Four Scottish retailers are adding to the retail experience at Edinburgh Airport this summer.
Edinburgh-based Mademoiselle Macaron and COCO Chocolatier, and Isle of Skye Candle Company will open units in the departure lounge.
Luckie Beans coffee roasters will be opening a coffee cart at baggage reclaim in International Arrivals 2.
Gail Taylor, director of retail and property at Edinburgh Airport, said: “We’re extremely excited to be welcoming even more Scottish suppliers to our range, especially after the success of the world’s first BrewDog airport bar.
“It’s a fantastic opportunity to showcase the fantastic food and drink we have to passengers from across the world, and show we are an airport of provenance. We’ve made a real effort to work with Scottish retailers when expanding and increase choice for passengers.”
COCO Chocolatier hand-crafts premium single-origin Colombian chocolate. Director Calum Haggerty said: “Hand-crafted in Edinburgh, our chocolates are inspired by art and showcase original, contemporary designs by artists. We are excited to be able to offer travellers passing through Edinburgh Airport a varied selection of our hand-crafted chocolates.”
Jamie McLuckie, Founder of Luckie Beans said: “We are so proud to be offering our Great Taste Award Winning coffee to those arriving into Edinburgh – being the first coffee they can try in the city will hopefully fill them with high expectations for their visit!”
James Robertson, owner of the Isle of Skye Candle Company said: “Skye and Scotland is something that we feel very passionate about and inspired by. And it’s truly amazing to see the visitors and customers really respond to that.
“They appreciate not just our candles for what they are, but also the fact that they are made locally. This is something we are extremely committed to.”
Mademoiselle Macaron started out as a market stall and has grown into a large scale operation making tens of thousands of macarons by hand.
Rachel Hanretty, founder, said: “I learned how to make French macarons while living in Paris and always wanted to bring a little bit of France back with me. To now be able to truly deliver that to people before they have even left Scotland is an exciting moment for us.”
