How Milk Bar Went From Baking in the Basement to Making Taylor Swift’s Birthday Cake
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- čas přidán 20. 06. 2024
- Christina Tosi, the chef and founder of “modern American” bakery Milk Bar, has never shied away from a challenge.
Tosi, 42, has loved all things sugar and baking since she was a kid in Ohio. Her summer job after freshman year of college brought her to a tiny island off the coast of New Hampshire, churning out baked goods in an industrial kitchen with no professional experience. That was her a-ha moment that drew her away from a career in math and into the baking world for good.
But it was working as a pastry chef at Bouley, a sceney restaurant in downtown New York City, that introduced her to the actual work of professional baking. After meeting and working under David Chang of Momofuku fame, Tosi honed her craft, made countless experiments, and with his support, spun her dessert menu into a standalone business: Milk Bar. And she did it without a graphic designer; that curly neon pink logo you may be familiar with? She made it herself on Microsoft Word.
In an interview with Fortune, Tosi revealed her secrets to success and walked through all of Milk Bar’s biggest failures-and why she “drinks them up for breakfast.”
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I hope when Taylor Swift gets married she uses a Milk Bar wedding cake haha
I wouldn't be surprised if she didn't.
She has a very inspiring story. I watched her story on Netflix, and her innovation and creativity to come up with things like Cereal Milk icecream and the Crack cheesecake is wonderful. The chef world is dominated by men so it's great to see that she broke through in the world of desserts!
I love Christina! When I worked at Milk Bar she was a highlight ✨
Obsessed with Milk Bar. Love what Christina has built and so happy Momofuko invested in her
Good story. Always wondered what Milk bar was, where it came from, why people talked about a bakery in reverent tone. And why Jamie the Anti-chef on CZcams had her cookbook.
Honestly it’s about knowing chefs. I worked for a influencer and we got invited to big cooking events because she knew a bunch of the chefs and was connected
That was my 29th bday cake. I love love love Milk Bar!
Whats your ig
This video would've been more compelling if they'd shot the interview in one of the Milk Bar facilities instead of in a generic conference room...
Fantastic
Very interesting and beautiful story! Want to try Milk Bar now hehe (:
It was not as good as I hoped but that's because I took the online baking course with Cristina Tosi during the pandemic where she taught us how to make versions of stuff they sell at MilkBar and the home made version tastes better.
So my expectations were skyhigh for the real thing :D
The one time I ordered a birthday cake from Milk Bar, and they sent me a red velvet cake a couple of years ago.
She's so healthy with all that carbs and sugar.
Obviously it works.
i love the brand as a whole but the sweets are WAY too sweet… i think nowadays folks prefer slightly less sugar overall taste/health wise.
i’ve had it fresh in nyc, frozen shipped across the US, and prepackaged in stores at target. too sweet no matter where it’s from.
Compost cookie? What a gross name
It’s sooooo good
you'll live
Milk bar sucks.
Even if it does, it’s still success and it works
Just like all the others, it’s overhyped and over priced. Nothing special.
Yeah, I honestly really wanted to love them but everything except the compost cookie is just overly sweet
@@sxerosie what adds to the over popularity of it is when a company sells mass manufactured items. Milk Bar is in stores nationwide. It’s just not that good. I could name a few others but this story is about this brand.