"Milk Bar is a sweet (and occasionally savory) shop that’s been turning familiar treats upside down and on their heads, shaking up the dessert scene since 2008. Bon Appetit magazine called us 'one of the most exciting bakeries in the country.'"



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, according to its website.



Tosi was profiled on Netflix’s docu-series Chef’s Table, and I really admired the way that she unapologetically shared her love for sweets. A lot of times, chefs tend to look down on sweets or claim they don't enjoy them. But Tosi has a whimsical viewpoint of sweets, which carries over to her restaurant and products.



Popular menu items include the Compost Cookie®, layer cakes with unfrosted sides, Cereal Milk™ Soft Serve, Milk Bar Pie and more.



The Compost Cookie is their original sweet and salty kitchen sink cookie, with chocolate chips in a deep vanilla base, plus Milk Bar’s five recommended food groups: pretzels, potato chips, graham crackers, coffee, oats, and butterscotch.



Thr corn cookie is lacked with salted butter and a sprinkle of sugar. This corn-y cookie is a love letter to Tosi’s family farm, to her grandma’s famous cornbake, to Sunday morning cereal, and, of course, to the wonder of cornbread. Pro tip: use two as the ‘bread’ of a grilled cheese. Yes, really.



Finally - the blueberry & cream - A muffin top disguised as a cookie: mini white chocolate chips and bright, chewy dried blueberry bits suspended in a luscious sugar cookie base. Ideal for breakfast consumption… or any-time-of-day consumption.

These were all so delicious and so fun. I took them back to the hotel I was staying at in the city and savored each bite.



Grade: A