Bread of the dead once again takes its place on Mexican tables, but this 2025 arrives with a different flavor: that of the increase. The most emblematic piece of the season has registered a average increase of between 10% and 15% compared to the previous year, driven by food inflation, the rise in sugar prices and energy costs that directly hit bakeries.
The Day of the Dead not only represents one of the country’s most deeply rooted traditions; also marks one of the consumption peaks most important for the baking industry. However, this year the ovens are working with tighter margins.
According to sector data, the bulk of 50 kilos of sugar It is priced at around 1000 pesos, an increase that is immediately transferred to the mix. Wheat flour, although more stable, It is around 17 to 20 pesos per kiloand fats—like butter or margarine—have risen up to 25% compared to 2024, Profeco data.
Added to this are energy costs. He LP gas and electricity They have had adjustments during the year that, for a small workshop, can represent up to an additional 8% in their cost structure. “The oven does not forgive; If you don’t raise the price, you work for pleasure,” summarizes the master baker Juan, in charge of making these delicacies in the Letran Valle neighborhood.
From wheat to the counter: the route of increase
In 2024, traditional bread of the dead was in an average range of 11 to 25 pesos per piece in popular shops and bakeries. Today, in 2025, prices range from 9.50 pesos in small supermarket presentations to $20 per standard piece.
Artisanal bakeries, which use butter and natural essences, sell their classic versions among 35 and 45 pesoswhile stuffed or gourmet breads can exceed 150 pesos per unit. In wholesale chains, the nine-piece tray It’s around 170 pesos equivalent to about 18 pesos per piece.
bread of the dead
The dispersion of prices reflects two Mexicos: one industrial, which produces in volume and competes with promotions; and another artisanal one, which defend the original recipe and the flavor experience at the cost of higher expenses.
Fermenting inflation
Although the country’s general inflation remains around 3.7%, food inflation remains above that level. He increase in raw materials Agricultural costs, freight and packaging have an impact on the production of bread, a product that concentrates several of the most sensitive inputs on the market: flour, sugar, eggs, milk, butter and energy.
The National Chamber of the Baking Industry (CANAINPA) estimates that the total production cost in 2025 it has risen between 12% and 25% depending on the type of bread and the region. In areas of the southeast, where the heat forces inputs to be refrigerated and electricity consumption to increase, the increase may be even greater.
Small bakeries: surviving between gas and butter
For small bakers, the increase does not translate into profits, but into resilience. Many have chosen adjust the weightreduce fillers or limit daily production so as not to make the product too expensive.
Others apply more discreet strategies: sell “mini” versions, offer combos or replace ingredients such as butter with vegetable margarine. The decision is pragmatic, but not always popular with customers.
The consumer before the altar
Despite the increase, bread of the dead continues to be an emotional expense. Most consumers prioritizes preserving traditioneven if it is buying a smaller or shared version.
Consumption data anticipate that, even with higher prices, seasonal demand will grow between 20% and 30% compared to regular months. The attractiveness of the flavor, the nostalgia and the ritual nature of the product keep its sales alive, even above other baked goods categories.
bread of the dead
The bread of the dead has become, without intending to, a economical thermometer. Its price concentrates several structural factors: the volatility of commodities, logistics costs, the energy effect and the resilience of domestic consumption.
Every October, this traditional product offers a clear portrait of the Mexican economy: one that continues to grow at a moderate pace, with sectors that resist inflation by dint of ingenuity and tradition.
In the coming years, experts predict that the baking industry will face a greater challenge: balance profitability with authenticity. Because in a country where bread of the dead is more than food, each piece that comes out of the oven is also an offering to purchasing power.
