Editors note: The event was held on December 19th, 2020.

READING, PA – December 14th 2020- Sweet Street Desserts, Reading, PA based bakery, announced that a free dessert giveaway for the public will take place Saturday, December 19th from Noon-4pm, or while supplies last. The event will take place at FirstEnergy Stadium, home to the Reading Fightin Phils.

“For 41 years, Sweet Street has called Reading, PA home,” said Sandy Solmon, Sweet Streets’ Founder/CEO. “Giving back to our city has always been our passion; through art and educational programs, community projects. While we support hundreds of non-profit organizations locally, this is the first time we are bringing our desserts direct to the public in such an amazing way. It is an opportunity we are all tremendously thankful for and excited about.”


• All volunteers will have passed a health screening, will be adhering to CDC guidelines and masked.
• All attendees must remain in their vehicle. WALKUPS ARE PROHIBITED.
• Attendees must be masked and avoid all contact with our volunteers.
• Desserts will be distributed in a case, eliminating direct contact. Cases contain anywhere from 20-64 servings.

• Vehicles will NOT BE PERMITTED to get in line until 11:30am.
• All traffic must enter from Rt. 61 at the intersection of Rt. 61 and Cathedral St.
• Dessert distribution will be in the parking lot that runs parallel with N. Front Street across from Stadium

“Desserts provide a moment of sweetness, comfort and joy. This holiday, we are inviting the community to enjoy our desserts with family, share with neighbors or gift to friends. Our hope is to spread a bit of cheer while inspiring others to “share sweetness” any way they can.”– Jennifer Matten, Share Sweetness Event Organizer & Sweet Streets’ Marketing Communications Specialist.

The dessert distribution will be random, with 1 case of dessert given to each car; each case ranges from 20-64 portions. In addition to this incredible giveaway, each attendee will receive 10% off coupons for Café Sweet Street and the Reading Fightin Phils team store, which will be open during the Share Sweetness Event.

About Sweet Street
Sweet Street was born in 1979, when founder Sandy Solmon began baking oversized chocolate chip cookies in a 2-bay garage in Reading, Pennsylvania. Today, Sweet Street is the leading innovator in the dessert industry, baking for restaurants and cafes in over 60 countries. The Company’s commitment to community, passion for artful food and dedication to quality remain the motivation behind every creation. Sweet Street offers over 400 luscious gourmet desserts from big cakes to brulee’d cheesecakes and macarons, dessert bars to loaves, and of course, Sandy’s legendary cookies. Learn more by visiting www.sweetstreet.com.

Just Beet It…

Our sugar silos are only filled with PURE CANE SUGAR…which is inherently non-gmo. But did you know that beet sugar is the most commonly used sugar commercially AND tops the list of most common genetically modified crops?

All sugar beets and sugar beet products are now genetically modified in the United States. Sugar beet farmers voted to adopt GMO beets as a unanimous decision, leaving no non-GMO beet options in the United States.  Most beets are grown in the Willamette Valley in Oregon.  This decision impacts sugar, as well, since almost 50% of sugar in the United States comes from sugar beets.  We will all have to pay attention to labels and buy certified organic sugar and stay away from beets!

Source: (http://www.foodmatters.com/article/10-most-common-gmo-foods)

Pure Cane Sugar

One of Sweet Street’s R&D Chefs slowly pours Pure Cane Sugar into a batch of Manifesto Chocolate Chunk Cookies.

Sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production.

In 2013, Russia, France, the United States, Germany, and Turkey were the world’s five largest sugar beet producers.[3] In 2010–2011, North America, Western Europe, and Eastern Europe did not produce enough sugar from sugar beets to meet overall demand for sugar and were all net importers of sugar.[4] The US harvested 1,004,600 acres (406,547 ha) of sugar beets in 2008.[5] In 2009, sugar beets accounted for 20% of the world’s sugar production.[6]

Source: (https://en.wikipedia.org/wiki/Sugar_beet)

Pure Madagascar Bourbon Vanilla

Madagascare Bourbon Vanilla LOGO

A proprietary formula was created for us in 2009 and is the most used flavoring in our bakery. Vanilla crops are endangered today due to pollination issues and our
flavoring partner supports our farmers with sustainability programs.

While “Bourbon” is most widely associated with the whiskey, this vanilla is alcohol-free. Grown on Madagascar, Réunion this vanilla is commonly known as “Bourbon vanilla” after the former name of Reunion, IIe Bourbon.

Bourbon vanilla beans from Madagascar are superior, with flavor and aromatic qualities that make Madagascar vanilla beans the most popular and sought after vanilla variety. We use a proprietary formula, developed by our team of R&D Chefs, of pure Madagascar Bourbon vanilla throughout all of our bakery products, Photo showing Sweet Street Desserts and FABI 2017 Award LOGOincluding our award-winning Manifesto Cookies and Bars.

“ According to popular belief, the Totonac people, who inhabit the east coast of Mexico in the present-day state of Veracruz, were the first to cultivate vanilla. According to Totonac mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, fled to the forest with her lover. The lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew. In the 15th century, Aztecs invading from the central highlands of Mexico conquered the Totonacs, and soon developed a taste for the vanilla pods. They named the fruit tlilxochitl, or “black flower”, after the matured fruit, which shrivels and turns black shortly after it is picked. Subjugated by the Aztecs, the Totonacs paid tribute by sending vanilla fruit to the Aztec capital, Tenochtitlan.

Photo pictures handwriting, drawing of the vanilla plant and description of its use.

Until the mid-19th century, Mexico was the chief producer of vanilla. In 1819, French entrepreneurs shipped vanilla fruits to the islands of Réunion and Mauritius in hopes of producing vanilla there. After Edmond Albius discovered how to pollinate the flowers quickly by hand, the pods began to thrive. Soon, the tropical orchids were sent from Réunion to the Comoros Islands, Seychelles, and Madagascar, along with instructions for pollinating them. By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of vanilla beans, about 80% of world production. According to the United Nations Food and Agriculture Organisation, Indonesia is currently responsible for the vast majority of the world’s Bourbon vanilla production and 58% of the world total vanilla fruit production.”[1]



[1] https://en.wikipedia.org/wiki/Vanilla

*main image of vanilla bean bunch is courtesy of vanillaqueen.com

Sustainable Chocolate, a Labor of Love. – Sandy’s Journey to Peru.

35Chocolates_1C&WEditors note: As the consumer demand for chocolate grows, so do the pressures of production for the many small producers; working in harsh, tropical conditions and many times struggling to make a living wage. Supporting the sustainable farming of these crops is vital to the global industry and to the livelihood of the farmers and their communities. Many of us may never have the opportunity to personally meet the farmer that cultivated the fields from which that yummy, sustainable chocolate brownie – we enjoyed this afternoon – came from however, we can come closer to appreciating its real-life impact through education and the experiences of others.

In the summer of 2016, our leader, Sandy Solmon, trekked to the family owned coffee and chocolate plantations in the high jungles of Peru; an educational expedition fit for a foodie. Driven by her insatiable appetite for knowledge, Sandy wanted to experience first-hand how her support of sustainable chocolate production impacts local economies and the lives of these farmers and their families.

Enjoy as Sandy reflects on this experience and shares her personal photos.

“Running an organic farm in the jungle is a labor of love. I can’t imagine a harder life. The farmer who owned the cacao plantation  we visited was Jose, a 62 year old, with soft eyes but  strong arms gained  from wielding his machete to cut the cacao from his trees. He can still climb a 20 foot high tree that I would have hesitated climbing when I was 25. His father owned the 15 acre farm originally and lived to be 101. It is a hard life powered by passion for his land.

A moment captured: Jose and Sandy and her husband Doug.

A moment captured: Jose and Sandy and her husband Doug.

On Jose’s farm he had mangos, avocados, giant misshapen but very sweet tangerines, papaya and pomelo, guayanaba, pineapple, coffee, 6 kinds of bananas, plantains, oranges that tasted flowery and aromatic, Coca trees, sugar cane, and chocolate –all of these crops grow in a hodge podge across his fifteen acres in an effort to keep the soil more fertile and free of pests.

In our travels, our local guide Able shared his dream of returning, to live and farm  these fields someday. He described it as “a paradise, it’s peaceful, and you have all the food you want, I can’t imagine a better life”. He was a sweet guy. He had started working the fields when he was 7 for the equivalent of $1 a day; went on to sell  Peruvian art to tourists in the street, graduated college with a 5 year degree in tourism, and  was now a guide. Over the last 9 years in trekking 400 times to Machu Picchu, and innumerable trips to the jungle he had saved the equivalent of $2,000  for the down payment on a house for he and his wife.  Earlier this year he developed a cerebral aneurysm and needed surgery. His nest egg went for that instead. Able  got out of the hospital 2 months ago and though he looked none the worse for wear, he was started his savings account from scratch. It is a hard life but full of  spirit and commitment and pride in how far he had risen in life.” – Sandy Solmon

In true entrepreneurial spirit, Sandy immersed herself into all aspects of the process including hand-grinding the cocoa beans. Sandy hand-grinding cocoa beans.

Sandy Solmon with the Fruits of her labor

Sandy with the fresh chocolate paste that was the fruit of her labor


“Some of the chocolate paste we slathered on the miniature bananas that grew on the farm, and some was mixed with boiling water to make an incredibly rich hot chocolate.”

Celebrate Fall Flavors like No One Else


Pumpkin Spice Baby Bundt Cake

Sometimes a flavor trend proves to be more than just a trend—meaning, it takes its place as an established favorite within the food landscape. One could definitely make this argument about the popularity of pumpkin, especially in the fall and winter seasons.

The proliferation of pumpkin flavors has skyrocketed in recent years, from lattes and beers to candies and confectionaries. And it shows no signs of stopping. Sales of pumpkin-flavored foods rose 11.6 percent in the last year alone according to Nielsen (to $361 million).

But as pumpkin-flavored foods begin to enter the “maturity” phase of the product lifecycle, the challenge now becomes how to stand out in a crowded marketplace. And of course, no one rises to the occasion like Sweet Street.

We’ve spent countless hours in the kitchen mixing, blending and baking the most luscious pumpkin-flavored desserts. These offerings tempt with rich textures and intense spice flavors—perfect for the approaching cooler temperatures.

Sweet Street’s Pumpkin Spice Bundt is soaked with orange glaze, filled with gingered whipped cream and drizzled with buttery caramel. It’s a classic and wonderful tribute to all that is good about pumpkin-flavored foods.

Spicy pumpkin flavors are also irresistible when blended with refreshingly tart flavors. Our Pumpkin Cranberry Bash® and Pumpkin Cranberry Stack are festive and cheery offerings that are sure to delight your patrons. Both feature a gingersnap crust—another hugely popular fall flavor.

There’s no doubt that consumers will continue to seek out amazing pumpkin flavors. And you can be sure that Sweet Street will always be ready to help you provide them.

Skip the forks and spoons—serve these desserts with a straw.

Keeping your dessert menu innovative and fresh sometimes calls for a little outside-the-box thinking. Or maybe a better way to put it is: a little inside-the-glass thinking. Yes, it’s time to consider all the luscious possibilities of drinkable desserts.

The most classic of all drinkable desserts is, of course, the milkshake. And while it’s not particularly innovative on its own merits, what you add to a milkshake can take this dessert experience to a whole new level of sophistication.

Sweet Street desserts blend deliciously into shakes—from our cakes and pies to our cookies and bars. And the options range from alcohol-free treats to booze-infused bliss. Let’s take a closer look at a few of the liquidy possibilities.


Mixing in pieces of a Sweet Street cake or pie is the easiest way to add intrigue to a drinkable dessert. Consider the Big Chocolate Cake as the perfect counterbalance to a vanilla shake. Or, add a taste of Americana with our Big Apple Pie.

The fact is, almost any baked Sweet Street dessert can be featured in a milkshake, and you can spin it any way you like depending on the desired flavor profile.


According to research from Datassential, 32% of consumers are interested in dessert-alcohol infusions. And we’re confident that 100% of those consumers will find the following concoctions simply irresistible.

Shake Yo Honey Maker

Bucktown Dirty Blonde

Mommies Little Helper Lemonade

Note: you can turn each of these recipes into non-alcoholic versions as well by simply removing the alcohol.

Whether you want to appeal to adults only or young and old alike, adding drinkable desserts is a great way to mix things up on your menu.

Legal:                     Jim Beam is a registered trademark of Jim Beam Brands Co.

Desserts with fruits: one more reason to love summer.

It only makes sense that desserts with fruits are most popular during the summertime. For starters, favorite dessert fruits such as lemons and berries are at their peak of freshness in the favorable warm weather. What’s more, their zest and tanginess add a refreshingly light flavor profile that perfectly complements the season.

Lemon Manifesto Bar

Lemon Manifesto Bar

So what’s the best way to highlight fruit on your dessert menu? Let’s start with lemons. Sweet Street offers several products that entice dessert lovers with the allure of this citrus superstar. Our Lemon Cake with Meyer Lemon Curd uses lemonade as its inspiration, layering cool lemon mousseline between the lemon cake and Meyer lemon curd.

Meanwhile, our new Manifesto™ line of cookies and bars also includes offerings that lead with refreshing lemon flavor. Take our Lemon Blueberry Manifesto™ Cookie and Lemon Manifesto™ Bar for example. In addition to their lemony lusciousness, these products offer the added benefits of wholesome, clean-ingredient sourcing—with no GMO’s or additives.

Now let’s bring berries into the mix. Sweet Street’s ever-popular Summerberry Stack® features bright berries strewn across citrus-flecked cake aswirl with cool, tart key lime and creamy white chocolate cheese. There’s no better way to let your patrons celebrate all that is good about summertime.

Fruit remains the third most popular dessert ingredient overall, according to Mintel.1 And when you add the timeliness of the warm summer season, featuring desserts with fruits is a natural.

Get your dessert menu set for summertime with luscious offerings from Sweet Street.

Source:                   1Mintel Foodservice Menu Category Report: Desserts, July 2015



Snacking, the new dessert sales hot spot.

The old adage of three square meals a day is in need of a major refresh. Today, snack occasions are almost as prevalent as meal occasions (49% vs. 51%).1 And a whopping 83% of consumers report snacking on a daily basis.2

Many factors have contributed to the growing popularity snacking: on-the-go lifestyles, more people living (and eating) alone, and the hunger for new experiences, just to name a few.

But perhaps a better question than why snacking is so popular today is how restaurant operators can take advantage of this growing opportunity. After all, more eating occasions mean more chances to add sales during those traditionally quiet mid-morning and late-afternoon hours.

At Sweet Street, we’ve been keeping an eye on the snacking phenomenon for years. And we’ve created an entire category of offerings that take snacking to a whole new level of lusciousness.

Our new Manifesto™ line of cookies and bars represents our passion to bake cleaner, more wholesome desserts. What’s more, the grab-and-go format of these offerings makes them uber-convenient for snacking.Lemon Blueberry Manifesto Cookie, Lemon Cookie, All Natural Butter Cookie

Every batch starts with all-butter, pure-cane-sugar and cage-free-egg cookie dough—as well as ingredients that are GMO free, additive free and sustainable. From there, the flavorful possibilities are wide open.

Our Lemon Blueberry Manifesto™ Cookie is plump with wild Maine blueberries for a refreshing rebirth of our quintessentially melt in your mouth sugar cookie. And Sandy’s Amazing Chocolate Chunk Manifesto™ Cookie features giant morsels of sustainable chocolate grown in the Peruvian Andes.

And coming soon, Individually Wrapped Manifesto Cookies and Bars for grab-and-go goodness!

Snacking might be a smaller eating occasion, but it packs a big sales opportunity. The time is now to take advantage with the perfect-for-snacking possibilities of Sweet Street.


1Hartman Group’s Food Culture Forecast, 2015

2Technomic, Inc., Snacking Occasion Consumer Trend Report, 2016



Desserts with Berries! Bursting with Possibilities!

Just how popular are berries in American households? Well, consider the fact that they’ve now surpassed both apples and bananas in grocery sales as reported by the Global Berry Congress 2015.

The growing consumer demand for strawberries, blueberries, raspberries and other “soft fruits” creates a huge opportunity for restaurant operators as well. Not surprisingly, desserts are at the top of the list when it comes to leveraging the popularity of berries, as their fresh tartness makes a natural complement to traditional sweet dessert flavors.

“Fruit” is already the third most popular dessert flavor mentioned on menus today,1 and Sweet Street offers many exciting new ways to tempt your patrons with a burst of berry goodness.

Our Strawberry Cream Cheesecake is made with just-picked strawberry compote that adds a tart contrast to the creamy flavor. And our Summerberry Stack® is a veritable celebration of berries!

Bright raspberry filling in our moist vanilla cupcake, its top aswirl with our raspberry fluff icing. colorfully dressed in a magenta paper to enliven your case, this all natural sweetie is garnished with a naughty raspberry jelly candy.

Bright raspberry filling in our moist vanilla cupcake, its top aswirl with our raspberry fluff icing. colorfully dressed in a magenta paper to enliven your case, this all natural sweetie is garnished with a naughty raspberry jelly candy.

You can also offer a tasty and just a bit quirky take on berries with our Jelly Roll Cupcakes. They’re made with a bright raspberry filling in our moist vanilla cupcake and topped with raspberry fluff icing. This festive treat gives patrons a lighthearted wink with its raspberry jelly candy on top.

There are many more ways to delight dessert lovers with the refreshing goodness of berries. Explore the Sweet Street website to get inspired and discover all of the luscious and colorful possibilities.

1Mintel Menu Insights (Q1 2012-15)

Cakes are made to be celebrated.

What is it about cake that seems to make it synonymous with celebration? The modern tradition of enjoying cake on birthdays is believed to have originated in Germany during the 1,400’s. And brides and grooms have celebrated with cake on their wedding day for at least as long.

It makes perfect sense when you think about it. The sweet, baked goodie is a festive treat that can put a smile on anyone’s face. And its common “sheet” preparation method is ideal for sharing among large gatherings of people.

Of course, the appreciation of cake goes far beyond these traditional celebrations. According to Technomic, cake is the most frequently menued type of baked dessert at the Top 500 full-service restaurants. As you might expect, chocolate leads the charge. Technomic research shows that 62% of consumers would happily order chocolate cake for dessert. But that’s only the beginning of the sweet possibilities.

Traditional 9-in. round cakes are also available to delight dessert lovers. Our Salted Caramel Vanilla Crunch features layers of caramel and creamy custard, while our Four High Carrot Cake is layer upon layer of dark, moist carrot cake. And did we mention that chocolate is a popular cake choice as well? The Choc’late Lovin’ Spoon Cake® is our homage to this king of all dessert flavors, with a giant mouthful of chocolate pudding between two layers of dark, moist, chocolate-drenched chocolate cake.

A giant mouthful of chocolate pudding between two layers of dark, moist, chocolate-drenched chocolate cake.

A giant mouthful of chocolate pudding between two layers of dark, moist, chocolate-drenched chocolate cake.