Milk Bar

Milk Bar is a sweet (and occasionally savory) shop that’s been turning familiar treats upside down and on their heads, quietly shaking up the dessert scene since 2008. Bon Appetit magazine called us “one of the most exciting bakeries in the country.” But you can literally just call us Milk Bar. We’re not big on feeding the hype beast. But we’re super into feeding our flavorful treats to those who crave the unexpected.

Founded by James Beard award-winning pastry chef Christina Tosi, Milk Bar first opened its doors in NYC’s East Village, and soon developed a loyal fanbase. With lively storefronts in New York, Washington DC, Toronto, Las Vegas, Los Angeles and Boston, Milk Bar is known for inventing: the Compost Cookie®, layer cakes with unfrosted sides, Cereal Milk™ Soft Serve, Milk Bar Pie, the first flip phone and shoulder pads (Ok, technically those last two weren’t us). We believe in the transformative power of a really freakin’ good cookie or an outstanding piece of cake. We pull inspiration from simple ingredients, like the grocery store staples we grew up with. And we consider NO occasion at all, to be a perfectly valid occasion to celebrate yourself or someone else. We hope you’ll agree.

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Christina Tosi

Christina Tosi is the chef and mastermind behind Milk Bar. She’s been called “one of the most creative people” by Fast Company, “the most stubborn person I know” by David Chang, and “a terrific daughter--except for those challenging teen years” by her mom. Around here, she goes by Tosi. Tosi founded the desserts program at Momofuku and created the concept for Milk Bar, a credit to her formal culinary training and her informal obsession with domineering women, home baking, grocery store staples and classic American sweets.

The two-time James Beard award-winner was named one of Fortune Magazine’s 40 Under 40 and was recently profiled on Chef’s Table, the Emmy-nominated docu-series on Netflix. She’s authored three cookbooks and has been a judge on the Fox’s Masterchef and Masterchef Junior. You may have spotted Tosi in the New York Times, Forbes, Adweek and Cherry Bombe or on The Today Show or Late Night with Jimmy Fallon. Otherwise, you’re likely to see her sporting her signature bandana, searching for new ways to turn familiar flavors and textures upside down, running long distances or running Milk Bar, which often feels like the same thing.

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From the archives...




A Milk Bar hardbody possesses the ability to adapt, revise and throw down for the greater team at any moment, by riding collective adrenaline in overdrive.



A cuss-ton is an obscene amount of something, but said in a lady-like way. e.g. "That's a cuss-ton of cookie dough."



If something is OG, it's the original - the first of its kind. We use OG, a lot, to refer to classic techniques and ingredients, and to pay our respects to either.

Real Talk


Sometimes you need to tell it how it is in a very direct way. It's a subtle preface to let your fellow conversationalist know that a hard truth is coming.

Choose your own Adventure


Once you've mastered solid food techniques, you can use a recipe as a sort of guide versus following it to a tee. Swap ingredients in and out. Approach the kitchen with a sense of adventure.