End-of-Year Cakes Taste Bad? ... Frozen Cream Also Affected by 'Fresh Cream Shortage'

Year-End Gatherings and Events Drive Cake Demand Surge
Main Ingredient Fresh Cream 'Shortage'... Small Business Owners Sigh
Shopping Around Marts, Group Buying, and Using Frozen Cream

As demand for fresh cream used in baking, such as cakes for the year-end season, increases, shortages continue at major retailers and other sales outlets. The photo shows fresh cream displayed at the dairy section of a large supermarket in Seoul on the 28th. Photo by Yonhap News

#. Choi (34), who runs a private cafe in Mapo-gu, Seoul, recently experienced longer working hours as the supply of fresh cream from a supplier was cut off. This led to him visiting supermarkets before and after commuting hours to find fresh cream. Choi said, "These days, the supply is insufficient, and it's difficult to get enough for a small-scale cafe," adding, "The cakes released for the year-end season have received a great response, and reservations are fully booked, so finding fresh cream has become a task in itself."

As various gatherings and events peak during the year-end, the demand for cakes has surged, causing a shortage of fresh cream. The demand for fresh cream, essential for making cakes and bread during the year-end, has increased, but dairy companies are struggling to supply enough. Small dessert cafes and bakeries are facing difficulties in selling products due to the inability to purchase fresh cream, while some are taking measures such as visiting multiple supermarkets or organizing group purchases.

According to the industry on the 29th, most fresh cream products in major large supermarkets and online shopping malls in Seoul are sold out. On online malls like Market Kurly and SSG.com, fresh cream sells out as soon as it is restocked. Even on Coupang, fresh cream sold through direct purchase and 'Rocket Delivery' is out of stock regardless of the manufacturer. The price of fresh cream, which usually sold for 5,000 to 6,000 KRW per 500ml on open markets, has jumped to around 20,000 KRW, increasing about fourfold.

As demand for fresh cream used in baking, such as cakes for the year-end season, increases, shortages continue at major marts and other sales outlets. The photo shows fresh cream cakes displayed at a bakery in Seoul on the 28th. Photo by Yonhap News

The sighs of self-employed business owners are deepening. If they cannot obtain fresh cream, the main ingredient for cakes considered essential for various year-end gatherings and commemorative events, their sales take a direct hit. Online communities where self-employed people gather are flooded with complaints such as "Please sell if you have leftover fresh cream," and "Cake reservation inquiries are pouring in, but I am not entirely happy."

Due to this situation, some are taking measures such as conducting real-time group purchases or visiting nearby supermarkets. Lee (29), who runs a dessert cafe in Hwaseong-si, Gyeonggi Province, participated in an activity where stores with leftover fresh cream stock were identified in real-time through online communities, and the products were jointly purchased and shared. He said, "I joined the group purchase because even after driving around every day, I could hardly find any."

Some have inevitably chosen substitutes. Jeon (42), who runs a small bakery, said, "I am reluctantly using frozen fresh cream or plant-based fresh cream," adding, "This happens every year during the year-end, but prices have risen so much that it is hard to sell without doing this." He lamented, "A neighborhood bakery like ours cannot charge 70,000 to 80,000 KRW like other places."

Fresh cream is made from milk fat that comes from producing skimmed milk powder by removing fat from milk. However, as dairy product consumption decreases every year, the stock of skimmed milk powder has surged, making it difficult for dairy companies to easily increase fresh cream production. Franchise bakeries that have annual supply contracts with dairy companies experience fewer supply disruptions, but small cafes and bakeries suffer from this 'fresh cream crisis' every year during the year-end.