PEI bakeries and chocolatiers struggle with soaring cocoa prices, balancing costs while maintaining quality and customer loyalty.
Local Businesses Absorb Chocolate Price Surge
Prince Edward Island’s bakeries and chocolatiers are grappling with unprecedented increases in cocoa and chocolate prices, leaving many small businesses absorbing costs to maintain quality.
At Charlottetown Bakery and Café, co-owner Amardeep Singh said chocolate costs have skyrocketed over the past two years. “We raised the price 20 cents on Saturday because we are not able to justify the cost,” he said, referring to the bakery’s chocolate cheesecake, which has remained a popular item despite price adjustments.
Maintaining Quality Over Cheaper Alternatives
Singh emphasized that the bakery prioritizes product quality. They source chocolate from Ontario-based David Roberts, and despite cheaper alternatives, Singh said, “That quality is not matching our quality. So we are not using them.”
He added that customers are sensitive to price increases. “If we go beyond $10, nobody will come here to buy product from the bakery.” Daily chocolate sales remain high, with items often selling out within hours.
Broader Market Pressures and Cocoa Shortage
The surge in chocolate prices is part of a larger global trend. Cocoa-producing regions in West Africa have faced severe climate challenges, including floods and droughts, which have disrupted supply. This shortage has driven up costs for chocolatiers and bakers across Canada.
Jessica Fritz, co-owner of Fritz Chocolates, confirmed the impact on her business. Importing Belgian chocolate through Halifax, Fritz reported ingredient costs have risen 50 per cent in the past year. “It’s been a dramatic rise and quite much affecting us as a small business,” she said.
Strategic Adjustments and Product Innovation
Despite the rising costs, Fritz Chocolates has only increased prices by about 10 per cent, absorbing much of the additional expense. Plans are underway to adjust recipes by adding nuts or fruit to reduce the chocolate ratio without compromising signature products, such as their bestselling Mermaid’s Kiss bar.
Fritz also noted that rising costs affect their cafés, particularly coffee prices, requiring careful management to maintain profitability while keeping items affordable for customers.
Commitment to Local Ingredients and Customers
Both Singh and Fritz stressed a continued commitment to quality and local sourcing. Singh noted that the bakery uses as many local ingredients as possible, while Fritz emphasized that no top chocolate varieties will be discontinued despite price pressures.
The combination of global supply challenges and local economic pressures demonstrates the delicate balance Island chocolatiers face: maintaining high standards while navigating a volatile market.
