London-based Floozie is taking customers around the flavour world in 80 days (or so) with its limited-edition summer range of stuffed cookies, drinks, and snacks.
The brand is rolling out a total of 18 cookies (rsp: £3.75 each) and four beverages – each inspired by a different nation’s cuisine – in rotating line-ups every two weeks until 6 September. These are available at its Covent Garden store or via its website.
First three cookies unveiled were the Japanese-style miso dulce marshmallow cookie, the Mozambican brown butter & guava jam cookie, and the Costa Rican banana brownie batter, coconut & cacao nib cookie. The next batch featured a choco sand biscuit cookie (Poland), a ricotta, walnut & white chocolate cookie (Italy), and an oat, sour cherry & chai cookie (India).
There’s also an upcoming chocolate-covered marshmallow cookie based on a Danish flødebolle (similar to a Scottish teacake).
While the rest of the cookie flavours have yet to be revealed, Floozie confirmed that they draw inspiration from Saudi Arabia, Canada, France, Turkey, UAE, Singapore, New Zealand, Panama, the Netherlands, Greece, and South Africa. Some of the cookies are vegan as Floozie was launched as a plant-based pop-up in 2020, but recently decided to incorporate dairy into recipes due to market changes.
The final fortnight of the seasonal range’s run will feature three international cookie flavours decided by a public vote.
New drinks (from £4.75) include a kalamansi passionfruit lemonade (Vietnam), an iced barraquito (Spain), a hibiscus ginger (St Kitts), and a rhubarb & custard milkshake (UK).
In addition, Floozie is offering a couple of snacks (rsp: £4.75). One is a white chocolate crispy rice with dried pineapple and coconut clusters (Cambodia) and the other is a spicy and sweet crunchy snack mix (Sri Lanka).
Floozie founder Kimberly Lin is a Canadian-born pastry chef who trained at the Pacific Institute of Culinary Arts in Vancouver and previously held senior positions at The Savoy, Corinthia, and Claridge’s in London. She was inspired to create the range by her global travels over the years.
“I’ve never thought of these as travel memories, they’re ingredient memories,” she said. “Every country taught me something about flavour that I couldn’t have learned in a kitchen. This campaign is my attempt to give people a taste of what I actually found there.”
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