The recent closure of the Vencimont bakery has opened the eyes of quite a few players in the same sector. “When I heard about this story, I checked my electricity index. I went from a monthly installment of €290 to almost €600 at the start of the year. Currently we have to go to 1485 €. I thought for 10 minutes then I made the decision to stop.“
The artisanal bakery Du Pain sur la Planche, located in On, has been the complementary activity of Manu and his partner for 3 and a half years. It is open 6 to 8 days a month. “It was a real passion in the family, I represent the third generation. But it is impossible to continue under these conditions. The price of raw materials such as flour, butter or sugar has also exploded, doubling in fact. With nearly 100,000 euros of investment, we must remain profitable. Will I resell my machines? I do not think so. Given the number of closures announced, they would have to be sold for nothing and I don’t want to. We make about 700 waffles a week, I will only continue this activity, in particular to evacuate the raw materials that I had just bought. The workshop is part of my private sector, so there is no problem at this level. . If the prices go down, maybe I’ll relaunch the bakery one day…”