Introducing: Momofuku Milk Bar Toronto, the first international outpost of the New York bake shop
The Place: A refrigerated 12.5-by-six foot glass room on the second floor of the glittery Momofuku triplex at University and Richmond, just big enough for five or six people at a time. Baked goods are fully prepped at Milk Bar’s Brooklyn headquarters and shipped daily to the Toronto shop, where customers help themselves and pay at a register on the first floor. Some treats will also show up on the dessert menus at Noodle Bar and Daishō.
The Food: Cookies and pies laced with things like breakfast cereal and pretzels. On the short menu: four kinds of cookie (including the potato chip–stuffed Compost Cookie), rainbow-sprinkled B’day Truffles and buttery Crack Pie, sold whole and by the slice. A Canadian-inspired maple confection could be in the works.
• 11,000 square feet of kitchen space in Brooklyn, where 10 chefs bake goods for all six Milk Bar shops
• 1000+ cookies sold on opening day (the bestseller was the Compost Cookie)
• 6 flavour-boosting additions in a Compost Cookie: pretzels, potato chips, coffee, oats, butterscotch and chocolate chips
• 2 of Chef Tosi’s recent culinary experiments that didn’t pan out: gummy bear ice cream and Ritz cracker cheesecake