Buzz Bakery By Pastry Chef Tiffany MacIsaac

The new Buzz in Ballston is certainly a bakery, replete with frosting-peaked cupcakes, crumbling blondies and assorted breakfast rolls, all artfully assembled in towering glass domes.

But turn away from the pastries, and you'll notice that pastry chef Tiffany MacIsaac has assembled an equally compelling freezer brimming with icy summer sweets and take-and-bake mixes.

Tightly wound cylinders of frozen cookie dough ($10) let home bakers recreate two dozen of MacIsaac's saucer-size chocolate chip, cakey ginger-molasses, oatmeal or peanut butter cookies with only 11 minutes of oven time.

Bake brunch in just as little time with tins of preshaped buttermilk-sausage biscuits ($10), or scones seasoned with black pepper and aged Manchego ($12).

For the muggy days when the oven should stay off, MacIsaac stocks pints of ice cream ($7) that she spins at sister restaurant Birch & Barley. Salted peanut butter crunch swirls pretzels and house-made chocolate-peanut candies into the nutty blend. In lieu of food coloring and extracts, sprigs of garden mint freshen the perky black-mint chip.

MacIsaac even offers more-immediate frozen delights: Sweet and spicy orange-colored chile-mango popsicles ($4) and chocolate-dipped honey bananas ($4) are an excellent way to savor Buzz's cooler bounty in the moment.

Buzz, 818 N. Quincy St., Arlington; 703-650-9676 or buzzonslaters.com