Milk Bar Bakery | About


Milk Bar is a dessert empire and lifestyle brand, called “one of the most exciting bakeries in the country” by Bon Appétit magazine. Founded by award-winning pastry chef Christina Tosi, Milk Bar opened its doors in NYC’s East Village in 2008, and quickly became a cult sensation. With wildly popular storefronts in New York, Washington, D.C., Toronto, Las Vegas and most recently, Los Angeles, Milk Bar is known for its familiar yet unexpected desserts including Crack Pie®, the Compost Cookie®, “naked” layer cakes with unfrosted sides, and Cereal Milk Soft Serve, among other playful and craveable treats.

Known for coloring outside the lines and turning dessert on its head, Milk Bar employs an omni-channel approach, which includes an e-commerce platform, shipping freshly baked products across the globe, as well as a rapidly growing wedding cake and catering business, experiential baking classes in New York, DC and LA, wholesale partnerships across a variety of categories, and a line of proprietary baking mixes sold at Target.


Christina Tosi is the chef, founder and owner of Milk Bar. After working in the kitchens of fine dining restaurants, Christina founded the dessert program at Momofuku, where she later created the concept for Milk Bar, resulting in a culinary empire of her own.

The culinary trendsetter and sugar genius, called “one of the most creative people” by Fast Company, is a two-time James Beard award winner, was named one of Fortune Magazine’s 40 Under 40, and is the author of three cookbooks, Momofuku Milk Bar, Milk Bar Life, and most recently, All About Cake (October 2018).

Christina, the voice of all things sweet, is also a judge on the hit cooking competition series Masterchef and Masterchef Junior (on FOX), and was recently the subject of an episode of Chef’s Table, the Emmy-nominated docu-series on Netflix. She’s made headlines in New York Times, Late Night with Jimmy Fallon, Forbes, The Today Show, among others, and she’s graced the covers of Adweek and Cherry Bombe. 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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