something wonderful for my friends and local customers. My husband Doug and I fell in love with the Highline in New York—an elevated park built over the meatpacking district, which was previously home to an abandoned rail line used to deliver ingredients to the bakers. It seemed appropriate to bring this groundbreaking environment to our production headquarters, melding wild and bountiful naturalistic plantings with our industrial esthetic, creating Sweet Street’s own respite from the city…a true destination for our café. There were many skeptics as I poured my time, passion and money into this. But with my team of designers, some local like Mary Anne Disegi of Interior Environments and others like my landscape architects Jeff Charlesworth from New Jersey as well as Tom Dinsmore, our Reading landscaper (who has done all of our plantings since our inception), we have truly succeeded in bringing life back to our neighborhood. I am proud.
I enjoy seeing so many regulars here at the café, and since I am now one of them (no longer eating lunch at my desk). I finally get the opportunity to bump into my friends, and longtime customers and hear glowing comments from all. Having Chef Brendan Jones (who is my stepson) at the helm makes it a bit of a family affair and brings even more passion to it. While it is a very personal project for me, additionally we learn a lot from our experience in the front of the house, making us more credible with our foodservice customers.”
Q. We understand you are a globally focused company. Do you plan any expansion on this concept? Whether it be in different locations or through expansion in this location—a dinner menu perhaps?
A. “Our commitment to quality and strict
ingredient standards paved the way for our international growth. We seem to gain fans all over the world. And I can say with conviction that our products are universally loved, no matter the country. Imagine Myanmar… our desserts are actually sold and enjoyed there. Our American style cheesecakes create true excitement, as well as our interpretation of classic American desserts, like our Choc’late Lovin’ Spoon Cake®. We get many requests to franchise bakery/cafés. And we have finally taken the plunge, licensing our café to an American Vietnamese expatriate, who has several successful restaurants in Vietnam. Café Sweet Street will be opening in Ho Chi Minh City in late spring.” Continued on page 14
berkswomen2women.com 13