Consumed by 84.7 per cent of the population, they remain the favorite dessert of the French. The ice cream are always popular, particularly in times of very high heat. This year, the repetition of two heatwaves in a row, in June and July does not scare off the producers, who have the habit of speeding up production in the summer.

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In the industry of ice creams and sorbets, the seasonality is particularly important, since the summer season (between mid-June and mid-September) has only 47% of the sales of ice cream, according to a report by the institute Nielsen. During the heat-wave of 23 June to 2 July 2019, the sales of ice have been experiencing a sharp rise, a boon for producers and sellers. In a single day, Sunday 23 June, the sales of ice tray have increased by 55% compared to the previous year, in large and medium-sized surfaces.

Timothy Arar-Jeantet, general secretary of the Association of the enterprises of the ice, explained that the heatwave of June 2019 has had a real impact on the market of ice-cream. "Sales of ice relaxation (the ice cream in individual size, editor's note) have increased by 33.6% between 24 and 30 June. As for the ice tray, the sales have surged 46.6% over the same period." The producers have clearly used: the largest part of sales in the summer, and heat waves are regular. In 2003, 2006 and 2018, the producers have already faced periods of extremely hot and dry making it naturally pounce purchases of cones, pots, and other sherbets. "As the years pass, the greater the supply of ice of medium and large surfaces is optimal," he says. In addition, the big advantage of ice is that it can be stored very easily if we do not break the cold chain: there is therefore very little loss, even in the case of excessive production.

In large-scale distribution, the brands are also well prepared for this period. The head of the radius fresh products and ice cream of a large supermarket in Arles explains that "in this tourist region, the heat waves are something that we usually face. Stocks are prepared well in advance, we replenish regularly-rays. The clients, however, change the timetables of their races: they come in the morning, or from 18h". It has thus been faced with no shortage of stock on the shelf.

Julie, cooler in Earth Adélice in Grenoble, where the mercury has exceptionally surpassed 40 degrees in June, explains that"there were few visitors during the day because of the heat, but in the evening, our sales have been very high. In spite of everything, we have not had problems with stock, because we are delivered every day, our ice cream is produced in the Ardèche." On the side of taste, "what are the classics, vanilla, strawberry and chocolate, which have won the bet".

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Emmanuel Ryon, meilleur ouvrier de France and world champion pastry was created in 2015 and An ice cream in Paris, which has two shops in the capital. In him too, the heat wave increased the sales. "The summer period is always a peak of activity, unless it's a bad time. This year, the heat wave compensated for the apparent lack of tourists". His shop produced two tons of ice per week, and production on a seven-day on-site helps ensure that the trays were always full. In case of strong heat, the sorbets are kings: lemon, orange-carrot-ginger, cranberries... lovers of ice cream are seeking the freshness of the fruit. Since June, the shop of the glacier is always packed, to the delight of the chef.