MILK BAR has multiple locations in new york, toronto, washington, d.c., and most recently in las vegas. 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 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 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, forbes 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.

Eater DC – February 19, 2018

Three years after returning home to open the first Milk Bar in D.C., Masterchef alum and Northern Virginia native Christina Tosi is unveiling a second District location on Wednesday, February 21 at the newly renovated Wharf complex.

Food & Wine – January 30, 2018

When it comes to food television, it’s hard to beat Netflix’s award-winning documentary series Chef’s Table when it comes to sheer beauty and craft. Now, the deliciously binge-worthy program is taking on a sweeter note as it focuses a new season not on the savory but on chefs dedicated to all things pastry.

Fast Company – January 29, 2018

The second-ever Goop conference did not kick off, as the first one did, with a singing bowl gong or a hyped entrance by its leader Gwyneth Paltrow or even by the “God-like” sound of her mother Blythe Danner’s voice over the loudspeakers.

Los Angeles Times – January 25, 2018

Los Angeles is a pretty great town for desserts, from the legendary pastry kitchens of chefs Sherry Yard and Nancy Silverton to Dominique Ansel’s recently opened bakery and the sweet catalog of innovative pastry chefs in between.

InStyle Magazine – January 2018

Any fitness junkie knows that it’s important to fuel your body with superfoods pre-workout. And according to SoulCycle, that menu now includes cookies—specifically ones that teem with protein-heavy ingredients like almonds, macadamia nuts, coconuts, turmeric, quinoa puffs, pineapple, and citrus, and also happen to be vegan and gluten-free

Refinery29 – December 4, 2017

It must be the season of giving because Madewell and Milk Bar created an exclusive limited-edition line that includes wearable and edible goodies — for those who love clothes and cookies.

Food & Wine – November 15, 2017

Christina Tosi is excited. And why shouldn’t she be? Last week, Tosi announced that Milk Bar, the company she founded (originally as part of David Chang’s Momofukurestaurant group), that would become a phenomenon in the baking world, received the first round of funding it needs to expand across America.

Fortune – November 8, 2017

Christina Tosi spent nine years bootstrapping Milk Bar, turning the whimsical bakery she founded and its soon-to-be 14 locations to profitable growth without taking outside investment.

Zagat – October 12, 2017

As Instagram-fueled dessert crazes continue to invade our feeds (and mouths) with highly photogenic — and sometimes over-the-top — creations, we’re taking a look back in honor of National Dessert Day (October 14) at the game-changers (and the knock-offs they inspired) that forever changed the way we think about sweets.

USA Today – September 15, 2017

Despite being a dessert that we ritually set on fire, birthday cake is perhaps the most time-honored sweet, marking our individual milestones with an annual rush of sugar and fat that never gets old.

Eater – September 5, 2017

A few months ago, Christina Tosi met a cookie she expected to be meh. “It was called salted caramel crunch, and I thought it was going to be a total snoozefest,” she said.

PureWOW – August 31, 2017

What exactly is “maximum delicious”? According to Milk Bar bakery’s founder and CEO, Christina Tosi, it’s adding pretzels, potato chips, ground coffee, butterscotch chips, oats and graham crackers to the classic chocolate-chip cookie we all know and love.

VEGAS SEVEN – December 29, 2016

“I’m waiting for the day [when] I get the call: ‘Our whole lobby smells like chocolate chip cake. We need you to fix it,’” says Christina Tosi, musing on potentially aroma-bombing the first floor of The Cosmopolitan of Las Vegas.

The New York Post – December 3, 2016

The city’s favorite whimsical pastry chef, Christina Tosi, has come up with a new version of her popular layer cake for the season. It features layers of chocolate chip and chocolate malt cakes, mint cheesecake, rich chocolate crumbs, and a cookies-and-cream frosting. Need something more bite-size? It’s also available in cake-truffle form.
Cakes from $42, truffles for $16 a dozen, both at Milk Bar, locations throughout NYC;

Grub Street – September 29, 2016

Momofuku Milk Bar’s Christina Tosi, who’s now a judge on MasterChef and MasterChef Junior, used to live off cookies and cereal, but now she has expanded her diet to regularly include spaghetti carbonara, pepperoni pizza, and, yes, the occasional salad and green juice. (read more)