Bad news for brunch lovers, with some food joints claiming egg supplies are dwindling.

Bakeries and restaurants are apparently having to lower their usage.

Bakehouse on Bond owner, Tom Bullock, says it's been a frustrating six months.

"Egg powder's playing a part in the actual baking in some products, mostly bread-based products like brioche, etc."

The Poultry Industry Association's Michael Brooks says there was a low point in February, but that's bouncing back.

"I'm really keen to talk to the wholesalers and to the Bakery Association and see what we can do to address this."

LISTEN ABOVE