Forbes Travel Guide

Sweet Street Desserts CEO Sandy Solmon: “My favorite role is being chief innovator. Not only do I devote a great deal of time traveling the world to inform myself, I spend hours in our R&D kitchen with our chefs and food scientists. Today, there is such a heightened sensibility to health and wellness, to how we nourish ourselves. This has made our R&D that much more challenging and interesting. And as we work to grow in markets overseas, we find that, though they have a love and excitement of our interpretation of classic American desserts, from cheesecake to brownies, we face the immense hurdle of answering their regulatory concerns — 65 countries, each with their own sense of what is good for you. I love pushing boundaries.”