Vee Sweets' first franchise store, "Vee Sweets NOBORITO," opens in Noborito on December 5th

[Tokyo Midtown Hibiya] The illuminated donut shop "HOLLY JOLLY DONUTS by Vee Sweets" will open for a limited time from Thursday, December 5th

Plant-based sweets brand "Vee Sweets" has begun recruiting franchisees for 10 stores nationwide.
~First store "Vee Sweets NOBORITO" Grand opening in Noborito on December 5th

We will be exhibiting at the agricultural event "EAT JAPAN 2025" on November 8th and 9th.

Booth name: Vee Sweets CAFE YOKOHAMA × Tsubame-Sanjo Nakagawa Farm

*In addition to Nakagawa Farm's pears and persimmons, we will also be selling our popular almond donuts.

Vee Sweets will be exhibiting at the Food Development Exhibition 2025 from October 15th to 17th (in the Sunsweet booth)

The online shop has been updated with a 10-piece vegan gelato set.

Our CEO will be appearing on Japanese TV Program "Geki Rare-san Brought to Me" on Monday, September 1st at 11:15pm.

Report on the completion of fundraising through FUDINNO

An article about Vee Sweets CAFE YOKOHAMA was published in the Japanese News Paper "Yomiuri Shimbun" evening edition's social section in the special feature "Plant-Based Food."

An article about Vee Sweets CAFE was published on Kotorippu online
Enjoy healthy sweets at a canalside cafe with a historic feel in Yokohama ♪ "Vee Sweets CAFE YOKOHAMA"

Announcement of the completion of fundraising through FUDINNO

OPTiM and TORIKAI CAFE form business partnership to develop rice flour market

We have released a list of stores where you can experience and purchase Vee Sweets plant-based sweets.

TORIKAI CAFE Co., Ltd. Announcement of Equity Crowdfunding and Online Business Briefing

TORIKAI CAFE won the Audience Award at the NIKKEI THE PITCH GROWTH Kyushu/Okinawa Regional Tournament (sponsored by the Nihon Keizai Shimbun). (Also featured on page 29 of the Nihon Keizai Shimbun on January 28th)

Vee Sweets CAFE YOKOHAMA Grand Opening on January 23rd

Announcement of the start of joint research with Kyushu Sangyo University's Yonemitsu Laboratory on 100% plant-based frozen whipped cream