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The company was born, fueled by a love of bringing people together with food and a deep desire to develop a unique product to be enjoyed by many. Tom Ruhland’s passion for excellent, artisanal food, a love of face-to-face contact with people and strudel recipes he’d developed over ten years have merged into Ruhland’s Strudel Haus. |
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About Us |
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Ruhland’s Strudel Haus ▪ 4552 South Hay Lake Road ▪ Eagan MN, 55123 ▪ 651-276-3697 © Ruhland’s Strudel Haus, All Rights Reserved. |
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Our History
At Ruhland’s Strudel Haus we make fabulous strudel.
We were founded in 2002 as a unique food concession for county fairs and art fairs in Minnesota. Aware of a void of creative, artisan and healthy alternatives to deep-fried fare, Tom Ruhland set out to provide premium-quality options for fair-goers. |
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At first strudel was an anomaly, a stranger in the concession food culture. As people became acquainted with our product, they also came to expect it. Business grew because of our outstanding varieties of delicious, hand-made, fresh-baked strudel.
Using a premium quality puff pastry, locally grown Haralson apples from Pepin Heights Orchards, hand-picked produce from Heinel Farms in Little Canada, MN, Ruhland’s Strudel Haus creates made-from-scratch fillings with the freshest and finest ingredients seasonally available.
Over the last five years we have gained a constant and growing following. Our customers have encouraged us to make the strudels available year round. In response to the demand, we began selling frozen, whole, ready-to-bake strudel in a variety of venues and they have been met with tremendous excitement and subsequent success. We now market our strudel in Farmer’s Markets in the metro area of the Twin Cities and have begun selling our products through a limited retail market.
Now, on the threshold of our eighth year, we would like to further develop our exposure in Farm Markets and increase our overall efforts in the fundraising arena. We believe that strudel is a fresh idea in an over-crowded arena of mediocre fund raising options. Our strudels are value-filled, easy to sell and very profitable. Providing both sweet and savory options, the appeal of strudel spans gender and generation. As a fundraiser, we are able to reach a broader audience than most products currently on the fundraising market. |
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His first variety was a traditional apple with currants (pictured at left). Soon after he developed a strawberry-rhubarb strudel, a spinach, feta and artichoke strudel and a banana chocolate walnut strudel. Since 2002, our family of strudel offerings has grown to twenty-four, with both sweet and savory (entree) strudels.
Over the next several years, Ruhland’s Strudel Haus would add a unique concession food option to a growing number of Art Festivals, County Fairs and Community Events in Minnesota and western Wisconsin. |