A global rise in butter prices threaten croissants and jump at the expense of restaurants

In the heart of the ninth and tenth circles in the French capital, Paris, the famous “Mamiche” bakeries are based on producing its famous pastries such as Croissians and ‘Ban Au Chocolat’ on a basic component that increases the scarcity from day to day. The most important bakery supplier is no longer able to secure regular supplies French butter, a flat butter intended to prepare baked goods. This deficit has urged ‘Mamishi’ to search for alternative sources to ensure continuing production, but it comes with increasing financial burdens. Butter prices in most parts of the world are near the historic peak, without clear indications of the decline of this wave. This is due to a complicated group of factors, including the challenges facing cows in France, and changes in the taste of Asian consumers who increase the rate of global demand, in addition to commercial decisions taken by dairy production companies to protect their profits. The end result is extra pressure on the prices of favorite foods for consumers. “If we have to change the resource, the difference seems clear,” says Robin Ursoni, Mamishi’s commercial operator. He explained that other suppliers impose price increases between 25% and 30%, but “Mamishi” bears these costs because “our goal is to rejoice our customers, and we need butter.” Europe and New Zealand in the heart of the butter crisis, Europe and New Zealand production form about 70% of butter exports around the world. In 2025, these two regions unprecedented in shares, which contributed to pushing prices to record levels, according to the Food and Agriculture Organization (FAO). The roots of this crisis go back to the year 2022, when milk prices in Europe peaked due to the pressure of inflation and the high fuel costs, which damaged farmers, and forced dairy manufacturers to look for the best ways to maximize profits. The butter is produced by the process of separating the cream from raw milk, followed by the stage. Once this process is completed, the butter is obtained in addition to the Curd milk, which “has some industrial uses, but it remains relatively limited” as it is used in some cooking recipes, and in the production of other milk derivatives, as well as the feedlot for livestock, according to Monica Tuhathova, the economy of “FAO”. Production to cheese in exchange for it, “when the cheese is made, the whole amount of milk is treated in this process,” according to Toshoufa. Even the secondary production of the cheese industry, known as ‘cheesecerum’, has a strong request from commercial food companies to produce flavors and nutrition, or through sports enthusiasts as a protein source in their food systems. In this context, the dairy factories in the European Union strengthened their production of cheese. As a result, the production of butter in the Union countries was a gradual decline, and this season is expected to reach its lowest level in eight years, according to the estimates of the US Department of Agriculture. Milk production itself has become a more difficult task. In Europe, the number of herds began to decline due to financial pressure, and farmers are now facing additional threats that affect their cattle because of the Blue Tongue virus, according to Jose, says the dairy market analyst at the Price Reports Agency (Expana). Nodal skin disease, resulting in low milk production in affected cows, began to spread in Italy and France. The increase in the Asian demand for butter at a time when butter is no longer a priority for dairy manufacturers is increasing consumers, especially in Asia. The global consumption of butter is expected to grow by 2.7% during the year 2025, according to the US Department of Agriculture the rate of production. In China, demand jumped 6% in just one year. In Taiwan, consumption scored 4% between 2024 and 2025, while in India, which is the largest global consumer, increased by 3%. In Hong Kong, the French “Bakehouse” chain wants to keep up with changing the taste of Asian consumers. The annual consumption of butter has now increased to about 180 tonnes, an increase of 96 tonnes compared to the previous year, after the opening of two new branches, in addition to the use of an additional 180 tonnes of cream, according to co -worker Grigwar fog. Missing added that the company only buys from steadfast suppliers and explains that New Zealand has an excellent reputation, but that China is not good enough yet. Butter again attracts consumers in New Zealand, which is an important exporter for dairy products and produces about 2.5% of the global milk supplies, and the butter sector has failed to restore its levels that existed before the Pandem Hong Kong to move between three different suppliers in a short time, from Australia to New Zealand and she is now in the best to ensure needs. In the same context, consumers in the West consume more butter, which has been so unhealthy for many years, as part of their efforts to reduce the consumption of highly processed foods within their diets. The UK has witnessed an increase in the purchases of the pure butter sold in the form of shapes, according to Susie Stanard, chief dairy analyst in the Council for Agriculture and Horticulture in Britain. She said ‘consumers whose budgets allow them to buy butter’, but that does not mean they are safe at prices. In the newly opened Morchella restaurant in London, olive oil replaced brown butter and bread, which was very popular in the brotherly restaurant “Perilla” in Newmington Green. Ben Marx, the head of the ‘Belala’ kitchens, said that before the recent prices we put an abundant amount of butter in the pan to cook fish or meat. “He added:” Today we have to deal with more intelligence in its use. ” The increase in the butter crisis is not expected to be blessed soon, as butter prices are still influenced by global conflicts, supply chain disorders and customs wars affecting other basic commodities. In light of these factors, the “Beekhaus” series in Hong Kong began giving the closest geographical suppliers priority to avoid supplies, according to Michood. Ursoni explained that the “Mamishi” bakery will bear the cost of the high butter to preserve the prices of French pastries within the reach of customers. On the other hand, Marx of “Belala” indicated that the price increase “became inevitable.” The heatwave that has swept Europe in recent weeks can exacerbate the crisis, as high temperatures lead to low milk production of cows, and the demand for other products increases the rival of butter for the oily cream extracted from milk. Stanard said tennis fans taking strawberries with cream while following the Wimbledon Championship, or employees looking for a moment of recovery by eating ice in the city varses, “contributes everything to keeping butter prices high.”