The pastry chef is revealing her favorite secret haunts for superb baked goods.
Sugar queen and Milk Bar founder Christina Tosi is a busy woman. Her Chef’s Table: Pastry episode just launched earlier this April on Netflix, she’s in the final stages of opening new outposts in Los Angeles and Washington, D.C., and the bakery’s third cookbook Milk Bar: All About Cake will hit shelves this fall. Oh, and we almost forgot: she’s also currently shooting MasterChef Junior in Los Angeles. We caught up with the inventor of cereal milk soft serve to chat about her favorite New York baked goods.
Made Nice/The NoMad
I have the highest respect in the world for Mark Welker; he's their pastry chef. He’s always so smart about simple ingredients, like milk and honey, and how he riffs off of them. I will seek out his desserts, unapologetically.
My favorite thing to do is to microwave these on day two or day three. I used to work for chef Wylie Dufresne and he's the one who taught me how to think about food. His flavor combinations are always very simple but clever.
This is a really great, unsung coffee shop/cafe/go-in-and-get-your-pastry fix. They always have something really interesting and compelling there.
This is where we shot part of my Chef's Table episode. I love an everything bagel—case in point, Milk Bar’s bagel bomb. I never appreciated what I had in New York until I tried to search for a bagel outside of the city.
My Immigrant Food Is
A girlfriend of mine, Yewande Komolafe, was one of my first pastry cooks. When I want a great night out, she hosts these dinners once a month. She's such a great baker and she puts a lot of baked goods into her savory food as well as her dessert courses.