Takeout Solutions: Individually Wrapped Loaf Cakes

This past year has proven quite the challenge in adapting to our consumer needs. Our baked goods have always managed to bring richness and delight to menus across the country, but we’ve found there’s a more immediate need for solutions that are safe, easy to execute AND readily available. Our prepackaged desserts and food service to-go packaging resources have provided solutions. We’re here to announce our extension of individually wrapped Pullmans.

Consumers Demand Safety

Marble Chocolate Chip Pullman Product ImageToday’s climate has increased consumer food needs for safe packaging and labor-cutting products. Consumers have been screaming for versatile products that can be enjoyed on the go, without sacrificing wholesome ingredients. Since 2012, the demand for non-GMO snacks has risen 18.2%. At c-stores, 33% of consumers say they plan to purchase healthy items and 44.2% are willing to pay premium prices for those products. Operators need cross-functional products that cover all day-parts and eliminate waste. Enter Individually Wrapped Manifesto Pullmans. Our artisan loaf cakes use fresh and sustainable ingredients preserving the same indulgent taste found in the rest of our Manifesto line, packed up and ready to go wherever you go. They’re the perfect contact-less option that works great for take out or delivery, as grab-and-go options for c-stores, for catering, or as part of a bakery case display.

Banana Yogurt Swirl Manifesto Pullman product image


At Sweet Street, we’ve taken our passion to bake cleaner, more wholesome desserts to a new level with our Manifesto® line of cookies, bars and individually wrapped treats. Every batch of these Pullman loaves starts with all-butter, pure-cane-sugar and cage-free-eggs and promises ingredients that are GMO free, additive free and sustainable. In removing additives and GMO ingredients, the flavor of each Pullman has the chance to shine. Wholesome decadence meets grab-n-go goodness.


Ingredients that Care

Our individually wrapped artisan loaf cakes are abundant with fresh ingredients in their purest form; hand-pureed ripened bananas, the natural sweetness of sustainably grown chocolates, the sweet spice of Saigon cinnamon or the brightness of lemon. They’re free from GMO’s and all things artificial; additives, colors and flavor. Click here to learn more about our sustainable sourcing and ingredient initiatives.

Lemon Pullman Slice ImageLemon Pullman Manifesto® IW

A light, buttery lemon loaf cake made with pure creamy butter, for rich flavor, cage-free eggs and pure cane sugar.


Banana Yogurt Swirl Pullman Slice PictureBanana Yogurt Swirl Pullman Manifesto® IW

A moist, comforting loaf cake blended with freshly pureed ripened banana, pure creamery butter, cafe-free eggs and pure cane sugar. Swirled with the tangy coolness of low-fat yogurt and flecked with aromatic, sweet Saigon Cinnamon then showered with the natural goodness of toasted, rolled oats.


Cinnamon Swirl Pullman Slice ImageCinnamon Streusel Pullman Manifesto® IW

Sings of melt-in-your-mouth comfort.  Buttery, vanilla pound cake strewn throughout with sweetly, rich Saigon Cinnamon and chopped walnuts, made with pure creamery butter, cage-free eggs and pure cane sugar.


Marble Chocolate Chip Pullman Slice ImageChocolate Marble Pullman Manifesto® IW

A scrumptious vanilla and chocolate pound cake melded with pure-creamery-buttery-goodness, scattered generously throughout with the sweetness of sustainably sourced chocolate chips. Blended with only cage-free eggs and pure cane sugar.


With a 10 day ambient shelf-life, you can offer an always fresh, on-the-go breakfast, afternoon pick-me-up or late night, better-for-you indulgence. Ideal for boxed meals, catered events, coffee and snack kiosks, elevating your c-store offering or as a pre-portioned and contact-less, signature menu item. Their thaw and serve function make Pullman IW’s an ideal option in operator’s efforts to eliminate waste.

Assorted Individually Wrapped Pullman Slice ImagesIndividually wrapped treats with the same indulgent taste as our Manifesto bars and cookies ready to go for c-stores and catering. Local healthcare and senior living patients and employees can rejoice when they find new Pullman IW’s bundled with their morning coffee or with their lunch/dinner meals. These tasty cakes are perfect for in-home care delivery. Our local Meals on Wheels has already jumped on the bandwagon. Retailers can place them in kiosks, delis, or supermarkets. Whatever your segment, whatever your day-part needs, Pullman Manifesto IW’s answer the unmet wants and needs of today’s convenience consumers with a clean label of natural ingredients and a consideration for where those ingredients come from.

Pullman IW’s are in national distribution, can be found at DOT and they’re available for direct purchase on our DSD site. Contact us today to order your first shipment, so your customers can sing the delicious song of goodness on the go!

Sweet Street Receives Coveted Industry FABI Award

READING, PA (May 19, 2020) — Sweet Street, the nation’s leading manufacturer of gourmet desserts, announced today its recognition for its Zoe’s Crush Manifesto® Cookie as a 2020 Food and Beverage (FABI) Award recipient. Each year at the National Restaurant Association Show, the FABI Awards highlight products that are breaking new ground in taste, creativity, packaging and profit potential within the foodservice industry.

Zoe’s Crush Manifesto Cookie is sweet with a subtle hint of savory and helps operators deliver an on-trend and flavorful option their customers can feel good about enjoying. We are honored this delicious product has been recognized as a recipient of this year’s FABI Awards!” says Rick Kirkpatrick, VP Sales and Marketing.

Named after Sweet Street’s founder, Sandy Solmon’s daughter, the Zoe’s Crush Manifesto Cookie was born out of quality mother-daughter time spent in the kitchen testing recipes. A combination of toffee, almonds, toasted sesame, candied ginger, Single-origin Peruvian chocolate and a delicate hint of miso make this cookie a must. It is also certified gluten free to deliver a delicious alternative for consumers.

This is the 4th FABI Award Sweet Street has received for their Manifesto Individually Wrapped products. To learn more visit www.sweetstreet.com.

#  #  #

About Sweet Street

Pennsylvania-based Sweet Street is the leader in frozen dessert sales, distributing to North America, Europe and Asia. Its innovation has created not only new dessert products, but also new dessert categories, Candy Bar Pies, Big Desserts, Pullmans, Xangos®, European Individuals and Brulée Cheesecakes. Sweet Street has also taken the initiative to remove GMOs, hidden preservatives and additives from its offerings. The company holds 15 copyrights for the design of its food products. Learn more by visiting www.sweetstreet.com or contacting your broker or distributor.

More about the FABI Awards

The Food and Beverage Awards are hosted annually as part of the National Restaurant Association Show and recognize food and beverage products that are innovating on multiple levels. The recipients are industry-altering products that will shape the future of the food and beverage industry with flavorful and marketable items designed to delight.

Gluten-Free: Its Importance on the Menu

Many of our favorite social situations revolve around food. This can make it difficult to socialize if you’re restricted by a gluten-free diet. Sadly, studies have found that roughly 21% of people with celiac disease avoid social events so that they can stick to their gluten-free diet.

Zoe's Crush Cookie stacked on a cook book

Zoe’s Crush Cookie

What is Gluten?

Gluten is a protein found in wheat, barley and rye. It’s responsible for the elastic texture of dough, acting as a glue to hold food together and maintain their shape. 

Celiac Disease and Gluten Intolerance

Celiac disease is an autoimmune disease in which eating gluten proteins prompts the immune system to attack the small intestine, leading to digestive complaints. Those with gluten intolerance might not test positive for celiac disease, but still feel discomfort when in contact with gluten products.

Certified NSF Gluten-Free Logo

The researchers estimated that 1.76 million people in the U.S. have celiac disease, but an estimated 2.7 million people in the U.S. have eliminated or reduced their consumption of gluten despite never having been diagnosed with the condition, according to the findings, published in the journal JAMA Internal Medicine. 

Honduran Chocolate Manifesto Brownie, CGF on Black and White Napkin

Honduran Chocolate Manifesto Brownie, CGF


Put it on the Menu!

Celiacs may have spurred the demand for gluten-free menu options, but many consumers believe that gluten-free diets are healthier, which increasingly promotes menus that highlight GF items. While some of these consumers may be gluten intolerant, research shows that about 29% simply perceive gluten-free as a healthier way to eat. This confirms a trend with staying power. “Gluten-free is not going away anytime soon,” dietitian Michelle Dudash declared during the Restaurant Leadership Conference.

Restaurants would be smart to expand their gluten-free offerings, she added. Studies show that 92% of customers with food allergies will return to a restaurant where they have appropriate offerings and have a positive experience. Datassentials’s SNAP tool tells us that 32.2% of U.S. restaurant menus featured GF options in 2019 compared to 4.8% in 2012. The gluten-free market is estimated to be as large as $12 billion by 2020, perhaps even as larger. Furthermore, restaurants that offer gluten-free menu items see up to an 8% increase in sales because of an increase in diners, not due to more expensive items on the menu. 

The National Restaurant Association also has multiple resources for managing a gluten-free menu, from ingredient selection to back of house operations and front of house training. https://bit.ly/2IbIBAX 

Sweet Street has desserts to add gluten free options to your menu!





Be Sure to Invite Manifesto® Desserts to the Party

It’s Time to Impress Guests

From Thanksgiving to New Year’s our weekends are busy with attending parties or hosting gatherings. Of course, the best and worst part about these occasions are the endless opportunities to taste treats that you later regret eating. But have no fear this holiday season, when you share Sweet Street’s Manifesto Desserts everyone will feel good about these natural ingredients baked to enjoy. Whether perfecting your own holiday party or hoping to impress a host, we invite you to share these individually wrapped indulgences with all.

Desserts You Will Feel Good About Enjoying

These gourmet desserts are deserving of their three Food and Beverage Innovation Awards for breakthrough, cleaner desserts. Mixed with pure cane sugar, cage-free eggs and sustainably grown chocolates, these freshly baked Manifestodesserts are made from simple ingredients befitting of your pantry. With two decadently wholesome flavors to be enjoyed, each bite of our Manifestocookies is truly a pure indulgence to feel good about or try one of our certified gluten-free brownies. All of these Sweet Street desserts will be sure to elevate your next party.

Everyone will be singing fa, la, la, la, yum after tasting Chewy Marshmallow Manifesto™ Bars.

Mouth-Wateringly Delicious Inspirations

When preparing for your holiday gathering be sure to share Chewy Marshmallow ManifestoBars. Your guests will have an unforgettable experience when they take a bite of homemade mini-marshmallows and marshmallow cream – both all-natural and GMO-free – folded with gluten-free crispy rice puffs. Just a touch of butter gets browned, but enough to bring up a subtle caramel note with a hint of sea salt that makes it all come alive. If your guests enjoy these, then they’ll absolutely love Sandy’s Amazing Chocolate Chunk Manifesto Cookie that’s rich with giant morsels of chocolate sustainably grown in the Peruvian Andes, then melted into a brown butter, caramelized, chewy-chip edge wonder—truly sustainable chocolate chip cookies. Both individually wrapped dessert classics are browned to perfection and created with ingredients you’ll be proud to enjoy and share.

An Invitation to Experience Our Desserts

Invite everyone to your party to experience the power of good food, shared. To entertain people with these wholesome and delicious options, visit the Manifesto products page on our website.

Goodness To-Go

Image of bake-off cookies in to-go bag. With the boom of third party delivering services like Seamless, Grub Hub and Uber Eats, it’s no surprise that the demand for restaurant delivery continues to rise. Food delivery is up 28% from last year and is projected to grow 12% per year over the next 5 years.* Now, serving dessert on-the-go is easier than ever before. We have worked with our vendors to create a quick-reference guide of the most innovative and beautifully designed to-go packaging to maintain the desserts integrity and extend their shelf-life. And it so happens that some of our desserts are individually wrapped making them ideal for goodness a go-go!

Click here to download the to-go packaging brochure.


On average, consumers purchase takeout 5.5 times per month.** By adding the Sweet Street products already in your freezer, to these orders you will:Image containing statistic: 60% of operators say offering delivery has generated incremental sales.

  • capture additional revenue
  • maximize your current dessert offerings
  • increase customer satisfaction
  • maximize your profit potential


Sweet Street Manifesto Desserts Cardboard Display on Bakery Counter.As takeout occasions and on-the-go eating continue to increase so does the consumers demand for cleaner, more wholesome offerings. At Sweet Street, our entire product line (with the exception of desserts using branded candies) are free of gmo’s. And we’ve taken our passion to bake cleaner, more wholesome desserts to a new level with our Manifesto® line of cookies, bars and individually wrapped treats. Every batch starts with all-butter, pure-cane-sugar and cage-free-egg cookie dough and promises ingredients that are non-GMO, additive free and sustainable.

Individual Cake Slice in to-go container with repack labels. We make enjoying great desserts on-the-go easier than ever. Now available are these FREE resources to take your to-go dessert game to the next level:

  • Repack labels with nutritional information and bar codes
  • Bakery Bags and Boxes
  • Counter top displays
  • Box stickers

Visit the Merchandising and Menu Tools section of SweetStreet.com to order your FREE to-go materials today.

2 cookies, handcrafted pretzels and Xango in to-go bags.

*Technomic, March 2018

**Technomic, 2017

Innovative Food on Display- Nrn.com

Kruse/Thorn: NRA Show puts innovative food on display

Nancy Kruse 1 , Bret Thorn | May 24, 2018

In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current trends in the restaurant industry. For this installment, they discuss food innovations at the NRA Show.

Kruse Company president Nancy Kruse says the level of innovation at the NRA Show this year was impressive.

“Your eyes are bigger than your stomach.”

It was one of my least favorite parental I-told-you-so’s, Bret, which my mother intoned without fail whenever I overindulged. I’m hard pressed to imagine what she would make of the riot of overindulgence at this year’s NRA Show. It was as good a show as I’ve ever attended, and I was especially struck by the high levels of innovation that permeated all aspects of the proceedings.

It was chockablock with things I didn’t know I needed. Time & Oak, for example, delivers barrel-aged cocktails without the barrel. Instead, you take this doohickey that looks vaguely like a wooden comb, put it in a bottle of spirits and, voila, within a day or two, you have the subtle flavor of white oak infusing your cocktail. A poster child for the digital-age start-up, Time & Oak launched with a Kickstarter campaign that blew past its $18,000 goal in a matter of hours to raise more than $200,000 in 30 days and prove that Millennials truly, madly, deeply love their cocktails.

Then there was Coffee in a Cone, literally coffee or hot chocolate poured into a chocolate-coated wafer cone. A cunning combination that its founders promote as “the world’s most Instagrammable coffee,” it allows the consumer to have her coffee and eat it, too.

And I suspect that you heard my squeals of delight reverberating throughout the Lakeside Center when I discovered Pork Panko. Just when you think there’s nothing else one could possibly do with the pig, these folks grind up the skin into a breadless breadcrumb alternative. Yes, yes, I know it’s gluten-free, protein-packed, carb-free and all that other good stuff. It’s also pure piggy heaven that made my head spin, and I wanted to eat it with a spoon.

On the subject of protein alternatives, the chickpea continues its steady march across American menus. The centerpiece of Middle Eastern cuisines and a breakout star of the past couple of shows, this year brought chickpea broth, a vegan substitute for animal broths or stocks, and spreadable chickpea butter, which is peanut-free, jelly-friendly and kid-approved. There were also lovely, tender green chickpeas from Fresh Nature, which are picked early to maximize their sweetness and flavor in dishes like hummus and falafel.

I could go on for days about the dazzling array of ethnic foods on offer, and I’m looking forward to your takeaways from this international gastronomic smorgasbord. Kudos to the European Taste Experience, a consortium of 12 French companies, for their impeccable timing. Their promotion of classic ingredients like lentils and Bayonne ham coincides with the current, late-blooming interest in French cuisine in this country.

I also liked the Thai pavilion with its dizzying variety of goods, from herbal cures for jetlag to exquisite handmade napkin rings to, believe it or not, tasty Oriental jerky in flavors like Thai chile and Indian curry. But I was stopped in my tracks by Balls, Italian arancini in American-friendly flavors like mac and cheese. Punchy, funky graphics and cheeky promotion made it a standout in the BellaVita Italian pavilion, which also provided a rather more low-key home to Massimo Bottura from Modena, Italy. One of my true culinary heroes, the low-key Bottura boasts three Michelin stars at his restaurant, Osteria Francescana, which has been named the best restaurant in the world. Affable and approachable, Bottura conducted a master class on Sunday afternoon; in his blue jeans and Nikes, he epitomized Italianate cool.

The show has always been a reliable indicator of our changing tastes, and food futurists would be smart to track the subject matter of the Foodamental Studio, the hands-on culinary training sessions staged by the intrepid staff and students of Kendall College. This year’s topics included sorghum, sea vegetables and cannabis. The official Exhibit Guide and Program also provides a good, if qualitative, look at what’s trending. For example, the number of allergy-friendly-product exhibitors tripled, and organic-product booths grew 40 percent, compared with listings in the 2013 show guide. By contrast, the number of garbage cans dropped by 25 percent over the same five-year period, and, no, I’m not sure what to make of that last one, Bret.

Sharp-eyed futurists would also be advised to keep an eye on emerging, socially-oriented products that speak to Millennials’ interest in making the world a better place. Rumi offers superior-quality saffron that reflects the terroir of Afghanistan, where it’s grown. Founded by U.S. military veterans as an enterprise “with a mission to cultivate peace,” the company lives up to its lofty goal: it is the largest private-sector employer of Afghan women, and its farmer network has grown tenfold as its saffron offers a viable alternative to the Taliban-supported opium trade. Similarly, Sweet Street won a FABI Award for its Manifesto Gluten-Free Brownie, made with dark Honduran chocolate,Honduran Brownie Individually Wrapped with 2018 FABI Logo which is sourced from a women’s cocoa collective and supports their farmers, families and villages.

Speaking of FABI, the food and beverage awards bestowed to the most creative and marketable new products at the show each year, brings me back to the subject of innovation. The showrunners are all about it as they continue to tweak the show to make it more user friendly. The smart, new FABI Awardee Tastings are a case in point, as they brought together this year’s winners for an open-house tasting at one place throughout the day on Monday. There are also ongoing website enhancements that facilitate the show experience; it is comprehensive and easy to navigate the whole shebang at a glance, including the directory of hot new products, which is indispensable to my own particular interests.

I promise to hand this off to you in a minute, Bret, but I have to observe that one of the real advantages of visiting Chicago every May is its seemingly unlimited range of ethnic restaurant options. On Sunday night, I paid a visit to the city’s only Kurdish restaurant, the lovely The Gundis Kurdish Kitchen. Its Anatolian-Kurdish menu reflects the Turkish origins of one of the owners, and it adds nicely to our understanding of Mediterranean cuisines. There were familiar dishes like hummus and halloumi cheese alongside Kurdish specialties like ezme, a bright, spicy tomato-and-pepper condiment, and sac tawa, which refers to both the cooking vessel and its delicious, accessible stir-fried contents. The term “gundis” translates roughly to villager, and the hospitable staff really did make you feel like one of their own.

The warm hospitality was a great way to end my NRA Show experience this year, and it’s a good time to turn the conversation over to you, Bret, as I ask what you saw, heard and learned in Chicago?

An array of ingenious items

NRN senior food editor Bret Thorn responds to Kruse Company president Nancy Kruse’s take on food and beverage innovation at the NRA Show.

Funny you should mention the ethnic options of Chicago, Nancy. One of the highlights of my trip to the NRA Show was dinner at Mogadishu, a Somali restaurant recommended by my hungry taxi driver, who paused in our conversation to order dinner from there as he anticipated sundown. The show fell during the month of Ramadan this year, when Muslims fast from dawn until dusk. As much as I love Chicago’s trendy restaurants (I recommend the Macho Nachos at Little Goat next time you’re in town), it’s great to get off the beaten path. I asked the staff at Mogadishu, which you might call fast-casual in its service format, what I should get, and they brought me a little-bit-of-everything platter of spiced goat, liver, salmon and vegetables over rice, all heady with cardamom-heavy spice mixtures that tasted kind of like a compromise between Ethiopian and southern Indian palates, although with less chile.

Speaking of spices, on the show floor itself I enjoyed the smoky worm salt on display at the Mexico pavilion. Actually made with the crushed caterpillar, not worm, that feeds on agave cactuses, the custom, I was told, is to sprinkle it on an orange wedge and eat that to prime your palate before sipping mezcal. It’s also suitable for rimming margarita glasses.

Not far away, at the Ecuador pavilion, I enjoyed Uvilla, also known as the Peruvian groundcherry or, by the Ecuadorians displaying it, as “Golden Berries.” It resembles a gooseberry, but the one I had was slightly less tart and a bit more aromatic. It was being hocked as a superfruit that fueled Incan warriors of yore. Maybe so, but I just thought it tasted good and would be a welcome surprise as a garnish to cocktails, desserts or fruit salads.

Of course, plant-based proteins were in abundance. I, too, enjoyed those charming green chickpeas, but the crowds were gathered at dual FABI winners Beyond Meat and Impossible Foods.

Beyond Meat is made mostly from pea protein, and the company has scored success with its chicken and burger substitutes. At the show, it introduced new sausage, having won the FABI Award for its bratwurst, and debuting at the show a new line of breakfast sausage that ran out every day before I got a chance to try it.

The Impossible Burger is made mostly from wheat protein, but also coconut oil and, most distinctively, heme, a core protein in hemoglobin. Impossible Foods, which manufactures the Impossible Burger, derives heme from plants to keep the product vegan. It does give the meat substitute a sort of bloody quality that has won over people who want to eat less beef but still like how beef tastes. Personally, I don’t think it tastes like beef, but it is enjoying widespread appeal, and is now available at meat-centric chains including White Castle and Fatburger.

Also making its debut was Just Scramble. Made by the same people who make egg-free Just Mayo, this product, which is made mostly of mung beans, does, indeed, cook in a pan to form what looks like and has a texture similar to scrambled eggs. To me, it didn’t taste like eggs — unsurprisingly, it tasted like mung beans — but if you season it and cook it with enough vegetables, I suppose you could have a nice little egg substitute. Mung beans are mild enough, after all.

Nitro cold brew was everywhere. That, as I’m sure you know, is cold-brew coffee — ground coffee steeped in cold water for 16 hours or more for a sweeter, less bitter drink than the faster, heated variety — that is then infused with nitrogen, like Guinness or other stout beers, to give it a foamy, creamy mouthfeel.

But there were also new variations on the floor. La Colombe was pouring a nitro draft latte, for which kegs were filled with a mixture of cold brew and milk and then charged with nitrous oxide rather than nitrogen.

Nitrous oxide is what chefs use to make the foams that were so popular a few years back, or, in more mundane fashion, to squirt whipped cream onto pies and hot chocolate. The nitrous bonds better with the milk than nitrogen would, giving it an even creamier mouthfeel.

S&D Coffee & Tea used nitrogen on iced tea, which has less of a dramatic, foamy effect than it does on coffee, but it provides for smaller bubbles and a slightly fuller mouthfeel to add a bit more elegance than regular carbonation would.

S&D also offered a trendy, new tea drink they said was invented in Shanghai and is becoming popular in Las Vegas. It’s called cheese tea, and it’s made by thinning cream cheese to a consistency similar to thick cream or thin yogurt, and then spooning it over flavored iced tea.

I’m not sure the cheese tea trend will catch on but, believe it or not, I think rapeseed oil might.

That’s what they call canola oil in Europe, and there’s a reason we don’t call it that here. But a cold-pressed version was being proffered by Mackintosh of Glendaveny from Aberdeen, Scotland. It has a high smoke point, very little saturated fat, a lot of more healthful fat and a subtle nutty-vegetal flavor. I might have suggested that the Scottish gentleman pack up their wares and go home, but I’d also seen rapeseed elsewhere in Chicago.

I’m sure you remember, Nancy, that Daniel Boulud was inducted into Nation’s Restaurant News’ MenuMasters Hall of Fame at our celebration on Saturday, and he served a quail ballotine garnished with crudités that were brushed with colza, the French term for rapeseed oil.

Nancy Kruse, president of the Kruse Company, is a menu trends analyst based in Atlanta and a regular contributor to Nation’s Restaurant News. E-mail her at nancykruse@aol.com .

Contact Bret Thorn at bret.thorn@knect365.com
Follow him on Twitter: @foodwriterdiary


Source: http://www.nrn.com/food-trends/krusethorn-nra-show-puts-innovative-food-display

Our Manifesto®? Clean can still be filthy delicious

Just how much of an impact can clean ingredient labels make on the purchase decision? Consider this stat from foodinsiderjournal.com: according to specialty PR agency Ingredient Communications, 73% of consumers are willing to pay a higher retail price for a food or drink product made with ingredients they recognize and trust.

Of course, it takes more than just a clean label to build a following of dedicated and passionate fans. After all, a product’s quality and flavor are what ultimately keep consumers coming back for it again and again.

At Sweet Street, we’ve spent no less than a decade charting our course into the clean landscape. It all began when we first started noticing hidden preservatives and additives in our food supply chain. We made a decision to collectively take back control, using our industry leadership to convince some of the largest ingredient suppliers to change their ways. The challenge was to match flavor and function of ingredients in our 300+ dessert portfolio, all while delivery that signature quality and flavor our customers demand.

The result of our efforts is the Manifesto® line of treats, made with ingredients that are clean and GMO free. Every batch of our Manifesto® bake-off cookies starts with all-butter dough, pure cane sugar and only cage-free eggs. Additionally, all Manifesto® chocolates are sustainably grown by farmers dedicated to protecting their land for future generations.

All of that luscious goodness has not gone unnoticed—by consumers or by the industry. We were thrilled to see our Manifesto® IW Cookies and Bars and Manifesto® Bake-Off Cookies both win 2017 Food and Beverage (FABI) Awards, which recognize innovative food and beverage products that make a significant impact in the restaurant industry.

But the real reward is seeing the look on a dessert lover’s face after that first bite into a Manifesto® cookie or bar. That’s when everyone fully appreciates the fact that wholesome and clean can still be filthy delicious.

Visit the Manifesto® product page to explore all of the decadent possibilities.

Manifesto Desserts- Treat Yo Self!

Time to Think of You

The past couple months you’ve only been thinking of others and now it’s finally time to think of yourself and what you would enjoy this holiday season. It’s a wonderful time of the year to indulge in sweet delights, but guiltless treats are the best way to enjoy yourself now. Take time to experience Sweet Street’s individually wrapped Manifesto all-natural Cookies and Bars.

You Won’t Know What’s Missing

Every batch of freshly baked Manifesto desserts is made from simple ingredients befitting of your pantry. Mixed with only pure cane sugar, cage-free eggs and sustainably grown chocolates, these gourmet desserts are deserving of their two Food and Beverage Innovation Awards for breakthrough, cleaner desserts. These treats are so delectable you won’t know what’s missing, but we’ll tell you — there are no artificial colors, flavorings, high-fructose corn syrup, trans fat or alcohol.

It’s the most wonderful time to try Peruvian Chocolate Manifesto Brownies.

It’s the most wonderful time to try Peruvian Chocolate Manifesto Brownies.

Satisfy Your Chocolate Craving

If you’re a chocolate lover, then take a moment to enjoy the individually wrapped Peruvian Chocolate ManifestoBrownie, with an intense, full-bodied chocolate delivery, dense and fudgy with a chewy crust…all of the comfort we know and love grown up, a brownie like no other. And with these individually wrapped delights you’ll be sure to satisfy your taste buds.

Now Get Your Sweet Treat

After shopping, cooking and thinking of others, it’s time you think of yourself. Experience the power of good food, shared. To enjoy these wholesome and delicious indulgences, visit the Manifesto products page on our website.

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.”

The Magic of Chocolate Discovered

Over the past few years on this blog, we’ve often delved into the many wonderful attributes of chocolate (taking a fork, a spoon and even a straw with us along the way). It’s easy to justify all the attention. Chocolate remains the top dessert flavor1—and just the mere mention of the word takes most people to a luscious place full of fond memories.

So why not delve even deeper and explore what makes chocolate so irresistible in the first place? It all starts with the cacao bean. After fermenting, drying and roasting, cacao beans are liquefied to create cocoa powder and cocoa butter. These are the building blocks of all things chocolate. Dark chocolate is made with a high percentage of cocoa butter, while milk chocolate gets its sweeter flavor from the addition of sugar and, of course, milk.

On a more molecular level, scientists will tell you that chocolate triggers certain feel-good reactions in the brain. Not to overwhelm you with the chemistry, but apparently we have substances such as tryptophan, serotonin and phenylethamine to thank for our intense love of a rich chocolate cake.

Peruvian Chocolate Manifesto Brownie

Peruvian Chocolate Manifesto Brownie

As you can imagine, there are many wonderful Sweet Street desserts that begin with the magical goodness of the cacao bean. Our Molten Chocolate Cake is meant to be served warm, unleashing an exhilarating rush of “molten” chocolate as you dig in with a fork.

Most recently we’ve introduced our Manifesto™ line, which features offerings made with clean, wholesome ingredients and no GMOs. The Peruvian Chocolate Manifesto™ Brownie, Just Chocolate Manifesto™ Cookie and Sandy’s Amazing Chocolate Chunk Manifesto™ Cookie are all sure to put a smile on any chocolate lover’s face.

Chocolate by any measure is magical. And with a few special touches from Sweet Street, the magic takes on a whole new level of lusciousness.

1Mintel Menu Category Report: Desserts, July 2015