Jay & Joy, an organic plant-based creamery based in France, has completed a €2m fundraising round to support growth and increased production capacity.

Founded in 2014 by Mary Carmen and Eric Jähnke, Jay & Joy is now present in eight European countries and offers a range of plant-based cheese alternatives.

The funding round was led by César Augier and supported by investors that include High Flyers Capital, which specialises in the future of the food industry, alongside other key players in entrepreneurship and agri-food in France.

Through the funding round, the company plans to expand its team and increase production at its factory in Hauts-de-France as well as improve its products and conquer new markets. It currently employs 25 people and has assembled a quality control team that will ensure each production step adheres to the “highest standards” in coordination with health authorities, Jay & Joy said in a statement announcing the successful funding round.

In the coming months Jay & Joy will relaunch the production and commercialisation of its range of plant-based cheeses which includes ‘Jeanne’, a Roquefort blue cheese alternative, and ‘Joséphine’, an alternative to camembert and brie.

CEO Augier commented: “It is an immense pleasure to take the helm of a company that works towards modernising French culinary tradition with exquisite products that are both better for health and the planet.”

Jay & Joy applies traditional cheese-making techniques learned from master cheesemakers and affineurs to offer its plant-based alternatives, which are certified organic and produced in La Croix Saint-Ouen, Oise.

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