Bread is not only the most widespread food in the diets of different populations worldwide.
In the Judeo-Christian tradition and culture, it also has a spiritual significance.
For example, Bethlehem means “house of bread” in Aramaic. Jesus describes himself as the “bread of life” (John 6:35), and in the well-known prayer ‘Our Father,’ the expression “give us our daily bread” is found.
Bread is also a symbol of hospitality and sharing.
This is why the word “bread” somewhat diverts us from a commercial product, even if we are obliged to come to it…
Claude Batel, president of the Federation of Master Bakers and Pastry Bakers of the Alpes-Maritimes, wished to review the situation of the bakery business owners in the department towards the end of the year, considering the economic situation, discussing the various obstacles to development, or even to the sustainability of this sector.
Nice-Premium: What is the economic context for bakers in area code 06?
Claude Batel: “In the department, out of 599 companies registered under the NAF code 1071 C, only 420 bakers are active, of which 243 have a turnover of less than 300,000 Euros, 70 between 300,000 and 400,000 Euros, and 110 between 500,000 and 1 million Euros. However, for a bakery with a staff of four to be profitable, it must achieve a minimum turnover of 300,000€.
In 2011, it is clear that average turnover decreased by 3 to 10% between July and the end of October 2011.
There have been 10 liquidations since the beginning of 2011.
Expenses continue to increase: wage costs and the rising prices of raw materials: 3 to 5% increase on flour, 10% on butter and chocolate. Meanwhile, the price of bread has not increased.”
Nice-Premium: There is also mention of the rise in raw material costs; can you tell us more?
Claude Batel: “Regarding the rise in raw material costs, I want to express my concern: who has benefited from this speculation, particularly wheat, which impacts bakers’ margins and the price of bread?”
Nice-Premium: Do you have any other grievances?
Claude Batel: The modification of the TEPA law on overtime, removing the employer’s tax exemption benefit, is expected to result in an estimated 0.7% increase once the implementing decrees are published.
Nice-Premium: A rather discouraging picture?
Claude Batel: “The price of bread depends on expenses, and public authorities must heed this outcry from small traders and craftsmen and plan to reduce social and fiscal levies.
In the current state of affairs, it is impossible for small structures to continue creating jobs.
To be competitive and improve the quality of its services, a bakery must be able to attract and retain qualified employees, and thus be able to pay them a decent and attractive level of remuneration.”
Nice-Premium: “A wish?”
Claude Batel: I wish for a reform of the baker’s CAP because the training remains too theoretical, does not allow for the use of equipment, and does not train for total autonomy, unlike the professional certificate, which provides the qualification level of an autonomous production manager capable of implementing a work organization up to product management and marketing.
We are condemned to be better, both in the exercise of our art, which for me is the most beautiful job in the world, and in the management of our businesses. The true baker, while traditionally practicing his trade, also needs to be a savvy manager. And this involves initial and ongoing training.”
