A global surge in the price of vanilla and an increase in demand for French dairy products like butter is affecting bakers around the world, including in Edmonton.
Jennifer Stang, owner of La Boule Patisserie & Bakery Inc. in Old Strathcona, said she goes through between 100 and 200 kilograms of butter a week — and not all of it is created equally.
Higher butter fat content equals a richer taste, softer texture and faster melt — qualities favoured by bakers. French pastries and butter have become so popular abroad that the increased demand led to a shortage of the dairy product.
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