Egg prices in the United States rose again last month, reaching a record high of $6.23 per dozen, as Easter Sunday approached, fuelling demand.
To learn how local businesses are dealing with the price increase, LEX 18 visited DV8 Kitchen, a restaurant and wholesale bakery that uses thousands of eggs every week in its delectable offerings.
Employees at DV8 Kitchen are preparing fresh bread, cinnamon rolls with lemon lavender icing, and colourful marshmallow Peeps, a popular Easter treat.
Owner Rob Perez explained that between their two restaurants and the wholesale bakery, they will use over 4,000 eggs in the run-up to Easter.
The pricing swings had a considerable impact on their business.
“The purchase price used to be 17 cents per egg, then it jumped to 78 cents,” Perez told me. “So it’s not a small impact…it was very big.”
To cover these expenses, the restaurant charged a fee on all egg-based meals for nearly two months, but Perez stated, “Our customers understood, and they were absolutely supportive and wonderful.”
The price has reduced to 37 cents per egg, which is still about double the initial amount.
“Thank goodness it’s there,” Perez said, relieved despite the continuous obstacles.
According to World Population Review data, demand for eggs is predicted to continue high through Easter, with Kentucky experiencing “eggflation” of 59%.
Fortunately, the absence of avian flu outbreaks resulted in a decline in wholesale costs last month, offering some relief to businesses like DV8 Kitchen.
As Easter approaches, Perez advises clients to either visit the restaurant in person or call ahead to place an order.
