Flourish Baking Company specializes in developing and manufacturing innovative, plant-based snacks and foods. As a chef-run R&D kitchen by founder, Diane Forley, Flourish excels at new product development, small batch testing and production right on site.

Chef Diane Forley embraces the challenge of transforming recipe classics into modern versions using allergen free/plant-based ingredients, for her clients and her brands. Her philosophy is to ‘bake without borders’ and offer innovative culinary solutions to baking with ingredients that are free from dairy, nuts, eggs and wheat.

The facility at Flourish is kosher certified and is peanut and tree nut free. A third-party GMP audit of the facility gave it an excellent rating. Current clients include Aramark, Restaurant Associates, OTG and the Compass Group.

Servicing the New York metro area, Flourish Baking Company welcomes strategic partnerships with retailers, distributors, and restaurants looking for new plant-based products in the marketplace.


Flourish Baking Company is a sweet and savory snack brand of cookies, bars, vegetable chips, and granolas sold in both the wholesale and retail channels.


Nix the Nut, is our popular kid-friendly peanut and tree nut free line of snacks, such as cookies, brownies, pound cakes, muffins, and birthday cakes.


Meringueshop is our confectionery brand that transforms the classic meringue into an engaging experience. Meringueshop modernizes the classic meringue through using aquafaba, a new egg replacer made from chickpeas. Meringueshop's products are all organic and vegan and available for purchase on-line.


04/17/17 "Vegan Meringues Made From Aquafaba," New York Times

04/18/17 "First All-Vegan Aquafaba Meringue Store Launches," VegNews

04/18/17 "The 'Meringueshop' Sells Meringues Made with Aquafaba Instead of Eggs," Trendhunter