It doesn’t matter that it’s the worst butter shortage in France since the war, bakers refuse to use the processed spread margarine in their original recipes.
Why? For the simple reason that it would be unprofessional to change the delicious recipes. Margarine tends to taste bad, compared to real butter. Furthermore there’s no good health reason to avoid it:
The decline in production came as butter began enjoying a comeback in the West, following research suggesting that saturated fats — long linked to
heart disease — were not as harmful as thought.
“The rehabilitation of animal fats has caused demand for butter to explode around the world,” said Gerard Calbrix, head of economic affairs at the
Association of French Dairy Producers.