Swedish Postkakan Comes to the U.S.
Rossmoor Pastries, Signal Hill, Calif., is bringing the popular Swedish Postkakan (Postcake) concept to the United States. The Postcake was developed by the Swedish baker Bo Sundstrom. He received the top prize with his tasty honey-glazed hazelnut recipe in the Swedish Postal Service's contest to bake a cake that was delicious and easy to send by mail. Sundstrom recently spent a week training the Rossmoor team how to make the special "Swedish mix" that is the Postcake's hallmark.
Los Angeles, CA (PRWEB) May 4, 2009 -- Rossmoor Pastries, Signal Hill, Calif., known for its wedding and special occasion cakes is bringing the popular Swedish Postkakan (Postcake) to the United States.
The Original postcake is a delicious honey-glazed hazelnut cake with a rich chocolate truffle crust. Postcakes are delivered through the mail in two to three days.
The Postcake was created by the Swedish baker Bo Sundstrom. He received the top prize with his Postnöt recipe in the Swedish Postal Service's contest to bake a cake that was delicious and easy to send by mail. Sundstrom has sent more than 200,000 Postcakes to 70 countries from his bakery in Sweden.
The Postcake was tested in the American market during a two-year period, and the positive response from customers showed a need for more production space. "Rossmoor Pastries is an ideal partner," Sundstrom said. "It's a bakery with 87 employees and an enthusiastic management team that is thrilled to include the Postcake in its line of products." Sundstrom recently spent a week training the Rossmoor team how to make the special "Swedish mix" that is the Postcake's hallmark. The Postcake program includes three cakes: the Original, Sacher and Lemon. The Original is honey-glazed hazelnut cake with a rich chocolate truffle crust. "Especially in this economic climate, the Postcake is an affordable gourmet food gift to out-of-town friends or family members on their special day," adds Sundstrom. The Postcakes are delivered by Priority Mail in two to three days in an elegant box with a personalized gift card.
"We are very excited about having a top-notch Swedish Chef working in our bakery and cultivating valuable networking opportunities with fellow industry professionals in Europe," said Charles Feder, owner of Rossmoor Pastries. "The Postcake will complement our bakery's tradition of creating the finest celebration cakes."
About Bo Sundström:
The Postcake's success is the highlight of Bo's 40-year baking career. In addition to picking up the title Swedish Pastry Chef of the Year, his retail bakery was honored with the Swedish Bakery of the Year award. Bo's entrepreneurship was also recognized by the Swedish small business magazine Du & Co, which honored him with their Innovator of the Year award for extraordinary creativity in the bakery industry. Bo shares his passion for baking the Postcakes with his wife and son.
About Rossmoor Pastries:
Rossmoor is a multi-layered bakery with a retail shop in the front. Their wedding cake department does an average of 60 to 70 wedding cakes a week and a significant part of their business is the wholesale side, which reaches all over L.A. Charles Feder, president of Rossmoor Pastries in Signal Hill, Calif., is also known for going "green" with natural gas-powered delivery trucks before it was hip.
Contact:
O. Roger Svensson
Postcake Co
(310) 378-5801
# # #
Post Comment:
Trackback URL: http://www.prweb.com/pingpr.php/Q291cC1UaGlyLUNyYXMtU3F1YS1TcXVhLUNvdXAtWmVybw==
Bookmark -
Del.icio.us |
Furl It |
Technorati |
Ask |
MyWeb |
Propeller |
Live Bookmarks |
Newsvine |
TailRank |
Reddit |
Slashdot |
Digg |
Stumbleupon |
Google Bookmarks |
Sphere |
Blink It |
Spurl
|
