Two weekends ago, I flew out to New York to celebrate the wedding of two close friends from grad school. Given that it was Labor Day weekend, I spent a few extra days checking out some delicious spots, old and new, in New York City. For me, travel and food go hand in hand, and one of my favorite ways of exploring a city is through its restaurants and cafes. On my list was Momofuku Noodle Bar (how have I never been?), Russ and Daughters, Black Seed Bagels, and a few others.
On my flight to JFK, I started planning out my stops in the city, and one of them was definitely going to be Momofuku Milk Bar. As a huge fan of Christina Tosi, owner of Milk Bar, I really wanted to swing by one of the locations and snag one of their signature corn cookies. I’ve had co-workers and friends bring me back Milk Bar treats as souvenirs, but I had yet to go for myself. As I was checking out the Milk Bar website for locations, I immediately saw “CLASSES” at the top of the page. OMG. What’s better than buying a sweet treat from Milk Bar? Getting to bake your very own treat in their kitchens. I just *had* to do this.
Fast forward a few days later, and I’m hanging out in Milk Bar’s production kitchen in Williamsburg along with 20 other students. We’re all eager to dive into the class, with our signed Milk Bar books in tow and signature Tosi headscarves tied with a nice big bow (yep, the guys wore them too!). The class was part of the Milk Bar’s Bake the Book series, and each Saturday class covers one of their flagship recipes in their book. My class was all about baking Milk Bar’s famous Crack Pie and birthday cake truffles, their spin on the classic cake pop sans stick.