SWEET STREET DESSERTS ANNOUNCES SHARE SWEETNESS: DRIVE-THRU DESSERT GIVEAWAY

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.”

IMPORTANT EVENT DETAILS

Safety:
• 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.

Traffic:
• 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.




Sweet Street Founder, CEO and Chief Innovator Named Industry Titan

Reading, Pa. (March 15, 2019) – On March 11, Sweet Street founder, CEO and Chief Innovator, Sandy Solmon, was named one of the Women’s Foodservice Forum’s (WFF) Industry Titans at the WFF Annual Leadership Development Conference.

According to WFF, Industry Titans are select industry leaders who are publicly committing to prioritizing the advancement of women in their organizations, leveraging their influence to urge their peers to do the same, and creating change that will increase opportunities for women and driving business growth.

Sandy Solmon at the WFF Awards Reception in Dallas, Tx

“I’m honored to be recognized as a WFF Industry Titan,” said Solmon. “At Sweet Street, we believe in the advancement of women because it’s good for us. It’s not as much a corporate strategy, as a natural evolution.”

Solmon began Sweet Street in 1979 as a cottage business operating in a two-car garage. Since then, she has grown the company to become a globally recognized dessert brand. Since 1994, she has been awarded 17 U.S. copyrights for the design of food products, and in 2014, was named the recipient of the Cornell University Hospitality Innovator Award. Driven by her passion for harnessing scientific discovery for the advancement of humanity, Sandy also serves as CEO and lead venture investor of Celavie Biosciences, Inc., a human therapeutic company dedicated to developing treatments and a cure for Parkinson’s Disease. Recently embarking on human trials, Celavie has patented methods of culturing and expanding human stem cells for biomedical research.

To learn more about Sandy or for information about Sweet Street, visit www.sweetstreet.com.

 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, on every continent. 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 or contacting your broker or distributor.

 




2018 FABI Award Recipients Announced

[Editors note: For the second year in a row, our Manifesto® desserts have received the Food and Beverage award. Last year we won for both our Individually Wrapped Manifesto® Cookies & Bars and  our Manifesto® Bake-off cookies. This year, we are again honored to receive this award for our newest individually wrapped dessert. Our Honduran Chocolate Manifesto® Brownie is Certified Gluten-Free and is baked with only cage-free eggs, our own blend of gluten-free flour, sustainable chocolates and ingredients free of gmo’s and artificial additives–yet the star of these irresistible brownies is the purely dark Honduran chocolate. Sourced from a small cocoa collective of women farmers, this chocolate supports the advancement of these women providing them with the skills, education and income necessary to bring success to their families and village.]

March 28, 2018 CHICAGO — The National Restaurant Association (NRA) has revealed the recipients of the this year’s Food and Beverage (FABI) Awards, which will be presented during the NRA Show 2018, being held at McCormick Place from May 19 to 22.

The awards recognizes food and beverage products that stand out for taste, creativity and profit potential, and will make a substantial impact in the restaurant industry.

The 36 FABI-Award recipients were selected by an independent panel of experts and represent a variety of both commercial and non-commercial industry segments.

“The FABI Awards showcase the visionary companies helping chefs and foodservice operators innovate and drive guest satisfaction,” says Dickie Brennan, convention chairman for NRA Show 2018 and owner/managing partner of Dickie Brennan & Company. “The FABI-Award recipients provide opportunities for operators to meet consumer demand with cost-effective solutions. This list of award recipients serves as a guide of the must-see food and beverage exhibitors at NRA Show 2018.”

This year’s recipients and their recognized products are:

• Atalanta Corporation — Caffè Vergnano Compostable Espresso Capsules; Menu Dorati; Menu Shakshuka
• BCGA Concept Corporation — Brooklyn Crafted Mini
• Belvoir Fruit Farms — Organic Elderflower and Rose Lemonade
• Beyond Meat — Beyond Sausage
• Bridor — Simply Baguette
• Brooklyn Delhi — Roasted Garlic Achaar; Tomato Achaar
• Earnest Eats — PRO: Protein + Probiotic Oatmeal
• Gator Pears — Guacamole Mild 100/1.27 oz. portion packs
• Grecian Delight Foods — Falafel Fritters; Garlic Sauce
• Impossible Foods — Impossible Burger
• Kronos Foods Corp. — KronoBroil Gyros Slices
• La Colombe — Draft Latte
• Love Beets — Beet Salsa
• Mama La’s Kitchen — Beef & Chicken Pho Concentrates
• Natalie’s Juice — Matcha Lemonade
• Nona Lim — Shiitake Beef Bone Broth
• PepsiCo Foodservice — Naked Bars
• Pete’s Living Greens — Salicornia or “Sea Beans”
• Sabatino Tartufi — Truffle Soy Sauce
• Seascape Foods — French Fried Butter Beans; Fresh Vegetable Falafel
• Smart Flour Foods — Gluten Free Hoagie Roll
• SomPriya Fine Spirits, LLC — SomruS Original
• Sud’n’Sol — Pepper Spread; Tomato Spread
Sweet Street — Manifesto Gluten-Free Brownie, individually wrapped
• The Eli’s Cheesecake Company — Florentine Honey Almond Bar
• Venice Bakery — Gluten-Free Low Carb Cauliflower Pizza Crust; Plant Based Gluten-Free Crusts (Broccoli Cheddar and Seasoned Cauliflower)
• Wagshal’s Imports — Minioliva
• Weston Foods Foodservice — ACE Bakery Mini Schiacciatas
• Wild Flour Bakery — Gourmet Gluten-Free Cookie Dough

More information about the award winners and their products can be found here.




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.”




Welcome to Luscious

[Editor’s note– We’ve been posting about our delectable desserts for ages, but it’s time we let you hear directly from our Founder and CEO, Sandy Solmon. Just as our products have long been distinctive in the world of desserts, Sandy is becoming a distinctive voice in the wider and wilder world of food. Stay tuned as Sandy shares her thoughts on flavor and taste, innovation, chocolate, sourcing, additives, and the secret of life.]

Sweet-Street-Cookie-Company-1979-1

Back in the tumultuous early 1970s, in the quiet morning hour before dashing off to an assignment as a photojournalist in Berkeley, CalifornPhoto-2-Sandys-Sour-Creamia, I found almost mystical solace in making and serving my cinnamon swirled sour cream coffee cake. It was a touchstone then as it is now. My friends and I were young, footloose adventurers, but when we came together in my kitchen for much needed conversation and coffee, it was as if I’d brought ‘home’ to the table. Everything about that cake was grounding for me – the baking process, the aromas, the buttery crumb, and the way it reminded everyone of their grandmothers, only better.

A few years later, in 1979, I founded Sweet Street Cookie Co., baking giant sharable cookies in a 2-bay garage and selling them in my little shop out of big glass jars. For me, this was a profoundly satisfying way to share my passion for all things delicious, and I like to think we’ve been making the world a sweeter place ever since, with our products now served in restaurants, cafes and hotels in 65 countries across the globe.

I believe the pleasure we all get from sweet, luscious food should be honored with well-crafted treats made with honest ingredients and shared with people we love. Whether I’m mixing up a batch of nostalgia or pushing the boundaries of innovation, I have learned that desserts open doors, hearts, and conversations. Show up at a friend’s house with one of my desserts in hand and you’ll see what I mean.

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The doors keep opening. As soon as the snow melts, we’ll fire up the motor on our Mobile Art Kitchen™ (M.A.K.™), an amazing phenomenon some might call a “food truck,” but we call it a collaboration of artists, videographers, chefs and bakers bringing American food to the streets of Paris and … Milan.

Hi-Res-Sandy-Truck-Web-7Yes, Milan. I’ll tell you more about our M.A.K. truck in a future post – and more than a few fantastic innovations – but it the meantime, we have some very big news:

Sweet Street is joining the James Beard Foundation and other culinary illuminati in the USA Pavilion at Expo Milano 2015, where our desserts will be offered at Food Truck Nation. The Mobile Art Kitchen will be stationed on the streets of Milan to delight the locals, tourists and Expo visitors from May through October. Buon appetito!

Stay amazed,

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P.S. I was so proud of the coffee cake I put my own name on it.