ABOUT MILK BAR

MILK BAR, called “one of the most exciting bakeries in the country” by Bon Appétit magazine, is a culinary empire and lifestyle brand founded by award-winning pastry chef and Masterchef judge Christina Tosi. Christina focuses on putting a playful spin on familiar home-style desserts and savory snacks using quality ingredients and locally sourced dairy. She is the creator of the highly addictive cereal milk™ ice cream, compost cookies® and crack pie®, all of which have gained world-wide recognition since she opened milk bar’s doors in 2008.

Milk Bar has eight locations – six in New York, one in Toronto, and one in Washington, DC near Christina’s hometown. In addition to the wildly popular storefronts, Milk Bar has changed the face of baking with a hugely successful e-commerce platform, shipping freshly baked products across the globe. Some of the most popular items are Christina’s iconic cakes with unfrosted sides, better known as “naked cakes,” a trend she established in 2007.

Christina is a two-time James Beard award winner, Crain’s New York 40 under 40 honoree and author of two highly acclaimed cookbooks, Momofuku Milk Bar, which highlights the cult favorites from the milk bar kitchen, and Milk Bar Life, an inside look at Milk Bar’s fun-loving culture and off-the-clock recipes that are easy to make at home. The bakery has its own line of baking mixes developed by Christina that line the shelves at Target stores nationwide, as well as limited-edition apparel, totes, accessories and much more. Milk Bar also offers weekly baking and cake layering classes in their events space in Brooklyn, NY.

Milk Bar and Christina, the voice of all things sweet, have made headlines in top publications and television programs, including the New York Times, Late Night with Jimmy Fallon, Fast Company and The Today Show, and she has graced the covers of AdWeek and Cherry Bombe. Food & Wine describes Christina as having “an uncanny ability to tap into our collective unconscious and come up with brand-new kinds of nostalgic sweets.” She approaches life with a whimsically innovative mentality and continues to redefine what American (dessert) culture is and can be in the ever-changing wild world of food.

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about christina tosi

CHRISTINA TOSI is the chef, founder and owner of Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appétit magazine, with multiple locations in New York, one in Toronto and one in Washington, DC, near Christina’s hometown. Christina founded the dessert programs at Momofuku and went on to build a culinary empire of her own. Well known for “stoking apostolic fervor,” she opened Milk Bar’s doors in 2008 and has changed the face of baking with her innovative creations like cereal milk™ ice cream, compost cookies® and crack pie®.

The culinary trendsetter and sugar genius described by The New York Times as a “border crossing pastry chef” is a two-time James Beard award winner, Crain’s New York 40 under 40 honoree and the author of two highly acclaimed cookbooks, Momofuku Milk Bar and Milk Bar Life. Momofuku Milk Bar highlights the cult favorites from the Milk Bar kitchen, and Milk Bar Life captures Milk Bar’s fun-loving culture and off-the-clock recipes that are easy to make at home. Christina is a role model to her team of over 200 and is also a big believer in giving back. The highly motivated lady boss serves on the Board of Directors for Hot Bread Kitchen and Cookies for Kids’ Cancer and is an adviser and investor in a handful of food startups, including the Museum of Food and Drink (MOFAD), Journee and Maple. Christina is also a judge on the hit cooking competition series MasterChef and MasterChef Junior (on Fox), playing an integral role in mentoring and making home cooks’ dreams come true.

Christina has made headlines in top publications and television programs, including the Wall Street Journal, Late Night with Jimmy Fallon, Conan and the TODAY Show, has graced the covers of AdWeek and Cherry Bombe and was named one of the most innovative women in food and drink by Food & Wine and Fortune Magazine for her tremendous work ethic and creative ingenuity. Her unstoppable and free-spirited approach to life and inspiring achievements make her one of the most well-rounded and desirable chefs in the world.

recent press

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NYLON – May 2015

Dakota Fanning makes b’day truffles at a Milk Bar baking class, available every Wednesday, Saturday and Sunday at the bakery’s classroom space in Brooklyn, NY (read more)