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Are chef Meredith Tomason’s signature mini-cakes not enough to satisfy your sweet tooth? Perhaps a cinnamon roll, blondie or glazed donut will do the trick. Baked in an open kitchen at her sleek new space at CityCenter DC, the sweets—many of which were developed from vintage cookbooks and old family recipes—will have you questioning the virtues of gimmicky hybrid baked goods (if you don’t already).