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Sweet Street takes custard from throwback to thrilling.

Custard is first found in ancient Roman Empire cookbooks, some say because it was the first time chickens were kept for laying eggs, and the abundance led to experimentation and ideas borrowed from the Greeks’ cooking knowledge. At its advent, custard was considered a health food, according to Platina’s De Honesta Voluptate, published in 1475. Medieval cooks appreciated its soft texture and simple ingredients (egg, milk and flavoring) for both health and “right pleasure.”

A comfort food has emotional connections, providing “a nostalgic or sentimental feeling to the person eating it,” says Wikipedia. Custard is a comfort food that truly reflects its moniker, spooned by mothers to their children and given to many babies as their first solid food. ProChef SmartBrief reports from The Desert Sun, Palm Springs, “We all should embrace the joys and affections we have with our own personal favorites because they’re good for body and soul.”

So imagine how exciting it is to take a traditional comfort food, already beloved, and turn it into an unexpected ingredient in fabulous desserts. Sweet Street has done so with custard, fully embracing the trend of “traditional with a twist.”

Custard appears as a silken layer in Sweet Street’s Salted Caramel Vanilla Crunch Cake, offering drama between a salted caramel crunch layer and a sexy caramel finish in this craveable cake. Several of Sweet Street’s cheesecakes go refined, richer, yet lighter with crème brulée custard, luscious with egg yolks and fresh whipping cream, folded into the batter. This innovation is part of the appeal of Strawberry Brulée Cheesecake, Créme Brulée Cheese, Vanilla Bean Brulée Individual Cheese—each hand-fired for a chef-like finish—and Strawberry Cream Cheesecake, which combines bright, just-picked fruit with custard-infused cheesecake.

Velvety cream custard is the center of Sweet Street’s beautiful cream puffs, the Puff Daddies of the industry. Our Chocolate Ganache Vanilla Cream Puff is a happening for the mouth—all flavor, texure and sensation. Filled with vanilla bean-infused custard cream and topped with milk chocolate ganache and crispy chocolate pearls, it’s irresistible. Our Salted Caramel Cream Puff is filled with caramelized sugar custard, topped with salted caramel and finished with a sprinkle of candied and salted, toasted almonds.

Sweet Street has taken loveable custard to new levels, creating magnificent desserts sure to draw in customers seeking the comfort connection with a twist. Welcome to luscious.®

Salted caramel perfection! Crave upon crave. Our supernaturally light, but buttery, vanilla-flecked pudding cake holds waves of rich caramel cake. Drama builds with a salted caramel crunch layer, a creamy custard layer and a sexy caramel finish.

Salted caramel perfection! Crave upon crave. Our supernaturally light, but buttery, vanilla-flecked pudding cake holds waves of rich caramel cake. Drama builds with a salted caramel crunch layer, a creamy custard layer and a sexy caramel finish.




Female Entrepreneur Earns Honorary Degree from Alvernia University

Posted: Monday, December 1, 2014 11:54 am | Updated: 12:00 pm, Mon Dec 1, 2014.

From Alvernia University
From humble beginnings in a two-car garage, Sandy Solmon turned her entrepreneurial dream into one of the world’s largest manufacturer of frozen gourmet desserts and the leading innovator in the dessert industry — Sweet Street Desserts, headquartered in Reading, Pa. She will be honored Dec. 13 at Alvernia University.

Sandy Solmon, founder, CEO and chief innovator of Sweet Street Desserts will receive an Honorary Degree of Humane Letters from Alvernia University before addressing the Class of 2014 at Winter Commencement, Dec. 13, at 1 p.m.

A dynamic entrepreneur recognized for innovation, philanthropy and cutting-edge research, Sandy Solmon is Founder of the world’s largest manufacturer of frozen gourmet desserts. With 700 employees worldwide, Sweet Street Desserts products are sold in 65 countries through all channels of foodservice — from casual to fine dining in cafés, restaurants, hotels and on-site management.

“As a Franciscan university, rooted in the Catholic and liberal arts traditions, Alvernia seeks to honor individuals who embody lives of service and leadership as well as professional excellence,” said President Thomas F. Flynn, Ph.D.

A pioneering and hands-on innovator, Sandy personally oversees a large R&D staff including both chefs and scientists at Sweet Street’s Reading, Pa., headquarters — a 300,000-square-foot, state-of-the-art facility.

In 1994, the U.S. Copyright Office awarded Sweet Street Desserts the first-ever copyrights recognizing the design of food products. Today, the company owns 15 patents and has grown from a small cookie service into a worldwide company selling 400 varieties of gourmet desserts.

Recent innovations include savory product offerings, the construction of a second production facility in South Carolina, the redesign and expansion of Café Sweet Street™, and the launch of the first Sweet Street Mobile Art Kitchen™ (M.A.K.™) — a collaboration of artists, videographers, chefs and bakers bringing American food to the streets of Paris.

With a solid background as a New York Times photojournalist, Solmon has thrived at the intersection of art, science, commerce and generosity. Her accolades include an impressive number of innovation awards, recognition for dedication to diverse ethnicity employment and exemplary community service. She has been honored as one of Pennsylvania’s Best 50 Women in Business and is a member of the Zenith Group, helping minority businesswomen gain a larger piece of the purchasing pie.