Baker Rune Ørum stops using chocolate at Leanders in Denmark due to soaring prices

Baker Rune Ørum expressed disappointment at having to decline customers seeking pain au chocolat at his bakery, Leanders, due to soaring chocolate prices. He noted that the bakery has entirely stopped using chocolate, as the financial implications have become unsustainable.

The surge in chocolate and cocoa butter prices is attributed to diseases affecting cocoa trees and climate changes in major cocoa-producing countries. Data reveals that consumers are now paying, on average, 27% more for chocolate compared to January 2022. One chocolate director reported a dramatic price increase in cocoa butter from 50 to 265 kroner per kilo, while chocolate prices have risen from 40 to 120 kroner per kilo. These rising costs are forcing bakers and pastry chefs to increase prices and, in some cases, let staff go.

Although Ørum could raise the price of chocolate croissants rather than removing them entirely from the menu, he believes the high prices may deter customers. He points out that this could lead to increased waste.

Industry leaders, like John Jønsson of the Danish Bakers and Confectioners Association, emphasize that even traditional bakers need to adapt. Some bakeries are limiting their daily production to minimize waste and encourage pre-orders to ensure sales.

Experts indicate that the solution to the chocolate price crisis is not imminent. The chocolate industry is vast and requires multifaceted strategies to address the issue. Initiatives are underway to develop more resilient cocoa tree varieties and to ensure that cocoa farmers receive fair wages. However, it remains unlikely that chocolate prices will return to previous levels, given the ongoing challenges posed by climate change and production difficulties.