Faced with the cost of energy, this baker from the Oise risks closing: “My calculation is done, I’m screwed”

“Do you mind if I keep working? In the darkness of his workshop, his worktop lit only by a small light, Julien Pedussel slices a lump of butter, while answering our questions. He prepares almond cream for his pastries. He kept his sweater on, we’ll keep our coat on, the heating is off. Despite the ovens humming in the next room, the temperature is around 16 degrees. “I feel like I’m in a cave,” sighs the baker, who runs the Fournil de Rieux.