Kevin and Sandrine Luce had to burn through 2,230 € for 2,000 litres of heating oil in March, but last week the same sum bought only 1,200 litres— a 50% price jump that keeps ovens from reaching the 270 °C needed for a crisp crust.
National data reveal 34,000 bakers churn out 6 billion baguettes annually, yet roughly one‑quarter rely on oil‑ or gas‑fired ovens, meaning the fuel shock is slicing a sizable slice of the industry’s margins.
Realland, a food‑truck owner in the L’Oise, reports his diesel bill climbing from 120 € to 200 € per fill‑up since the war, forcing him to decline long‑haul jobs that would otherwise be profitable.
Finance Minister Bruno Le Maire unveiled a €450 million aid package this week, earmarking subsidies for commuters and offering 48–277 € per household to cover winter heating bills.
If the cost differential persists, many bakers may be compelled to switch to electric ovens, a move that could raise production costs and alter the traditional baguette’s texture, raising questions about France’s broader energy strategy.