Eggs and chocolate: Easter favourites come with a higher price tag in 2025

From eggs to chocolate, Easter weekend grocery shoppers are noticing a spike in prices across the aisles.

Pacing through the aisles at the Esposito market in Saint-Laurent, Mary Diovisalvi hunted for holiday staples before the weekend.

With Easter coming, many Montrealers are heading to the grocery store to prepare for their holiday feasts.

But this year, even simple ingredients are stretching their wallets, so they’re shopping the sales.

“Typically, now, a pepper would be $2,” said Diovisalvi. “Today they’re on sale, $1.29 a pound. It’s in my cart.”

Her main course – lamb – was missing from the shelves.

“I spoke to the butcher. He does not have it, because it’s too expensive and people don’t buy it.”

Many shoppers are rethinking what they can afford.

Denis Borysov says deviled eggs are his usual contribution to his family’s feast, but this year he’s hesitating.

“So I think the eggs are pretty expensive now,” he said, standing next to the cartons.

Others are making exceptions.

“This one is just for holidays: $22,” said Jerzy Sedziak, holding up a box of chicken. “It’s not cheap. That’s why I don’t buy it too often, but before the holidays, it’s worth it.”

Another item affected by inflation? Chocolate. A global cocoa shortage is driving up prices, making that classic Easter treat more costly this year.

Still, some retailers are trying to keep customers happy, experts say.

“Just look at the fliers this week,” said Pascal Theriault, an agricultural economist at McGill University. “I think there were some pretty good deals to be made on more traditional Easter meals.”

Esposito’s store manager says they have their own challenges.

“You got the salaries to pay, you got the rent to pay. You got a lot of things,” said Jacques Lecavalier.

As for Diovisalvi, she said she would head to another market to buy her meat.

For many others, the search for savings won’t end this holiday weekend.

• READ MORE: Food inflation sees largest jump in 50 years, says Dalhousie professor