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Sugarwitch has opened at 7726 Viriginia Ave. in the former home of Carondelet Bakery. Credit: Michelle Volansky
Cafe manager Camy Bright makes a matcha ice cream float. Credit: Michelle Volansky
The churro queen cone is a cinnamon waffle cone filled with churro ice cream dipped in bittersweet chocolate and topped with churro toffee. Credit: Michelle Volansky
The matcha ice cream float is made with Big Heart Tea ceremonial matcha and cream soda and topped with housemade vanilla-infused whipped cream. Credit: Michelle Volansky
The new beverage menu includes seasonal specialty drinks like the black sesame cream cold brew, made with black sesame infused coconut cream. Credit: Michelle Volansky
The Nerissa features spiced apple crumble ice cream sandwiched between oatmeal pie crust. Credit: Michelle Volansky
Cold brew coffee with Fruity Pebbles-infused milk and ground Fruity Pebble dust. Credit: Michelle Volansky
Sugarwitch’s new beverage program includes a specialty coffee blend from Coffeestamp, Big Heart teas, ice cream floats and Excel sodas. Credit: Michelle Volansky
Outdoor seating is available in the yard next to the building. Credit: Michelle Volansky
Though they started out focusing on ice cream sandwiches, Sugarwitch has since expanded their offerings to include push pops, dipped cones and choco-tacos. Credit: Michelle Volansky
The former bakery cases now display treats like chocolates from local chocolatier Bijoux. Credit: Michelle Volansky
Sugarwitch’s new beverage menu features Big Heart Tea Co. teas and Excel Bottling Co. sodas, both of which can be used in ice cream floats. Credit: Michelle Volansky
Sugarwitch team members Camy Bright (café manager), from left, Sophie Mendelson (co-owner) and Nithya Rajasekeran (kitchen team). Credit: Michelle Volansky

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