ABOUT MILK BAR
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.
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.
If you work out on the reg, you probably already know your body needs protein after a workout.
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
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.
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.
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.
Think back to your favorite food as a kid. Was it your grandma’s apple pie? Or those creamy mashed potatoes piled high on Thanksgiving?
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.
It’s about to get easier to get your Crack Pie fix.
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.
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.
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.
Stop by the second floor of The Cosmopolitan’s East Tower for compost cookies, rum-laced cereal milk and more.
“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 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;
Christina Tosi is staring down a batch of sample cookies in her Brooklyn, N.Y., test kitchen. She picks up one, inspects it, and then bites into the red-and-white-flecked disc
Some are pastry chefs, like Christina Tosi of Milk Bar in New York, the first baker to reinject rainbow sprinkles into the realm of cool. (read more)
Do you prefer a chocolate malt or brown-butter cheesecake filling? Strawberry or chocolate-fudge frosting? (read more)
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)
But now Tosi is switching gears from the sweet life, offering a nutrient-rich line of pressed fruit and vegetable juices called LIFE. (read more)
Bring a little hometown foodie flair to your wedding, no matter where you’re saying “I do.”
Milk Bar’s 6-Tiered Strawberry Lemon Cake is a wedding must-have.
Crain’s New York names Christina Tosi in its 2016 40 under 40 list. (read more)
Taylor Swift is a fan girl of Milk Bar’s birthday cake.
Milk Bar to open in The Cosmopolitan of Las Vegas. (read more)
Milk Bar Cakes included in Most OMG-Gorgeous Wedding Cake Trends of 2016. (read more)