Posted:22-November-2024
Interview with Floozie Cookies Founder Kimberly Lin
Floozie Cookies is a delicious stuffed vegan cookie concept by pastry chef Kimberly Lin, formerly of Claridge’s and Dominique Ansel Bakery. Kimberley talks to more about the brand and its journey so far.
What inspired you to come up with the Floozie Cookies idea?
Back in 2020 when I was trialling stuffed cookies, I saw gaps in the vegan baked goods market. Having been vegan, when I wanted a sweet treat like a cookie or similar they often fell into the ”healthy” category because they were vegan and places wanted to tick multiple boxes - Vegan, Gluten free, No refined sugars etc. But what I really wanted was just a cookie without animal products. So floozie cookies were born.
What makes Floozie Cookies unique?
Floozie cookies is entirely plant based. From our cookies to shakes and sweet. All plant based and our cookies are all stuffed with a delicious filling.
What are your current areas of focus for the Brand?
My main role at the moment is product development for the brand. Along side this I’m always looking for ways to improve our operations, whether that is sourcing new products, negotiating pricing or looking at our customer journey.
What do you do in your spare time?
Triathlon- so swim, bike, run plus gym time. I’m always on the look out for bakeries, cafes and restaurants so combining a long run with a bakery stop is ideal
What is your vision for the Floozie brand?
My ambition is to grow Floozie into a “go to” cookie shop. The place to get a great cookie, coffee or shake throughout the country and beyond.
What is your favourite Floozie cookie? This is always changing and I really love the seasonal cookie. But when in doubt I always revert to the cinnamon crunch or the Peanut butter and Jam.
Interested and want to know more about Floozie Cookies ?
The Floozie Cookies profile outlines all aspects of their franchise opportunity and allows you to contact them for further information or to ask a question.
