LPG crisis: Will bread disappear from bakery shelves?

In many households, bread is the one thing that is always in the kitchen. It is the quick breakfast, the emergency meal that requires no planning.

Now, as the LPG shortage begins to ripple through India’s food businesses, everyday foods that require little preparation may suddenly become far more valuable. Bread and buns, already among the most affordable and convenient foods available, could quickly become even more sought after.

This raises a question now being quietly asked in bakeries and supermarkets alike. Could everyday staples like bread and buns become harder to find?

For now, bakers say the answer is no.

Inside a large bakery, the smell of warm bread and pastry often hides the complexity of the machines that make them. Contrary to what many people assume, bread is not always baked using gas. Most industrial bakeries run on a mix of fuels. Gas is only one part of the system.

Premraj C P, treasurer of the Bakers Association Kerala and managing partner of Best Bakers in Kottayam, says most large bakeries are designed with multiple backups.

“Most large-scale bakers and bormas have a combination of gas, electric and diesel ovens and stoves,” he says.

Many bakeries also use a specialised supply system called liquid off-take LPG, which draws fuel from larger 47.5 kg cylinders used in commercial kitchens.

“We mostly use LOT LPG systems of 47.5 kg in our borma. There is not much shortage reported for it yet. It might happen in two or three weeks’ time,” Premraj explains.

Bread is not the biggest worry
For many people, the idea of a gas shortage immediately raises fears about bread supply. But bread production itself is less dependent on LPG than most bakery products.

“Bread is mostly baked on diesel ovens,” Premraj says. “We also have a pellet stove as a reserve option. Catering stoves are also there as backups.”

In fact, many large bakeries run entire production lines on diesel-fired ovens or electric systems. Gas is still widely used in the kitchen, but it is rarely the only fuel available.

At Best Bakers, the scale of daily production remains substantial. “We make around 3,000 puffs in our borma every day,” Premraj says. Gas is still a major operating cost. The bakery spends nearly Rs 5 lakh a month on LPG.

Because of that, many businesses are already looking at alternative energy.

“Many of our industrial ovens run on gas. We are planning to convert them to electric as soon as possible,” he says.

Bread comes first
Even if the LPG shortage worsens, bakers say certain products will always be prioritised. Bread and buns are not just another item on the shelf. For many families they are everyday essentials.

“More than business, we have a commitment towards the community. I can assure you that you won’t face a drastic shortage of breads and buns immediately. The situation may change if the conflict continues. But bakers will prioritise this over everything else,” Premraj says.

If needed, bakeries will shift to whatever energy sources are available. “We will move to alternative power sources as time goes,” he says. “We will try our best not to let it affect customers.”

Eid and Easter orders loom amid uncertainty
Rohit Thomas of Silvi’s Creations, a cloud kitchen in Kochi, says smaller bakeries and home-style kitchens are already beginning to plan cautiously.

“We currently are fine because, unlike larger bakeries, we don’t make in large quantities. But I imagine we would only have enough gas for about three to four weeks,” he says.

Because of the shortage, the kitchen has already begun limiting some menu items to reduce gas usage.

“It’s a bit difficult to plan ahead because you never know how long it’s going to last,” Rohit adds. “Especially since Eid and Easter are coming, which are pretty big days in the year. It’s a bit scary that way.”

Where the pressure may appear first
If the LPG shortage continues for several weeks, the impact is more likely to be felt in smaller food businesses that depend entirely on gas.

These include:

Small bakeries

• Fresh bread from neighbourhood bakeries
• Buns and pav
• Cakes and pastries
• Fried snack producers
• Banana chips
• Mixture and namkeen
• Murukku and savoury snacks

Sweet makers

• Jalebi
• Gulab jamun
• Halwa varieties

These foods require long frying or continuous heating, which consumes significant amounts of LPG.

Large bakeries and food factories, on the other hand, usually operate with multiple energy systems such as diesel ovens, electric ovens and steam boilers.

For now, the bakery shelves are safe
For shoppers walking into bakeries this week, the scene remains familiar. Bread racks are full, trays of buns are still warm and the pastry counters are busy. The global energy situation may still be uncertain. But inside bakery kitchens, the ovens are running and the work continues.

(In bakery terms, a borma refers to the baking unit or production area where bread, buns and pastries are made. Traditionally, it also referred to a large brick oven used for baking cakes and bread.)