A beloved French patisserie in Christchurch has been forced to close, with its owner citing unsustainable rising costs as the primary reason for shutting down. The owner expressed that the financial pressures have made it increasingly difficult to keep the business afloat, impacting his ability to pay staff and suppliers.
Key Takeaways
- Honey Cake Patisserie in Christchurch has closed its doors.
- Owner Charles Lebas attributes the closure to escalating operational costs.
- The business, open for less than a year, specialised in French cakes, pastries, and other artisanal goods.
- Lebas highlighted that ingredient costs, such as chocolate, have more than doubled.
- He stated that he was working solely to pay staff and cover bills, unable to make a profit.
The Bitter Taste of Rising Expenses
Charles Lebas, the 47-year-old owner of Honey Cake Patisserie, located at 355 Lymington Road, made the difficult decision to close the establishment last month. The patisserie, which opened in April 2024, quickly gained a reputation for its authentic French cakes and pastries, homemade ice creams, sourdough bread, and locally sourced products.
Lebas, who has lived in the area for seventeen years and also owns the French bistro Bistro My Way in Highcliffe-on-Sea, had expanded his culinary ventures with the patisserie. Despite a strong customer base and positive feedback, with the business even ranking number one on TripAdvisor, the economic climate proved too challenging.
An Unbearable Financial Burden
"Everything is too expensive," Lebas stated, detailing how costs for essential ingredients have dramatically increased. He provided an example of chocolate, where a 2.5kg quantity that cost £25 two years ago now commands around £60. This surge in expenses, alongside rising rent and electricity bills, has made the business unsustainable.
Lebas explained that for the past two years, his efforts were solely focused on covering operational costs and ensuring his staff were paid. He admitted that he was not paying himself properly and was unable to generate any profit. "I’m working to make sure I pay the staff three times more than me. I’m the owner but I can’t make money from my own business because every pound goes on bills and tax," he lamented.
A Wider Struggle for Small Businesses
The owner expressed concern that many small and independent businesses are facing similar pressures. He believes that the closure of such establishments has a detrimental effect on the local economy and community, leading to job losses and a decline in high street vibrancy. "We are all struggling. Every time a small business closes, that’s two, three, four people out of work. It doesn’t help the situation; it makes it worse," Lebas concluded.
Sources
- French business owner closes patisserie after soaring costs, Bournemouth Echo.
