Christina Tosi
Christina Tosi is an award-winning pastry chef, cookbook author, and founder and CEO of Milk Bar, the innovative dessert brand redefining modern American baking. She has built Milk Bar into a national bakery empire with locations across the U.S. and Canada.
Christina Tosi's Bio
Christina Tosi is an award-winning pastry chef, cookbook author, and founder and CEO of Milk Bar, the innovative dessert brand redefining modern American baking. Born in 1981, Tosi grew up in a household of strong women who encouraged her to pursue her passions with intensity and authenticity, values that would later define her career and her brand.
Tosi trained as a pastry chef at Bouley in New York City before becoming a key figure at the Momofuku culinary empire. While working at Momofuku, she developed a reputation for turning humble, nostalgic ingredients into extraordinary desserts, most famously her Cereal Milk and Crack Pie.
In 2008, Tosi hatched Milk Bar (originally Momofuku Milk Bar) from her passion for blending childhood nostalgia with sophisticated technique. The bakery opened its doors in New York City's East Village and quickly developed a cult following for its unconventional desserts: Compost Cookies, Cereal Milk soft-serve, and Birthday Cake. Tosi's rule-breaking approach, using ingredients like cornflakes and potato chips, challenged the conventions of pastry and made Milk Bar a national sensation.
Under Tosi's leadership, Milk Bar has expanded into a multi-location bakery chain with stores across the United States and Canada and a robust e-commerce platform. In 2022, Fast Company named it one of the Most Innovative Companies in the World.
Tosi is the bestselling author of *Momofuku Milk Bar* (2011), *Milk Bar Life* (2015), *Dessert Person* (2020), and *Bake Club* (2024). Beyond the kitchen, she is a sought-after speaker and mentor known for her candid discussions on entrepreneurship and creativity. She has been profiled by *The New York Times*, *TIME*, and Netflix's documentary series. Today, she continues to lead Milk Bar as its chef and CEO, pushing the boundaries of what dessert can be.
Career Timeline
1981 — Born
Christina Tosi was born in Springfield, Virginia. She was raised by strong women who encouraged her to pursue her passions with intensity and authenticity.
2004 — Cornell University Graduate
Tosi graduated from the Cornell University School of Hotel Administration, where she studied hospitality management and began developing her culinary interests.
2005 — Pastry Chef at Bouley
Tosi worked as a pastry chef at Bouley, a renowned restaurant in downtown New York City, where she gained professional baking experience and refined her technical skills.
2008 — Founded Milk Bar (Momofuku Milk Bar)
Tosi founded Momofuku Milk Bar in New York City's East Village, blending childhood nostalgia with sophisticated pastry technique. The bakery introduced iconic desserts like Cereal Milk, Compost Cookies, and Crack Pie.
2011 — First Cookbook Published
Tosi published her debut cookbook, 'Momofuku Milk Bar,' sharing the recipes and techniques behind her signature desserts and establishing herself as an author.
2014 — Milk Bar Rebranded
The bakery officially rebranded from Momofuku Milk Bar to Milk Bar, establishing its independent identity and expanding its national presence.
2020 — Published 'Dessert Person'
Tosi published 'Dessert Person,' a memoir-cookbook that solidified her status as a leading voice in modern baking and home cooking.
2022 — Fast Company Most Innovative
Fast Company named Milk Bar one of the Most Innovative Companies in the World, recognizing the brand's impact on the dessert industry.
