Greece’s bakery industry is sounding the alarm once again, warning that the price of bread could climb to €1.30 per loaf. Industry leaders are painting a dramatic picture of the market, noting that over 1,500 bakeries across the country have shut their doors in just three years.
Bakers in despair: A “matter of survival” for the industry
Speaking on Open TV, Jason Kaplanis, president of the Greek Bakers’ Federation, explained that the loss of 1,500 bakeries over the past three years represents 10% of the country’s entire bakery network. He described the situation as unprecedented and expressed deep concern, warning that the wave of closures appears to be accelerating in recent months.
Describing the dire reality facing small neighborhood bakeries, the federation president said bluntly: “This is now a matter of survival for our sector.”
Pressure from energy costs and the risk of grain price hikes
According to Kaplanis, the biggest challenge is the cost of energy, as bakeries rely on electricity, diesel, and natural gas for their daily production.
The federation president called on the government to intervene with concrete measures to reduce the energy burden on businesses, in order to ensure both the viability of bakeries and the stabilization of bread prices.
On the subject of pricing, he noted that some bakeries in the Attica region have already raised prices by around 10 cents.
He explained that while bread was previously sold for approximately €1.00 to €1.10, prices in many cases have now risen to between €1.10 and €1.20. Should pressures continue, he did not rule out the possibility of prices reaching €1.30. He also linked the uncertainty to developments in Ukraine and their impact on global grain markets.
“If bakeries close, bread will become even more expensive”
Kaplanis argued that traditional bakeries play a key role in keeping prices in check, pointing out that bread is sold in independent bakeries at €3.00 to €3.50 per kilogram, compared to approximately €4.50 per kilogram in supermarkets.
He warned that if closures continue, the resulting reduction in competition could drive prices even higher.
He also raised the issue of stores that use the term “bakery” while only performing the final baking of frozen dough, arguing that this practice misleads consumers about how their bread is actually made.
