Schmackary’s Franchise

Schmackary’s disclosed affiliate bakery operations date to 2012. Cookie Keeper LLC, formed in New York on February 6, 2012, owns and licenses certain brand marks, while 45th Street Cookies LLC was formed on February 1, 2012. These operating affiliates are distinct from Schmack Franchise, LLC, which was formed in Delaware on June 23, 2022 and began offering franchises on November 9, 2022.

The January 28, 2026 FDD identifies Zachary Schmahl as the franchisor’s chief executive officer and Jonathan Polizzi as chief operations officer, both serving since June 2022. The franchisor has no parent or predecessor and does not itself operate the affiliate bakeries. Its development brings the bakery’s recipes, trade dress, production methods and service standards into a system for independently owned locations.

The bakery model centers on more than 50 cookie varieties and specialty treats, with dine-in and takeout service. Most locations also offer approved ice cream confections, coffee, beverages and breakfast items. Catering and delivery require at least three months of operation and prior written approval. The model combines bakery production with retail service, rather than giving every location automatic access to all sales channels. Visit the official franchise inquiry page to discuss the proposed location.

Initial instruction. The January 28, 2026 FDD describes approximately four weeks of initial instruction, with 16 classroom hours and 110 hours of practical training. Training takes place at headquarters and/or an affiliated bakery in New York City, or another designated location. Subjects include personnel, advertising, management, reporting, bookkeeping, customer service, food preparation, inventory, point of sale, cleaning and safety. Item 11 names the Designated Operator and general manager; the attached agreement requires the Designated Principal, general manager and two managers to complete the program and approved leadership training at least 60 days before opening. The agreement includes three initial training seats and charges for the fourth and additional attendees. Owners should confirm the required role assignments and attendee costs for their bakery.

Participants and expenses. Instructors and materials for up to three trainees are included in the franchise fee. Additional initial trainees cost $3,500 each, plus their expenses. The owner pays transportation, lodging, meals and employee wages; Item 7 estimates $3,000–$8,000 for travel and living costs, excluding wages. The Designated Principal and management staff must separately complete an approved management and leadership program, such as McClaskey Excellence Institute, online or in Kingsport, Tennessee, before working in the bakery. The owner arranges and pays for this program; Item 7 estimates $1,000–$3,000 for program fees and associated travel for three attendees.

Site preparation and opening. Opening preparation includes site guidelines, approval, layout and signage specifications, operating manuals, online learning resources and a list of required equipment and supplies. Owners select and develop the site and obtain permits; equipment assistance does not include installation. The franchisor’s $500 lease review covers brand protection provisions and does not replace negotiation or an independent lease review. Up to ten days of on-site opening instruction and supervision are offered. Under a development agreement, this opening assistance applies to the first bakery; extra days carry the then-current daily charge plus the representative’s travel and living expenses.

Continuing operating help. Continuing assistance includes consultation on employee training, marketing, operations, purchasing, inventory, bookkeeping and system improvements. Requests are subject to reasonable limits and staff availability; separate charges apply to assistance at the bakery. Updated specifications and approved-supplier lists, promotional artwork and inspections support continued operation. The owner remains responsible for recruiting and training employees beyond the qualification standards and instruction expressly supplied by the franchisor.

Further training and certification. Additional instruction may be mandatory for up to five days per year, with a separate annual meeting or convention requirement of up to five days. The franchisor may charge reasonable tuition or attendance fees; the owner also pays travel, lodging, meals and wages. Item 6 lists additional training at $1,000 per trainer per day plus expenses and on-site remedial training at $500 per day plus trainer expenses. These are different categories, and the applicable charge should be confirmed. A general manager and two managers must maintain current system certifications; designated staff must also hold approved food-safety certifications, listed at $150 per person or market rate, with recertification and other associated costs paid by the owner.

Technology. Owners use specified point-of-sale and business software for orders, inventory, scheduling, loyalty, payments, bookkeeping and sales reports. Internal systems and required third-party subscriptions carry ongoing fees. Owners pay for maintenance and necessary upgrades; the contract does not limit their frequency or cost. These systems support operations but do not replace the owner’s responsibility for staffing, reporting and customer service.

Marketing. Local marketing requires at least 1% of gross revenue, alongside a 2% development-fund contribution. A future cooperative may require up to 0.5%, credited against local marketing obligations. Owners place and pay for local advertising, obtain written approval and maintain approved social profiles; a lack of response after 15 days means advertising is disapproved. The franchisor does not promise advertising expenditure in a particular territory. The FDD’s differing statements about affiliate fund contributions should be clarified with the franchisor.

Source: Schmackary’s FDD issued January 28, 2026, Items 6, 7, 11 and 15 and Franchise Agreement Section 7.

Schmackary’s may appeal to an owner who wants to lead a specialty bakery and build a local retail business around distinctive cookie recipes. The franchise supplies a defined menu, production standards, management instruction and opening support. Ownership calls for a qualified general manager and management team, with the franchisee retaining responsibility for the business’s standards and performance. It offers a way to combine food production, team leadership and customer service within an established brand format.

For more background on this opportunity, read Schmackary’s Franchise: Broadway Roots and Bakery Ownership.