French boulangeries demand right for staff to work on May 1 so they can open

Bakeries across France are urging the government to grant special dispensations allowing their staff to work so they can open on May 1. 

Owners say the current rules cause confusion and leave them losing thousands in revenue from being forced to close when they could otherwise take advantage of supermarkets and other shops being shut.

Last year, several bakeries were fined for opening on May 1, and bakers must follow strict rules about how their bread is made.

Confusion over holiday rules

May 1 is France’s only ‘real’ public holiday in that all workers except those in core and emergency sectors must be given a day off. 

Workers can be asked to work on all other public holidays in lieu for time off on another day and/or additional pay, with precise rules depending on sector and type of work. 

Bakeries can technically open but staff other than the owner cannot work and running the bakery solo is not a viable option for many owners. Businesses face a fine of €750 per employee who works on that day.

Some employees want to work as they will earn double their usual salary but are forced to remain home even if they ‘volunteer’ to clock in.

Owners say it is especially frustrating considering that ‘catering/restauranting’ is viewed as a core trade under the code de la restauration, allowing certain eateries and cafes to open on May 1. 

This includes ‘roundabout bakeries’ (boulangeries de rond-point), larger industrial bakeries that offer parking and are usually much bigger than small artisan shops found on high streets.

“Bakeries were seen as essential during the Covid pandemic and allowed to remain open,” said president of Sarthe bakers’ federation Rudy Formosa to Ouest-France.

He, and several others, question why this does not apply on May 1. 

Losses in the thousands for remaining closed

Owners believe May 1 would be one of their busiest days if they could open.

Closing on the day “represents a loss of between €10,000 and €12,000 in turnover,” said baker Clément Buisson to FranceInfo. He owns two boulangeries in Paris.

It comes as bakeries face additional pressure from rising costs, including an explosion in the price of certain base ingredients.

“The employee is paid at least double, customers still get bread, and businesses in the sector make around €70 million with €10 million in tax,” said head of the national bakery federation Dominique Anract to RMC. 

He met with the government on April 14 in an attempt to convince them to allow bakeries to open on May 1, and said several other meetings are scheduled over the following weeks.