(3 Apr 2025)
RESTRICTION SUMMARY:
ASSOCIATED PRESS
Mandeville, Louisiana – 3 April 2025
1. Various of pastries being cut and prepared
2. SOUNDBITE (English) Alain Poux, Owner, Croissant:
"Well it’s going be, of course a lot more complicated because by the time you add the shipping cost, the tariffs, the flour its going to get very expensive. It’s probably going be a little bit of a problem."
3. Various of Alain Poux prepping danishes
4. SOUNDBITE (English) Alain Poux, Owner, Croissant:
"Everything’s made indoor. I mean we make just about everything here. The fruit filling, we get of course all that french flour from France to make the bread to make the viennoiserie dough and of course the fruit are fresh. We don’t we don’t buy anything pre-made."
5. Various of pastries, sandwiches
6. SOUNDBITE (English) Alain Poux, Owner, Croissant:
"The nice thing is about the french flour is there’s a different flavor. And for bakers the flour is not as heavy as the US made or Canadian made so it’s a little bit easier to work with, easier to digest and so on and so forth."
7. Wide of pastries
8. SOUNDBITE (English) Alain Poux, Owner, Croissant:
"It will change my product but you know we don’t have a choice. We will have to do what we have to do."
9. Close-up of baguette
10. SOUNDBITE (English) Alain Poux, Owner, Croissant:
"We’ll try to keep the prices the same for a while but if it keeps on going we’ll have to increase prices and after that we’ll see what are the customers are reacting and they’ll tell us if we need to keep the prices down which means switch to another flour that will be cheaper but it’s the customer is going to tell us."
11. Wide of customers ordering
12. SOUNDBITE (English) Ursula Randle, New Orleans Resident:
"I hadn’t really thought about it but once you said about the tariffs, I was looking at the pallets of flour, I’m like oh my God, I bet he’s getting that from France and that’s going to be a big, big price increase for everybody; him, us, everybody."
13. Close up of flour packaged from France
14. Wide of stacked flour bags
15. SOUNDBITE (English) Nicole Bouie, New Orleans Resident:
"Unfortunately some wonderful restaurants in New Orleans have decided to change the way they make their croissants and so it’s very hard for us to find really fresh, crisp, crunchy, like you find in Paris, you know exactly. So this was a nice treat."
16. Wide of pastries
STORYLINE:
The new tariffs — coming on what Trump has called “Liberation Day” — is a bid to boost U.S. manufacturing and punish other countries for what he has said are years of unfair trade practices.
But by most economists’ assessments, the risky move threatens to plunge the economy into a downturn and mangle decades-old alliances.
Alain Poux, owner of the french bakery, Croissant in Mandeville, Louisiana says he may stop importing goods from France.
"It’s probably going be a little bit of a problem" he says as he cuts the dough of a raw danish.
He’s concerned it will change the products he sells because the flour and pastry fillings won’t be the same if he gets them from somewhere in the U.S.
His choices are to either stop importing products from France all together or pass the cost on to his guests on the north shore of Lake Ponchartrain.
"It will change my product but you know we don’t have a choice. We will have to do what we have to do."
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