Ripple waves goodbye to Sugar Magnolia

(Lavanya Ramanathan/The Washington Post)
(Lavanya Ramanathan/The Washington Post)

As a storefront, Sugar Magnolia has served its last ice cream sandwich.

The bite-sized Cleveland Park sweets shop is becoming a 12-seat group dining room for Ripple, the adjoining restaurant whose pastry chef, Allison Reed, created Sugar Magnolia's goodies. A spokesperson said overflow crowds at Ripple necessitated the change.

But Reed's not going anywhere, and the dessert items from the walk-in shop aren't going very far, either: A selection of the ice cream sandwiches and baked goods from Sugar Magnolia will still be available at Ripple's bar.

Gbenga Ajilore is an economics professor at the University of Toledo, who research centers on public finance and sports economics.
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