Momofuku Milk Bar

The Milk Bar's cereal milk - soft serve topped with cornflakes
The Milk Bar's cereal milk - soft serve topped with cornflakes[1]

Momofuku Milk Bar is a chain of dessert and bakery restaurants owned by founding chef Christina Tosi and originating in 2008. They are part of the Manhattan-based Momofuku restaurant group created by Korean-American chef David Chang.[2] Tosi is the creator of Milk Bar's well-known desserts.[3] Milk Bar makes custom wedding cakes, produces their own line of baking mixes, and ships baked goods all around the globe. They also offer weekly baking classes at their Williamsburg kitchen, the heart of Milk Bar's six locations. A seventh location is expected to be opened in Washington, DC, by the end of 2015.[4]

History

Crack Pie, a Momofuku Milk Bar original recipe, and in its first cookbook[5]

Christina Tosi graduated from the French Culinary Institute’s pastry arts program, and began her career at upscale New York restaurants such as Bouley and wd~50.[3] Tosi started at Momofuku as a food safety consultant; at that time there were no dessert items on the menu.[6] After Tosi brought in various unconventional homemade desserts, owner David Chang demanded she re-create them for a dinner service that evening.[7]

When Momofuku Ssam Bar decided to expand into a neighboring vacant laundromat, Tosi proposed the idea to add a bakery where she could create her famous "happy mistakes." These items include the compost cookie, the crack pie, and cereal milk.[8] Momofuku Milk Bar was opened in 2008, and has grown from the small original space in the East Village to a total of six locations, three in Manhattan, two in Brooklyn and one in Toronto.[9]

Awards

Tosi received the James Beard Foundation award for Rising Star Chef of the Year for her work at the Milk Bar in 2012.[10] Tosi followed up this award as a finalist for the 2014 Outstanding Pastry James Beard award for rising star chefs.[11] In 2015, she received the James Beard Outstanding Pastry Chef award.[12]

Publications

The first book of recipes from the restaurant, by Tosi, was called Momofuku Milk Bar (ISBN 978-0307720498) and released in October 2011.[13] The second, again by Tosi, was called Milk Bar Life: Recipes & Stories (ISBN 978-0770435103) and released in April 2015.

References

  1. ↑ Carman, Tim (2015-10-23). "Milk Bar is here, and Momofuku’s long-anticipated debut is just around the corner". The Washington Post. ISSN 0190-8286. Retrieved 2016-03-22.
  2. ↑ Finn, Robin (2007-05-18). "Rising Star Knows What, Not Who, Is Cooking". The New York Times.
  3. 1 2 Muhlke, Christine. "The Nifty 50 | Christina Tosi, Pastry Chef", T Magazine, 6 January 2010. Retrieved March 1, 2015.
  4. ↑ "ABOUT MILK BAR". milkbarstore.com. 2015.
  5. ↑ https://books.google.com/books?id=WSkeAYAqKYoC&pg=PA244
  6. ↑ http://www.theguardian.com/lifeandstyle/2012/apr/22/christina-tosi-milk-bar-interview
  7. ↑ May, Julia. "Queen of the dessert". The Age (Melbourne, Australia). 12 June 2012. Retrieved March 1, 2015.
  8. ↑ Chesterman, Lesley. "Giving French dessert techniques a Yankee accent; American palate influences Christina Tosi's sweet but demanding recipes", Edmonton Journal. 14 December 2011. Lexis-Nexis (subscription required). Retrieved March 1, 2015.
  9. ↑ Locations, "Momofuku Milk Bar". Retrieved March 1, 2015.
  10. ↑ "Rising Star Chef of the Year: Christina Tosi", The James Beard Foundation, 7 May 2012. Retrieved March 1, 2015.
  11. ↑ "The Complete 2014 JBF Award Nominees". James Beard Foundation. March 18, 2014.
  12. ↑ "The 2015 James Beard Award Winners!". James Beard Foundation. May 4, 2015.
  13. ↑ Forbes, Paula. "First Look: Christina Tosi's Momofuku Milk Bar Cookbook", Eater. 13 September 2011. Retrieved March 1, 2015.

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