Founder & CEO
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A dynamic entrepreneur recognized for innovation, philanthropy and cutting-edge research, Sandy Solmon is Founder, CEO and Chief Innovator of Sweet Street, the world’s most respected manufacturer of frozen gourmet desserts. With 700 employees worldwide, Sweet Street produces more than 400 varieties of gourmet desserts which are sold in 70 countries on seven continents through all channels of foodservice—from casual to fine dining in cafés, restaurants, hotels and on-site management. Sweet Street has two manufacturing facilities, one in Reading, Pennsylvania and the other in Greenville, South Carolina. Sweet Street has taken its passion to bake cleaner, more wholesome desserts with ingredients that are GMO free, additive free and sustainable.
A pioneering and hands-on innovator, Sandy personally oversees an R&D staff including nine chefs and a food scientist. The 7,000-square-foot R&D kitchen features eight stream lined, creative work stations designed as incubators of invention for recipe developers and chefs.
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.
Sandy lives in Reading with her husband, Doug Messinger, Sweet Street’s Vice President of Planning and Technology and Managing Director, International. Their daughter Zoe, a graduate of the Hotel School at Cornell, lives in LA, where she works as a chef, does Stand-Up Comedy, and is currently exploring new business concepts.