She was raised by women who love to bake, the heart of kitchens and homes she grew up in revolved around casually-made goods.
Growing up in the suburbs of Virginia, Tosi says that cooking has always been a part of who she is. Look for The Kit Compact, our monthly beauty and style pop-up mag, the first week of every month.Tosi was born in Berea, Ohio and raised primarily in Springfield, Virginia to an agricultural economist father of Italian origin and to an accountant mother.
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“You get a bad rep when everyone does something.” Lucky for her, she’s got the Crack Pie game covered.įor the latest in fashion and beauty, pick up a copy of The Kit’s paper edition found inside The Toronto Star, The Vancouver Sun and Montreal Gazette on Thursdays, and Edmonton Journal, Calgary Herald and Ottawa Citizen on Fridays. She even hinted at “the most insane” project with cool-girl New York skincare line Glossier, which we now know is the brand’s Balm Dotcom inspired by the bakery’s famed Birthday Cake. (Tosi keeps the ointment on-hand for any kitchen nicks or burns.)Įven though Tosi’s ability to juggle nostalgia, scrumptiousness and sugar has proven irresistible, she remains aware of the dreaded “cupcake effect.” “I think trends are a tricky thing in baking, because then inevitably everyone does them,” she comments. That balance will be key for Tosi, who is busier than ever these days. She describes its juices as “the blissful pursuit of an imbalanced balance.”
Her latest project is expanding the healthy-product offshoot line Milk Bar Life, which focuses on veggie-forward juices, because you can’t eat cookies for breakfast all the time.
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The plan was to whip up a rich cracker crust, green tomato sorbet and American cheese cheesecake until eventually a coworker pulled Tosi aside to tell her, “Maybe it’s a good idea, but you have to stop it doesn’t taste good.” Tosi’s reaction: “You have to check your ego at the door sometimes.” She’s quick to succinctly riff on recipes gone wrong, like American Cheese Cheesecake, a “kooky play on grilled cheese” that she was trying to develop. The dizzyingly delicious combinations Tosi is known for are a product of that passion. “I asked myself the question ‘What could you do every day for the rest of your life and not get sick of?’ The answer was super easy and clear: make cookies.”
She says cookies have been her obsession ever since she sped through university, graduating a year early, to become a baker. “They were delicious, but they’re different because of the butter and sugars.” Under her watch, everything that goes out under the Milk Bar banner is produced in New York, where ingredients, humidity and even elevation are accounted for.
In February, when the creator of famed goodies like Cereal Milk Ice Cream and B’day Truffles was in Toronto to launch a Milk Bar pop-up at the Drake Hotel and check in on Milk Bar’s outpost at Momofuku, she decided to bake her signature Compost Cookies for breakfast. What she fails to mention is that what separates Kloss from Tosi in the kitchen is unrelenting exactitude. According to Milk Bar bakery founder Christina Tosi, lithe six-foot-two supermodel and baking collaborator Karlie Kloss “very much embodies the spirit of a great baker.” Surprised? “Typically, bakers bake because there’s a scientific nature to them, but also because there’s this sweet, caring, nurturing side,” Tosi says about Kloss, who worked on dairy- and gluten-free Klossie cookies, with proceeds going to organizations like Cookies For Kids’ Cancer and the Council of Fashion Designers of America.
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