Sugar queen and Milk Bar founder Christina Tosi is a busy woman. Her Chef’s Table: Pastry episode just launched earlier this month on Netflix, she’s in the final stages of opening new outposts in Los Angeles and Washington, DC, and the bakery’s third cookbook Milk Bar: All About Cake will hit shelves this fall. Oh, and we almost forgot: she’s also currently shooting MasterChef Junior in LA. We caught up with the inventor of cereal milk soft serve to chat about her new D.C. stores and Milk Bar’s upcoming tenth anniversary.

On Opening Her Next Location in D.C.

Building more presence in the D.C. market has always been really important to me. We now have two stores there and the third will open sometime this spring or summer in Logan Circle on 15th and Church. It’s not on the most glam corner of 14th Street because that’s not Milk Bar. If Milk Bar were a human, that’s not where Milk Bar would live [laughs]. It’s gonna be huge! It’ll be the biggest store we’ve ever built before; it’s an old auto body shop that we’re taking over. The menu will also be bigger: it’ll be sweet, savory, and it’s definitely going to celebrate ice cream.

On How She’s Dealing with the Vanilla Bean Crisis

We knew this vanilla thing was coming because if you talk to people in commodities or trading and you’re in touch with your purveyors. They’re able to tell you, “Chocolate’s tricky. Vanilla’s gonna be tricky.” So, we’ve been planning for the vanilla crisis to skyrocket. We’ve been working with a flavor company to make our vanilla extract for about a year now. And that’s what we use in our kitchen.

On the 10th Anniversary of Milk Bar

November 15th! We’re talking about doing a really big, really fun weeklong activation that’s basically about the Milk Bar universe that we have been living, growing, and evolving in for the last 10 years.

As published by Capitol File | Juliet Izon | May 14, 2018