RareSweets to Bring Cakes and Desserts to CityCenter DC
RareSweets, the DC-based dessert company will be opening this fall at CityCenter DC.
For RareSweets, which works out of Union Market and currently supplies such hip spaces as La Colombe Cafe DC, The Silver Spork and Washington's Green Grocer, this will be its first 'Brick & Mortar' location.
RareSweets will be located at 963 Palmer Alley NW...Palmer Alley is the name that CityCenterDC has given to the pedestrian only mid-block cut, between 11th and 9th Streets (currently Kate Spade is the only retail business open along the alley) so it is easy to find
Below is the full Press Release:
RARESWEETS BAKESHOP POISED TO OPEN IN CITYCENTERDC IN FALL 2014
Founder / Pastry Chef Meredith Tomason reimagines heritage recipes for the modern palate
WASHINGTON, May 20, 2014 – This fall, Washingtonians can anticipate the opening of RareSweets, a bakeshop and specialty dessert company located in downtown’s CityCenterDC development. Founded by pastry chef Meredith Tomason, who has held high-profile pastry roles such as pastry chef at Tom Colicchio’s lauded Craft Restaurant, and stints at Tribeca Treats and the famed Magnolia Bakery.
RareSweets will be Tomason’s first brick and mortar location, and will focus on seasonally driven American heirloom cakes, ice creams, and confections reimagined for a modern palate. Tomason selected D.C. as the location to launch RareSweets for its growing food culture, which she has found to be very welcoming of food entrepreneurs, particularly at Union Kitchen, where she has been working to sell her goods wholesale and at pop-ups until the CityCenterDC space is ready.
With a bachelor’s degree in dramatic literature, theater history and the cinema from New York University and an M.F.A. in playwriting and theater arts from Columbia, Tomason switched gears from the stage to the kitchen after the realization that baking for events was often more enjoyable than the events themselves. Tomason enrolled in the pastry arts program at the French Culinary Institute of New York and went on to work at some of New York’s most celebrated bakeries and helm the pastry program at the award winning Craft.
During her time at Craft, Tomason developed an affinity toward fruit-forward desserts and nuanced flavors, infusing her recipes with unexpected ingredients and textures. At RareSweets, customers can anticipate an arsenal of classic flavors that remain throughout the year, as well as an evolving array of seasonal flavors, which will showcase produce at the peak of their season. Sample items will include stacked cakes with seasonal jams, layer cakes with rotating flavors such as vanilla bean with blueberry compote and orange blossom icing, and gingerbread cake with lemon curd, as well as a variety of breakfast pastries. Ice cream and sorbet flavors will evolve throughout the year, with highlights such as cucumber watercress sorbet, sour cream and sorghum ice cream, and milk chocolate and spiced pepita brittle ice cream.
It was Tomason’s grandmother who first introduced her to the basics of baking, and growing up, she mastered treasured family recipes, such as ginger snap cookies and cocoa crinkles, which both earned a spot on the RareSweets menu. Designed by Core Architects, the modern, clean space will feature an open kitchen, so customers are encouraged to watch, engage, and ask questions as Tomason and her team work.
RareSweets’ confections will be available at the bakeshop, as well as through wholesale distribution. The store will offer delivery, dessert catering, custom celebration cakes and dessert tables, as well as gift baskets. This spring and summer, Washingtonians can sample Meredith’s treats at pop-ups around the city, as well as at Each Peach Market, La Colombe and Washington’s Green Grocer.
For RareSweets, which works out of Union Market and currently supplies such hip spaces as La Colombe Cafe DC, The Silver Spork and Washington's Green Grocer, this will be its first 'Brick & Mortar' location.
RareSweets will be located at 963 Palmer Alley NW...Palmer Alley is the name that CityCenterDC has given to the pedestrian only mid-block cut, between 11th and 9th Streets (currently Kate Spade is the only retail business open along the alley) so it is easy to find
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| Meredith Tomason Pastry Chef / CEO |
"Meredith Tomason, Pastry Chef & CEO plans to combine her two passions. Her wholesale and retail space at CityCenterDC, expected to open this fall, will sell not only layer cakes, ice creams, cookies, brownies and breakfast hand-pies, but it'll also tell the story of American baking in the process." ***
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| Photo Property Union Market Incubator RareSweets famous cakes at Union Market |
Below is the full Press Release:
RARESWEETS BAKESHOP POISED TO OPEN IN CITYCENTERDC IN FALL 2014
Founder / Pastry Chef Meredith Tomason reimagines heritage recipes for the modern palate
WASHINGTON, May 20, 2014 – This fall, Washingtonians can anticipate the opening of RareSweets, a bakeshop and specialty dessert company located in downtown’s CityCenterDC development. Founded by pastry chef Meredith Tomason, who has held high-profile pastry roles such as pastry chef at Tom Colicchio’s lauded Craft Restaurant, and stints at Tribeca Treats and the famed Magnolia Bakery.
RareSweets will be Tomason’s first brick and mortar location, and will focus on seasonally driven American heirloom cakes, ice creams, and confections reimagined for a modern palate. Tomason selected D.C. as the location to launch RareSweets for its growing food culture, which she has found to be very welcoming of food entrepreneurs, particularly at Union Kitchen, where she has been working to sell her goods wholesale and at pop-ups until the CityCenterDC space is ready.
With a bachelor’s degree in dramatic literature, theater history and the cinema from New York University and an M.F.A. in playwriting and theater arts from Columbia, Tomason switched gears from the stage to the kitchen after the realization that baking for events was often more enjoyable than the events themselves. Tomason enrolled in the pastry arts program at the French Culinary Institute of New York and went on to work at some of New York’s most celebrated bakeries and helm the pastry program at the award winning Craft.
During her time at Craft, Tomason developed an affinity toward fruit-forward desserts and nuanced flavors, infusing her recipes with unexpected ingredients and textures. At RareSweets, customers can anticipate an arsenal of classic flavors that remain throughout the year, as well as an evolving array of seasonal flavors, which will showcase produce at the peak of their season. Sample items will include stacked cakes with seasonal jams, layer cakes with rotating flavors such as vanilla bean with blueberry compote and orange blossom icing, and gingerbread cake with lemon curd, as well as a variety of breakfast pastries. Ice cream and sorbet flavors will evolve throughout the year, with highlights such as cucumber watercress sorbet, sour cream and sorghum ice cream, and milk chocolate and spiced pepita brittle ice cream.
It was Tomason’s grandmother who first introduced her to the basics of baking, and growing up, she mastered treasured family recipes, such as ginger snap cookies and cocoa crinkles, which both earned a spot on the RareSweets menu. Designed by Core Architects, the modern, clean space will feature an open kitchen, so customers are encouraged to watch, engage, and ask questions as Tomason and her team work.
RareSweets’ confections will be available at the bakeshop, as well as through wholesale distribution. The store will offer delivery, dessert catering, custom celebration cakes and dessert tables, as well as gift baskets. This spring and summer, Washingtonians can sample Meredith’s treats at pop-ups around the city, as well as at Each Peach Market, La Colombe and Washington’s Green Grocer.
Welcome Meredith and RareSweets to downtown DC
My Special Thanks to Charissa and Elaine at Savor PR for their support in putting this article together
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