Meredith Tomason moved to D.C. about three months ago with thoughts of opening a bakery on her mind. Now, she's in the process of finding just the right location for RareSweets, a bakery that will specialize in layer cakes and ice cream — but not cupcakes.
"People keep asking me and I say, 'No, I'm not going to be doing that,'" she said with a laugh. "I'm trying to bring back the idea that having a big slice of cake — it's ok to do such things."
RareSweets is currently operating as a wholesale business out of Union Kitchen's incubator program. They're selling desserts to such clients as Graffiato (she's a consulting pastry chef there), Glen's Garden Market and the Silver Spork.
Tomason is a career changer who first worked in theater before heading to pastry school. She worked for Magnolia Bakery, Tribeca Treats and Craft Restaurants before moving to Washington. "I really feel like the food scene down here is growing into something of its own," she said.
RareSweet's desserts will be seasonal in nature. She's looking at locations in Logan Circle and Dupont Circle. Ideally, the bakery will be open in six to nine months.
· RareSweets [Official Site]
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