate the situation. High temperatures can reduce yields from diary cows, while also pushing up demand for other products that compete with butter for the fatty cream taken off the top of milk. Tennis fans reaching for cream to accompany their strawberries as they watch Wimbledon, or workers cooling down with an ice cream in city plazas, 'can only hold butter prices up,' said Stannard.
Globe and Mail
02-07-2025
- Business
- Globe and Mail
Brunetti Oro Launches Vegan and Gluten-Free Cake Range for Melbourne's Sweet Lovers
Iconic Italian Patisserie Expands Menu with Plant-Based and Flourless Options to Cater to All Dessert Cravings MELBOURNE, AUSTRALIA - July 2, 2025 - Brunetti Oro, the iconic name synonymous with Melbourne's Italian café culture, has recently taken a bold step into inclusive indulgence with its new vegan and gluten-free dessert range. This launch marks a move that celebrates both tradition and modern dietary preferences. The reputed pasticceria has introduced an exquisite selection of cakes and gelati that cater to plant-based and gluten-intolerant food lovers, who no longer have to compromise on flavour, texture, or elegance. Suppose you are among those embracing a plant-based lifestyle, undergoing dietary restrictions, or simply seeking a delicious twist on classic favourites. In that case, Brunetti Oro now offers more ways than ever to indulge. The updated menu features a thoughtfully curated collection of new items, including handcrafted vegan gelato cakes, such as the rich and nutty Vegan Pistacchiola, the decadent Vegan Chococonut, and the refreshing Vegan Fragola al Limone. Each dessert is carefully developed by Brunetti's master pastry chefs to deliver a true Italian experience, minus the dairy and gluten. For those who prefer their indulgences flourless, Brunetti Oro now offers gluten-free renditions of beloved Italian staples. Highlights include the Torta Caprese, a sumptuous chocolate and almond cake hailing from the island of Capri, and the silky, deeply flavoured Chocolate Soufflé. Both are crafted with meticulous care to honour their traditional recipes, while offering a safe and satisfying experience for those with gluten sensitivities or celiac disease. 'We've always believed that food is for everyone, and now our menu truly reflects that,' said Yuri Angele, Owner of Brunetti Oro. 'By introducing more vegan and gluten-free options, we're hoping to embrace the diversity of our customers and make sure no one has to miss out on the flavours, textures, and memories that define Brunetti.' The menu update goes well beyond desserts. Brunetti Oro is also bringing inclusivity to its savoury selection, with new plant-based and gluten-friendly options designed to satisfy all palates. Vegan cheese is now available on a variety of pizzas and pastas, and gluten-free gnocchi can be substituted in most pasta dishes, creating a seamless dining experience for those with dietary preferences or restrictions. The menu is a celebration of flavour, tradition, and innovation, ranging from a creamy vegan carbonara to a vibrant Margherita pizza topped with plant-based mozzarella. The expansion arrives at a time when more Australians are looking for inclusive dining experiences that align with their lifestyles. According to recent data from IBISWorld, the demand for vegan and gluten-free products continues to rise steadily across Australia, particularly among Gen Z and Millennial consumers who are driving a shift toward more health-conscious and ethically minded eating habits. Brunetti Oro's new menu directly responds to this evolving demand, proving that dietary consideration and indulgence can and should go hand in hand. Whether customers are long-time patrons or first-time visitors, the experience promises to be as warm and delicious as ever. The new vegan and gluten-free items are now available at both Brunetti Oro locations: Brunswick, Myer Melbourne and Flinders Lane. Guests can enjoy the new offerings in-store or explore the full menu online at About Brunetti Oro Brunetti Oro is Melbourne's premier Italian pasticceria, renowned for its authentic, handcrafted cakes, pastries, gelato, and savoury fare. Founded in 1985, Brunetti has become a beloved institution in Melbourne's culinary landscape, combining timeless Italian tradition with a passion for innovation. From its rich espresso to its elaborate desserts, Brunetti Oro continues to offer an elevated dining experience that celebrates the beauty of Italian hospitality, now with something for every palate and dietary need.
Yahoo
01-06-2025
- Lifestyle
- Yahoo
New in town: Croissant & Co – Exquisite French pastries for your JB trip this weekend
Because no trip is complete without food and no meal is complete without dessert, why not stop by Croissant & Co's opening when you're in Johor Bahru? Croissant & Co's opening offers rows upon rows of delicate puff pastries in vintage glass cabinets, an Insta-worthy shot for all customers. But hey, looks aren't all they're known for here. These delectable treats are crafted with a keen eye. Their head chef Wang Qing attained his credentials from the renowned French pastry school , so you know these croissants are no joke! With the assurance of quality confirmed, what should you order? You will never go wrong with the Classic Croissant – delicate and buttery puff pastry hiding under a glossy domed top. Featuring that classic crisp outer shell and pillowy inner layers, it's a must-buy when you visit! If you were caught in the Dubai chocolate bar craze, you'd be captivated by the Pistachio Danish Roll. Oozing with decadent pistachio filling, this pastry will capture both your stomach and your heart. Now, don't get me started on their cakes. Their swiss rolls feature glorious sheets of fluffy sponge cake wrapped around a myriad of creams. Is it even possible to walk away with just one flavour? Plus, Croissant & Co's opening menu also includes tall slices of cake decorated with an adorable capybara! I don't know about you, but that's enough to make me whip out my wallet. Immediately. Croissant & Co's opened on 30 May, so if you're in JB as you're reading this, you know where to go. During their soft launch period from 30 to 31 May, all pastries are a whopping 50% off, while all cakes get a 20% discount. And for those who don't have a trip planned, consider this your sign to stop by whenever you can! Rumah Moq: Hidden dinner spot in JB with decent chicken chop & cheese burger from RM5 The post New in town: Croissant & Co – Exquisite French pastries for your JB trip this weekend appeared first on
The Sun
25-05-2025
- Business
- The Sun
Sainsbury's issues major update on closure of patisserie and hot food counters after shutting 61 cafes in store shake-up
SAINSBURY'S has issued a major update on the closure of all remaining patisserie, hot food and pizza counters in its larger stores. One of the UK's biggest supermarkets has shut the counters as part of a major shake-up of its store estate. 1 It is not clear when the pizza counters closed while is understood the patisserie and hot food counters shuttered last month. It comes after Sainsbury's said they would close "by early summer" in its financial results published last month. The most popular items previously sold at the patisserie and pizza counters are being moved to shelves elsewhere in stores. It means shoppers will still be able to get hold of certain bakery items while new self-service bread slicing machines are being phased in. A Sainsbury's insider previously said the freed-up counter spaces would be replaced with areas selling gluten-free and dairy-free produce. The closures come as part of a wide-ranging update of Sainsbury's' store estate which also saw 61 in-store cafes shut on April 11. The cafe spaces are likely to be replaced with restaurants run by franchises such as Starbucks and Gourmet Burger Kitchen. The supermarket said its hybrid cafe and food halls were becoming popular among shoppers. Sainsbury's first announced the store overhaul in January, as it revealed 3,000 head office staff would also lose their jobs in a senior team shake-up. At the time, chief executive Simon Roberts said the changes would "ensure we continue to drive forward our momentum". It is not clear when the 3,000 staff will lose their jobs, with the cohort making up around 20% of senior management roles. Shopping discounts - How to make savings and find the best bargains The major update at the start of the year came after Sainsbury's toasted its "biggest ever" Christmas trading period. But the supermarket is also trying to cut costs by £1 billion-a-year, and last year it cut about 1,500 roles. In late 2024, the company said tax increases from the October Budget would add an extra £140million to costs. Last month, employer National Insurance contributions were hiked from 13.8% to 15% and the threshold at which they are paid lowered from £9,100 to £5,000. All 61 cafes shut by Sainsbury's Fosse Park Pontypridd Rustington Scarborough Penzance Denton Wrexham Longwater Ely Pontllanfraith Emersons Green Nantwich Pinhoe Road Pepper Hill - Northfleet Marshall Lake Rhyl Lincoln Bridgemead Larkfield Whitchurch Bargates Sedlescombe Road Barnstaple Dewsbury Kings Lynn Hardwick Truro Warren Heath Godalming Hereford Chichester Bognor Regis Newport Talbot Heath Rugby Cannock Leek Winterstoke Road Hazel Grove Morecambe Darlington Monks Cross Marsh Mills Springfield Durham Bamber Bridge Weedon Road Hempstead Valley Hedge End Bury St Edmunds Thanet Westwood Cross Stanway Castle Point Isle of Wight Keighley Swadlincote Leicester North Wakefield Marsh Way Torquay Waterlooville Macclesfield Harrogate Cheadle Meanwhile, the national minimum wage was also increased in a double whammy for businesses. SUPERMARKETS AXING SECTIONS Sainsbury's is not the first supermarket to announce a major overhaul of its stores, with Tesco ditching delis and hot food counters in 2023. The move came after the retailer said it had seen a big drop in demand for the use of its counters in the preceding years. Tesco said all staff working across the sections would be offered new roles in the business. The move to close the underused counters started in 2019, when Tesco also said it would axe 9,000 jobs. In March, Morrisons said it would shut 52 cafes and 17 stores and axe a number of in-store services. Rami Baitiéh, chief executive, said the plans would allow the supermarket to invest in other areas of the business. The 17 Daily convenience stores have now all closed, with the last branch shutting on May 14. .
