Earlier this week, UK’s Doisy & Dam took to equity crowdfunding platform Crowdcube to £150,000 so that it can expand its already popular business.
The company, which was found in 2013 by former marketing professionals Ed Smith and Richard Wilkinson, is reportedly on mission is to create premium food products that provide the most delicious balance between nutrition and indulgence.
The Doisy & Dot team stated they combined high-quality organic chocolate from the Dominican Republic with amazing, exotic, nutrient-rich superfoods to create a uniquely delicious product that balances both nutrition and taste:
“We launched with a range of 3 flavours of dark chocolate, selling our products into 20 independents across London in our first month and we’ve never looked back! Since then we’ve grown our range to 10 flavours of dark, milk & white chocolate. Currently our cheeky chocs can be found in over 400 locations across the country – a number that’s growing every day!”
Doisy and Dot’s previous successes include:
- Weight of chocolate sold to date: 20 tonnes.
- Total number of bars sold to date: 300,000
- Followers on social media: 20,000 +
- Number of awards won to date: 5 (3 Great Taste & 2 Free From Awards)
While revealing where the funds from the Crowdcube initiative will go, the Doisy and Dot crew explained:
“The funds will be used to support a move into a larger production facility capable of handling our volume growth. We expect our working capital gap to widen as we gain distribution in multiples and we will need to funding to cover this, although we are expecting to use invoice factoring as a method of maintaining cash flow towards the end of 2016.”
Less than two days after launching the campaign, Doisy and Dot successfully secured the initial goal and has secured £220,000 from over 80 investors. Crowdcube took to its Twitter account to congratulate its new #FundedClub member.
Massive congratulations to @doisyanddam for funding in under 2 days! Welcome to the #fundedclub
— Crowdcube (@Crowdcube) March 17, 2016
The initiative is set to close mid-April.
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