2004 pastry alum Christina Tosi featured in Fortune Magazine.
The masses may have Momofuku mania, but the restaurant group’s dessert branch is a phenomenon in its own right. Tosi created the dessert program at Momofuku before starting the Milk Bar offshoot in 2008. This month she’ll have seven locations when she opens in SoHo. Tosi has helped make dessert a meal’s main event with creations like cereal milk soft serve and crack pie. “All the savory courses that came before dessert already have you in last place, literally,” she says, “so you have to fight for the best bite in a meal.” She’s known for her unique flavor combinations. One that didn’t work out? American cheese cake or pie with a saltine cracker crust and green tomato sorbet.
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