Floozie Cookies is hoping to expand into the US by franchising its plant-based treats brand.
The business was founded in 2020 by pastry chef Kimberly Lin, who has worked at kitchens including Claridge’s, The Corinthia and Dominique Ansel Bakery.
As well as selling direct to consumers online, Floozie Cookies has a shop in London’s Covent Garden and has operated a temporary pop-up at Harrods and a site in Dubai.
“Like many chefs I always had a fantasy project in my head; to offer a simple treat within a luxury art deco store design,” said Lin when she launched Floozie Cookies. “I chose the cookie because it has always struck me as underrated and overlooked but to me it expresses care, skill and creativity.”
The business sells vegan stuffed cookies in flavours including Cinnamon Crunch, Chocolate Chunk, Celebration, Pecan Pie and Triple Chocolate, and gluten-free options Black Forest and Peanut Butter & Jam. The menu includes a monthly changing seasonal cookie flavour and features milk drinks, coffee, vegan hot chocolates and ice cream sundaes.
Lin is looking to expand Floozie Cookies through franchises, with the business speaking to potential franchisees in the north of the UK, and signing up locations in Kuwait and Egypt.
She is originally from North America and is also hoping to grow Floozie Cookies across the US, with franchise opportunities available in 50 states.
“While Floozie Cookies started out as a passion project during the pandemic, it’s been nothing short of incredible to see the brand take on a life of its own with international expansions and a loyal following of vegan cookie fans behind it,” Lin said.
“I’m thrilled to continue growing our footprint working with new partners internationally and developing the brand.”
Floozie Cookies describes itself as having a sustainable business model that makes the concept attractive for investors and franchise owners.
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