Milk Bar Bakery | America’s Test Kitchen – November 12, 2014

“Momofuku Milk Bar’s Christina Tosi—the mind behind crack pie, compost cookies, and cereal milk—is one of the most recognizable bakers in the American food landscape. She cut her teeth under the tutelage of Wylie Dufresne at his venerableWD~50, and then went on to help David Chang launch a dessert menu for his famed Momofuku Ssäm Bar. From there, she opened the first Momofuku Milk Bar in Manhattan’s East Village, an idea she says started out as a sort of production kitchen to test new desserts for Chang’s Momofuku restaurants. That test kitchen has since grown into a mini-empire and now consists of five additional brick and mortar stores in New York City and another in Toronto.” (read more)

(Terrence Doyle / America’s Test Kitchen / November 12, 2014)