RICHMOND, Va. -- Ruby Scoops, a D.C.-based company that hawks its sweets at farmers’ markets and events, is planning to open its first brick-and-mortar shop at 300 W. Brookland Park Blvd. in April or May.
Rabia Kamara, a VCU alum who previously worked as a pastry chef in restaurants, is behind Ruby Scoops. While in school, she lived above Tarrant’s Cafe on West Broad Street and spent a lot of time there, she said.
Conversations with Ted Santarella, the Richmond restaurateur who owned Tarrant’s until he died in 2016, motivated Kamara to pursue culinary studies in Maryland.
“I fell in love with this city, and when I left to go back to Maryland for culinary school, I always knew I’d be back,” she said.
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