With fall and winter just around the corner, it’s time to plan ahead for all of the guests that cold weather adventures bring. 

Lodges, hotels, resorts and indoor amusement parks are primed to get a business boom in 2022/2023. “Domestic leisure travel spending has already surpassed pre-pandemic levels, even when adjusted for inflation.” Along with a more immersive guest experience comes upgrades to the food experience.

Great Breakfast Leads to Great Reviews

Breakfast is a daypart to win the hearts of your hotel guests. A recent Google survey found that 42.4% of guests picked breakfast as the hotel feature they most looked forward to. Before the family hits the slopes, make sure to provide an excellent experience with wholesome, luscious options. 

A mainstay of breakfast, brunch and break indulgence is our Pullman Loaves.

• Purposeful, better-for-you ingredients
• Thaw and serve, ready to indulge
• Comforting flavors and format
• Versatile, breakfast, grab-and-go, plated, parfait, grilled, catering, etc. 

Pullman Variety #9 is available in national distribution and contains mouthwatering flavors: Orange Poppy, Lemon Glazed, Marble Chocolate Chip and Cinnamon Streusel. Pre-sliced for operation ease, this variety case offers fresh flavor options for guests while providing chefs with a canvas fit for creativity. Cross-utilization of sku’s remains key in the ever changing foodservice landscape. Whether a grab-and-go option or transformed into french toast worthy of their cravings, guests will keep coming back for more Pullmans.   

CLICK HERE for more information on Pullman loaves, including Individually Wrapped. 

Satisfy Seasonal Cravings

As guests coming off the ski lift are looking for a break and indulgent Après snack, satisfy them with a warm Sandy’s Amazing Chocolate Chip Cookie or a local hot drink favorite paired with an aromatic Cinnamon Streusel Pullman. What’s better after a long-day of indoor amusement park fun, than capping the night with lasting fireside memories in the lodge? Feed their nostalgia with a hot chocolate bar featuring Chewy Marshmallow Bars with a chocolate fountain for a new take on s’mores perfection. 

National Hot Chocolate Day – January 31st 

Why Sweet Street is Perfect for You

Sweetness is best shared and creates an unforgettable experience that is cherished by family and friends. Whether it is our Molten Chocolate Cake as a decadent end to a fine dining experience, a wholesome grab-and-go snack from your cafe or kiosks, or Pullman French Toast so out-of-this-world it becomes a signature on the menu…Your guests are guaranteed to revel in our ready-to-indulge desserts, worthy of their cravings with wholesome ingredients they can feel good about. 

• Readily available in National Distribution and Redistributors. 
• Craveable solution to be cross-utilized throughout your property.
• Thaw and serve. Labor savings. 
• Fresh options, with better-for-you ingredients for cafes and kiosks.
• Indulgent add-on for catering and events.

Click here for French Toast Recipe

Resources: Travel Forecast

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Crisp cool air, crunchy leaves, and spiced aromas are filling the air around us. Autumn is in full swing, which means PSLs are back, sweaters are front and center in our closets, and boots are ready for wearing. Much like the leaves changing colors, our palettes evolve as well, allowing us to explore new foods, new ingredients and new experiences.

Let’s not forget the desserts! It’s the time of year when fall desserts are the star of the show, and your taste buds can delight in the variety of rich after-dinner sweets. We’ve rounded up some of our favorite fall recipes and desserts to add to your fall menu. They’re so good, you might be tempted to skip dinner and head straight for the dessert table.”

Sweet Street Fall Products

Pumpkin Swirl Pullman

Our seasonal moist Pumpkin Swirl cake is spiced up with Chai spices of ginger, coriander, cardamom, cinnamon and clove. GMO free, Free of artificial colors and ingredients with 5 grams of protein, and less than 300 calories. Pair this delicious loaf with a pumpkin spiced latte.

Caramel Apple Granny

Buttery caramel and toffee-studded custard hug fresh Granny Smith apples piled high in our melt-in-your-mouth shortbread crust. Reminiscent of Nana’s recipe, one bite will make you feel right at home.

Salted Caramel Vanilla Crunch Cake

Light, buttery vanilla-flecked cake has waves of caramel cake, and is layered with salted caramel crunch and a creamy custard layer. There’s something satisfying about a sweet and salty combination and we’re glad it’s cake.

Recipes to Fall-ify:

Iconic flavors that scream FALL are ingredients like: cinnamon, chai, cloves, ginger, pumpkin, pear, salted caramel, Maple bourbon, apple, dark chocolate, orange and cranberry. The sweet and spicy blends will transform your dessert items into Autumn must-haves!

Looking for fall LTO’s while maximizing your current menu? We have easily executable recipes to dress up your Sweet Street favorite for the Fall, while utilizing products readily available.

Xango Sushi

Seal autumn flavors into this fall chutney made with golden raisins, craisins, and apricots, spiced with cinnamon, nutmeg and allspice, then zested with white wine vinegar. Top this gem-colored chutney on sliced Xangos, our tortilla-wrapped fried cheesecake. The blend of spices and fruit contrasts the creamy cheesecake centers for a beautiful combination.

Morrello Cheesecake

Here’s a quick LTO item you can whip up in seconds. This showstopper exhibits a wonderful depth of flavor and texture. Enjoy silky, creamy cheesecake topped with sweet and tart Morello cherries. A mouth-watering combo!

Triple Threat Chocolate Torte

We introduced an unrivaled dessert – the Triple Threat Chocolate Torte. This elegant dessert marries three components: a rich flourless chocolate torte, a scoop of creamy chocolate Häagen-Dazs, and topped with rich olive oil ganache. A rich and sweet death by chocolate!

Find more recipes here!

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On behalf of the entire Sweet Street family, we have made a donation to World Central Kitchen (WCK) directly supporting their humanitarian work in Ukraine. Since the war began, WCK has served over 37 million meals at over 3,000 distribution sites across 8 countries. Our contribution allows WCK to provide 10,000 meals to refugee families and those who remain in Ukraine.

“Like most of us, since the beginning of this war I thought “What can we do to help?”. Then, Brice Holland, R&D Strategy Manager, suggested supporting the efforts of WCK. We began researching, to see how they utilize donation money and found that through their network and partnerships every dollar directly supports communities impacted by crisis. ” – Sandy

Founded in 2010 by Chef José Andrés, World Central Kitchen (WCK) is first to the frontlines, providing meals in response to humanitarian, climate, and community crises. WCK sources and hires locally whenever possibly, in an effort to jump-start economic recovery through food. “Sometimes you just need to decide to do something. Sometimes you just have to show up with a sandwich or some warm rice and beans.” – Jose Andres

At Sweet Street, The Power of Good Food Shared inspires all of us to create the most luscious, indulgent foods. But more than that, we know that the true POWER in sharing good food is compassion, togetherness and hope.  It is your hard work and dedication that make contributions like this possible.

Thank you for helping make the world a sweeter place to be.

For more information on how this donation will impact families in Ukraine follow #ChefsForUkraine on social channels.

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Something for everyone, from functional to flirty. Non-alcoholic beverages are on the rise. According to NielsenIQ, sales of non-alcoholic beverages jumped 32% in the past year, while non-alcohol spirits have grown 114% during the same period.

Pairing beverages with dessert enhances the after-dinner experience, complementing a slice of pie or contrasting the cheesecakes flavor. Coupling something bold and new with a classic – tried and true – is a great way to embrace trends while catering to your guests curiosity and cravings.

Popular Pairings for Every Stage of the Menu Adoption Cycle

New York Cheesecake (0021) paired with Golden Milk

Original Cheesecake Xango (7944) paired with Mexican Hot Chocolate

Chocolate Peanut Butter Pie (0620) paired with Earl Grey Tea

Cinnamon Crumb Cake (EZ8 1526) paired with Spieced Mint Iced Tea w/ Lyre’s Italian Spritz (non-alc spirit)

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Hotels and resorts provide a destination for relaxation, celebrations and gatherings; for both out-of-town guests and local patrons. As occupancy rates across the country continue to increase, large scale event bookings dominate. Customers of all types – business and pleasure- are hungry. They have an increased appetite for communal experiences and indulgent foods. You need desserts that evoke togetherness, are versatile, always delicious and most importantly AVAILABLE.

Research from the American Hotel & Lodging Association (AH&LA) shows that business travel, a key source of business for restaurants, should rebound to 80% of the 2019 level by the third quarter of this year. Analysis conducted for the group projects travel for business will increase overall this year by 14% from the 2021 level, with the tally topping pre-pandemic levels by 2024. 

Purposeful. Indulgent. Versatile.

Our Individually Wrapped Pullmans are strewn with wholesome, GMO-free ingredients, such as rich Saigon Cinnamon, freshly pureed, ripened bananas and scattered generously with the sweetness of sustainably sourced chocolates. All baked just-for-you with cage free eggs, pure cane sugar, rBST free dairy and free of all things artificial; colors, flavorings.

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 brunch offering or a pre-portioned and contactless, signature item throughout your property. The convenience of thaw-and-serve indulgences with better-for-you ingredients, make Individually Wrapped Pullmans the ideal option to satisfy all of your customers’ cravings.

Click here to learn more about our entire Individually Wrapped Manifesto Product Line.

Cater to all of the needs. 

Wedding and event planners are getting creative with their menu offerings, as everyone is faced with overbooked venues, limited vendors, low supply, labor constraints and safety concerns. Individualized dessert offerings, such as cupcakes, continue to be trendy going into 2023. These “personalized” desserts provide a solution to the above obstacles while offering a variety of flavor options for guests.

With flavors for every occasion and craving, our Original Variety Cupcake (2090) is complete with Vanilla Bean, Chocolate on Chocolate, Jelly Roll, Peanut Butter, and Red Velvet.

Brighten up any moment with a “just for me” indulgence of our Sweet Street cupcakes.

• Indulgent room service add-on
• Festive menu addition to celebrate birthdays, personal milestones, anniversaries
• Festive alternative to a traditional cakes or catered dessert display
• Edible cupcake towers on tables as centerpieces
• “Welcome” treat at check-in
• “Thank You” to employees for going above and beyond

Satisfy Seasonal Cravings

Fall has consumers transitioning into sweater weather and comforting flavors. The smells of warmed cinnamon paired with everything pumpkin sets the stage for indulgent memories and satiated cravings. Not-so-expected autumn favorites to the menu include zucchini and legendary monster mash-ups in the form of shakes.

Click here for French Toast Recipe

Click here for Cupcake Milkshake Recipe

Click here for our Hotel/Lodging Brochure

Resources: Restaurant Business

The post Welcome Back: Catering to Everyone’s Needs appeared first on Sweet Street Desserts.

There is more behind out desserts than fine ingredients. There is a heartfelt commitment to our planet, our community and our people. Adhering to socially responsible purchasing, ensuring our world can flourish for future generations. This is our commitment to our partners and customers.

In 2022, Sweet Street announced the Landfill Free by 2025 initiative. By partnering with sustainable energy plants, the bakery’s waste stream will be converted to biodiesel fuel and all remaining materials will be recycled or used as fuel to generate electricity. 

Biodiesel is a renewable, biodegradable fuel manufactured domestically from vegetable oils, animal fats, or recycled restaurant grease. Biodiesel meets both the biomass-based diesel and overall advanced biofuel requirement of the Renewable Fuel Standard. Renewable diesel, also called “green diesel,” is distinct from biodiesel. (https://afdc.energy.gov)

We recycle cardboard, aluminum, metal, plastics and all paper. Rather than sending waste to a landfill, we either recycle or use it as fuel to generate electricity at a nearby power plant. It also lowers our number of hauls, which conserves gas and reduces emissions. By doing so, we reduced our waste hauling by nearly 1000 tons over 2 years. We are aggressively working toward our goal, being completely landfill free by 2025.

We produce frozen desserts shipped around the world and we must deliver these in the finest condition with zero food safety issues. In addition to meeting food grade standards, over 95% of our plastic packaging is recyclable number 1 or 6. We have reduced the size of our packaging, and our mailing carton is made from recycled material. In fact, 46% of the fiber used to make all of our corrugated packaging is recovered/recycled. Our corrugated packaging suppliers are certified by the Sustainable Forestry Initiative.

Our bakery operates with an energy conservation mindset. We are constantly looking at ways to reduce our environmental footprint. Recent projects have included installing variable frequency drives to reduce fan speeds where possible (electricity reduction), automating cooling tower operation to better control water usage (water reduction) and utilizing heat dissipated by our product cooling system to heat our plant water year round.

Read more about our social and environmental responsibility here.

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Your most valuable piece of marketing as a restaurant owner is a thoughtfully designed menu. It advertises your offerings while increasing your restaurant’s profitability. Menu engineering is the strategic process of designing a menu to maximize profits. It requires analyzing profitable and your most popular menu items. Using menu psychology techniques to highlight these items, restaurants can construct menus in the most effective way.

First, you must analyze menu items to find the most popular and profitable, which is important since you’ll be constructing your menu around these items. Ensure that your menu is priced correctly for maximum profits and understand item popularity using the menu matrix. After analyzing your menu items and pricing them appropriately, the fun can begin with these designing hacks.

Scannability

The first component to consider in menu design is its scannability. Therefore, restaurateurs want to grab guests’ attention with their high profit items. The research shows that customers are likely to order one of the first items that draw their attention. Since guests only spend an average of 109 seconds looking at your menu, it must be designed for guests to easily find key items aka scannable.

You want to avoid crowded layouts, limit item choices, and create a natural flow. Do you ever get overwhelmed at the sight of too many options? This is the psychological theory known as the “paradox of choice,” which assumes that the more options we have, the more anxiety we feel, whereas too little options make consumers feel misrepresented. The golden number for food options is 7 per category. Anything over seven items can ambush customers and lead to confusion, and confusion can cause them to revert to their “usual” by default instead of trying a new menu item. There is no shame in sticking with what you know, but a well-designed menu will entice you to try something different or more expensive.

• Limit Options.Psychologists suggest that restaurateurs limit options per category to the golden number, around 7 items, based on the theory, “paradox of choice”. Limiting options can increase perceptions that consumers made the right choice, which in turn brings customers back. in an industry where repeat customers account for about 70% of sales, getting diners to return is the ultimate goal. (Mental Floss)
• Declutter. Avoid crowded layouts and choose easy-to-read fonts and font sizes. Stick with visible dish titles and clear sections.
• Location, location, location! Psychologists have studied consumer eye patterns and found that our eyes tend to move to the center of the menu first, then move on to the top right corner, followed by the top left corner. This is known as “The Golden Triangle”. Place your most profitable menu items in these prime real estate locations (Webstaurant)
• Use glossaries if needed. Some patrons may feel intimidated by unfamiliar names and be deterred from ordering fancy-sounding dishes. A glossary can give more context so guests feel confident that they’re making an informed decision and the right choice.

Sensibility

Next, consider the menu’s ability to tap into the customer’s senses. Do the food items catch your eye? Does the menu evoke emotion? According to restaurant consultant Aaron Allen, colors can conjure different types of feelings and “motivate” behavior. For example; blue has a calming effect, while red can stimulate appetite and a sense of urgency, and yellow draws our attention. Entertain the use of borders, shaded boxes, and white space to highlight specific and profitable items. Crowding your menu with photos can cheapen the feel of a menu, but a nice-looking picture alongside a food item can increase sales by 30%.

Another tactic is writing longer, more detailed descriptions that persuade customers they are getting more for their dollar. According to a Cornell study, researchers found that more detailed descriptions sold nearly 30% more food. Customers also rated those items as tasting better. “People taste what you tell them they’re tasting” says menu engineer, Gregg Rapp (Mental Floss). So tell them a story! Detail dishes with verbiage that describes where it’s sourced and how it’s prepared to be effective in increasing the perception of quality in the items.

• Use color. Choose a color scheme that reflects your sales and marketing objective. People emotionally respond to color, subconsciously, which can influence their behavior. You can use bright colors, which capture attention and trigger appetite, to draw focus to specific arrears of your menu.
• Use photos. Use professional photography in your menu, but do it sparingly. People respond to images on display like they would if the plate was right in front of them and if you’re hungry the response is “I’ll have that!”
• It’s all about semantics! Mind the language that you use to describe your dishes and tell a story. Adjectives like “line-caught,” “farm-raised,” or “locally-sourced” are big turn-ons for customers and can increase the perception of quality.
• Make it nostalgic. Touching past time-periods can trigger happy memories of their childhood, family or traditions. “Grandma’s Chicken Soup” or “Campfire Hot Cocoa” stir feelings of comfort and closeness.

Another trick is to create space around high-profit items by putting them in boxes or otherwise separating them from the rest of the options. “When you put in a pocket of negative space, you pull the eye there,” writes Allen. “Putting negative space around an item can call attention to it and help you sell it” (Mental Floss).

Profitability

Finally, circle back to your menu’s profitability. Perspective is everything when considering menu design. Author of Priceless, William Poundstone, reveals the psychology behind menus, stating ”ultimately, it’s about minimizing the focus on price”. Making price tags as inconspicuous as possible, we can encourage guests to spend more. A Cornell University study found that written-out prices also encourage guests to spend more. Here’s a few more hacks that are designed to increase your menu’s profit potential.

• Avoid dollar signs. Currency indicators are a pain point that remind customers they are spending money and make them feel like they are spending more than they actually are. Soften the price by eliminating the dollar sign.
• Avoid price trails. Price trails are dotted lines that connect your menu items to their price and are the cardinal sin of menu design. This takes the focus away from your dish description and straight to the price instead. Try “nested” pricing, prices that are listed discreetly after the meal description in the same font size, so consumer eyes glide right over it (Mental Floss).
• Avoid price columns. Placing prices in a column will draw focus to the cost of the food, instead of the dish itself, which could lead guests to choose the cheapest items on the menu.
• Use price decoys. A price “decoy” is a menu item that would seem overly expensive to guests, placed near high profit margin items. This gives the perception, when compared to the decoy, that customers are getting a deal, a “better bang for their buck”.
• Sandwich your menu items. D Studies show that customers tend to notice and order the top two items or the last item of each section more often than other items. Place your most profitable items at the top of the list and one at the bottom to optimize your menu categories.

Final thoughts

Guests will scan your menu in less than 2 minutes on average, which means you have a small window to set the menu’s tone for customer satisfaction and optimal profit. Using these psychological tactics of menu design, to revamp your menu can greatly improve your restaurant’s profits and guest experience. Our Sweet Street Design Suite provides you with the expertise and tools to sell more.

Sources: Aaron Allen | WebstauranteStore | Canva | Mental Floss | The Sydney Morning Herald

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With Spring just around the corner, we thought we’d welcome in the season by sharing our Spring-time secrets, holiday reminders, and LTO inspiration.

Seasonal LTOs rank #1 in consumer interest. The unique flavors available each season invite experimentation, with plenty of demand: 47% of diners (ages 18 – 34) say their menu preferences change with the seasons. As a result, restaurants can capitalize on the popularity of seasonal flavors and items that make sense. Here are our spring favorites, to help you prepare lively LTO specials. 

Springtime Desserts

Firstly, as Spring and Summer approach, we recommend adding some seasonal flavors to your menu, like citrus and berries. Our Lemon Blueberry Manifesto Cookie is a melt-in-your-mouth sugar cookie, plump with wild Maine blueberries and a burst of citrus flavor. Operators can order them for bakery displays, or for a bright tasting treat, to-go with individually-wrapped options.

For something a little more upscale, try offering the comfort of our Blueberry Cobbler White Chocolate Cheesecake. Surely a crowd pleaser, with moist chunks of vanilla-bean cream cake, sweet swirls of berry compote, and creamy White Chocolate Cheesecake. Topped with blueberries, whipped cream and white chocolate shavings.

Keep things fresh by plating this decadent dessert with lemon curd and a drizzle of basil oil (see recipe here).  

Holiday Reminders

Also, Spring houses some important holidays, like Easter (March 31) and Mother’s Day (May 12). To prep your holiday dessert menu with a popular Easter dessert, choose four or six layers of carrot cake. Our Four High Carrot Cake is layer upon layer of moist carrot cake studded with raisins, walnuts and pineapple and then finished with cream cheese icing and a drizzle of white chocolate ganache. Another popular product is our Big Carrot Cake is six layers of moist carrot cake sandwiched with our smooth cream cheese icing all studded with pecans.

Don’t forget, presentation matters! 

Similarly, you’ll want to prep for Mother’s Day. To honor motherhood and celebrate maternal bonds that have made us into who we are, we salute our superheroes. They go by ‘Mom’. Here are some suggestions to make Mother’s Day extra special with dessert! Operators can offer our Raspberry White Chocolate Cheese Brulee on it’s own. A silken smooth white chocolate cheese, with a vibrant red raspberry swirl., hand-fired and glazed in simple elegance. Or layer pieces of the cheesecake with raspberry mousse and sauce, vanilla Chantilly cream with fresh raspberries in this trifle recipe. A beautiful dish with a modern twist!

Another indulgent option is this rich brownie bowl recipe made with our Honduran Chocolate Manifesto Brownie, but could easily be substituted with our Fabulous Chocolate Chunk Brownie. Top the brownie with Peruvian crème fraiche and ganache, shower with the crunch of Amaretto cookie crumbles, and finish with Amarena cherries. 

LTO Sprinkle

Finally, almost half of all restaurant consumers find it important for operators to keep menus fresh throughout the year by offering specialty items and LTOs. Read more about that here. Therefore, to make things easier for our customers, we’ve picked out some of our favorite Spring-inspired recipes and ideas. Revive classic desserts that will have your customers craving for more as a result. Reinvent what one sku can do for you with versatile products like our New York Cheesecake and Original Cheesecake Xango^®.

• Mandarin and Gingered Pear Xango^® 
• Bunch’d Up Maple Bacon Xango^® 
• Fig & Honey Cheesecake
• Bruleed Makeover Cheesecake 

Contact your sales rep today to get ahead of the Spring time buzz!

Barsicle Concept Video

Bonus idea! For our stay-at-home consumers, here’s a great idea for a Springtime gathering – barsicle recipes

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As we indulge in a delicious plate, our senses are heightened with aroma and visual appeal, before our very first bite. The presentation matters, so make it impressive. Artistic plating, when done right, makes a promise to the consumer: You’re going to enjoy this.

Why it counts:

Food presentation is essential to the success of any dish. The way the food appears on the plate is what tempts the eye and makes the guest crave discovering its flavor. It’s a feeling that resonates with us. Plating food is like preparing for a first date, you want to make a good impression. You know that you’re delicious and worthy of seconds, but your date isn’t sure. Visual appeal is just as important in the dining experience as is the taste left on the palate. Texture, form and color are all used to invoke emotions and aid in telling a story. The plating should be designed to introduce you to that story.

Now, more than ever, food presentation is crucial. Gen Z makes up one-third of the population and continues to grow in buying power. Social media is where they find information about food trends, where to buy, and determine whether or not it’s worth their time. According to a national study commissioned by Hershey, Gen Z loves dessert and 87% think about eating it at least once a day, if not more. They also want to share their dessert experience with others. “Desserts are the number one food that Gen Z photographs and 46 percent of Gen Zers have a picture of a dessert on their phone right now” – Hershey Insights. The passion this new generation expresses for dessert, is even more reason to pay extra attention to plate presentation.  

Tips to perfect presentation:

• Make sure all plates are sparkling clean: Dirty plates are a quick way to deter guests
• Adapt the presentation to the occasion
• Balance variety and contrast with texture: Plates with a hint of complexity draw the eye.
• Garnish where appropriate: Bring a pop of color to a cheesecake
• Match portion size with plate size: If the plates are too big, fill in space with a beautiful design.
• Manipulate dimensions to further intrigue.

Unique ideas for dessert plating:

Sources:

https://spoonuniversity.com/lifestyle/importance-of-plating-your-food

http://www.chefseanbone.com/why-is-food-presentation-so-important/

https://www.thehersheycompany.com/en_us/blog/worth-sharing-how-social-media-can-drive-dessert-sales-with-gen-z.html

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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

Today’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.

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 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 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 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.

Chocolate 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.

Individually 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!

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