Chef Alison Reed took over as pastry chef at Ripple in January 2012. (By Elizabeth Parker)

Ripple chef Logan Cox is producing the sandwich and savory options, but the real star is new hire Alison Reed, who came to Ripple from Cafe Saint Ex in January to take over the modern American restaurant’s pastry station. Sugar Magnolia was a part of the draw for the 29-year-old pastry chef.

“I knew I wouldn’t ever get another chance like this,” she says. “It’s something new. It’s an exciting addition to the neighborhood.”

Reed’s ice cream sandwiches will be a focus of the market’s menu. The sweet treats are an almost entirely locally-sourced product, made with cream and milk from Trickling Springs Creamery in Pennsylvania. The imaginative ice cream flavors will include maple bacon and roasted beet varieties.

In addition to ice cream sandwiches, expect brownies and blondies, granola, house-made crackers and a selection of terrines and pates. Not everything on the menu will be new. The chocolate chip cookies, Ripple’s most popular dessert, will be available to take home, along with other favorites such as bacon-roasted pecans and butterscotch pudding.

The market has been built into front of the second dining room Ripple expanded into last year. In addition to providing its neighbors with gourmet shopping options, the market gives Ripple, which doesn’t serve lunch, an opportunity to expand into the midday market.

For their part, the chefs seem to have embraced the concept. “I like to watch people enjoy what I make,” Reed says, “so I feel like I am going to be popping down here quite a bit to check it out.”