I feel like a million bucks when I get to work and I've already exercised. — Christina Tosi Copy Share Image
The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our… — Christina Tosi Copy Share Image
I love to jump around, bounce around, and be active, which is one of the other reasons I decided to pursue a… — Christina Tosi Copy Share Image
I think my biggest heartbreak was when I just couldn't get an American cheese cake/pie with a saltine cracker crust and green… — Christina Tosi Copy Share Image
I chose a career in the kitchen because the thought of sitting and doing the same thing every day and being stationary was not… — Christina Tosi Copy Share Image
Simple jewelry is best - bigger pieces get in the way when I'm baking. — Christina Tosi Copy Share Image
If you're coming to dinner at our house, you know you're gonna be well-fed. — Christina Tosi Copy Share Image
I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the… — Christina Tosi Copy Share Image
When I opened Milk Bar in November 2008, I was quite adamant about making sure the bakery was an honest reflection of life and… — Christina Tosi Copy Share Image
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because,… — Christina Tosi Copy Share Image
No matter how bad your day is, when you start talking about cookies or cakes or pies, or you bring someone cookies, there's just… — Christina Tosi Copy Share Image
I'm not a normal person with normal tastebuds, so I'll save you all from cringing/dissing on my late night flavour pairings, but I will… — Christina Tosi Copy Share Image
