Chatelaine Chef Series

Meet Christina Tosi of Momofuku Milk Bar

The baker extraordinaire behind Momofuku Milk Bar (in N.Y.C. and T.O.) spills on her favourite dessert, what she cooks at home and more!

Christina Tosi

Christina Tosi of Momofuku Milk Bar.
Photo, Daniel Krieger.

We threw six rapid-fire questions at Christina Tosi, baker extraordinaire at Momofuku Milk Bar (and the mastermind behind its infamous Crack Pie).

1. Tea of coffee?
Coffee, strong! Though we don’t have a fun name for it in the States, I take mine in the same spirit as a double-double—sweet and creamy!

2. What do you cook at the end of a long day?
I almost always have butter, eggs, cheese and bread in the house. It’s always a crapshoot, but usually it involves a soft-poached or boiled egg atop something with cheese and seasoned with black pepper.

3. Favourite ingredient to work with?
It varies week to week and depends on if I’m baking (maple syrup!) or cooking (eggs!).

4. Favourite sweet treat?
I’ll take a chocolate chip cookie before any other dessert every time.

5. First album you remember buying?
It was either B.B. King, Introducing B.B. King, or the Temptations, Greatest Hits. My father raised us on blues and Motown.

6. Toronto’s Milk Bar location is the only one outside N.Y.C. what do you like about T.O.?
I love that Torontonians love dessert and aren’t shy about getting down on great food.

Catch Christina at the Taste of Toronto food festival July 24–27 at Fort York.