Milk Bar, the popular bakery Tosi started in the East Village in 2008, opens its flagship to the public on Saturday, November 16th inside the Ace Hotel. Fans of the James Beard award-winning pastry chef’s creations can expect to find signatures like Compost Cookies, Cereal Milk soft serve, birthday cakes and much more.

The flagship—at nearly 5,000-square-feet, it’s nearly double the size of the Los Angeles bakery and occupies the former John Dory Oyster Bar space—has a school cafeteria vibe complete with trays, diner-style tables for communal seating and even a PA system.

You’ll also find the debut of two stations offering Build-A-Cookie and Build-A-Cookie experiences not offered at any other Milk Bar locations across the country. There’s a mini-mart section with Tosi-curated products and Milk Bar merch ranging from skateboards to jean jackets. The kitchen is located downstairs, where a classroom space (decked out with a disco ball) is slated to open soon.

Milk Bar has also made the space more interactive than ever before. You can book appointments online at the Build-A-Cake station to customize cakes with your favorite cake, fillings, crumbs and frosting. A cinnamon-butterscotch cake soaked in cold brew coffee with strawberry jam filling, pretzel crumbs and marshmallows? For $65, it’ll be ready in 30 minutes. They’ll even flash freeze it to help preserve it for your party.

If you’re more on the cookie bandwagon, the Build-A-Cookie section of the bakery offers just as many flavor combos for your tailor-made, 8-inch cookies ($40). You simply pick a dough and add up to three ingredients, ranging from chocolate chips to the new bites of Cerealsies, basically small orbs of confectionary delights in flavors like chocolate, mint cookies and mini donuts. It’s then popped into a conveyor belt oven and pops out in about 10 minutes.

Milk Bar’s flagship is located at 1196 Broadway. It opens at noon on Saturday, Nov. 16 but the hours will otherwise be: Sunday to Thursday, 9am  to midnight; Friday and Saturday 9am to 2am.

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