Sara Litzenberger for NPR
For Christina Tosi, baking wasn’t just a delicious childhood hobby—it was a daily creative outlet and a way to blow off steam. After college, she went to culinary school and honed her pastry technique at high-end restaurants in NYC.
But she also craved the opportunity to make unfussy, nostalgic desserts like the ones she grew up eating. So in 2008, Christina opened her first Milk Bar bakery in the East Village, with the help of her mentor, Momofuku chef David Chang.
Soon, people from around the country were calling her up, begging for her gooey pies, confetti birthday cakes, and pretzel-potato-chip cookies. Today, Milk Bar has spread to 15 locations, and reportedly brings in tens of millions of dollars a year.
This show was recorded live at The Town Hall in New York City.
This episode of How I Built This was produced by Rachel Faulkner & Candice Lim and edited by Neva Grant. Research help from Sequoia Carillo. Additional support from Jeff Rogers, Casey Herman, Julia Carney, Elaine Coates, Farrah Safari, Liz Metzger, Harrison Vijay Tsui and Katie Sypher. You can follow us on Twitter @HowIBuiltThis, on Instagram @HowIBuiltThisNPR and email us at email@example.com.