bake - January 2017 - 8
new product success stories
Rainbow Birthday Cake
Growing up in Virginia, where her father
The beauty of Milk Bar's business model is
worked as an agricultural economist for the
develop a strong brand and loyal follow-
U.S. Department of Agriculture, acclaimed
ing for key signature items (Birthday Cake,
pastry chef Christini Tosi admits to starting
Crack Pie, Compost Cookies) and then open
out life as a picky eater; she wanted dessert
the floodgates to allow customers to order
for every meal of the day. Later while at
them anywhere.
college, Tosi studied math, but could not
give up on her love for cookies and cake.
Online ordering has catapulted Milk Bar into
So, after graduation, she moved to New
national notoriety, as customers from across
York City to attend culinary school to begin
the country now order cakes, cookies and
what would turn into a highly successful
pies from the New York bakery and have them
career in pastry.
delivered into their homes in Texas, California
and even Alaska or Hawaii (for an extra $35
Now, the creative skills that elevated her
charge for overnight shipping). For most or-
game to where it is today have transformed
ders, shipping costs between $25 and $45.
into something even greater. She has
MILK BAR
emerged a true genius at business. "Life
Milk Bar also encourages customers to get
was once simple," she admits today. "Just
creative with custom fillings and crumbs.
me and some butter, sugar, a mixer and an
There are five frosting options (birthday,
oven. I have to be a helicopter nowadays,
pie dough, chocolate fudge, chocolate malt
able to zoom in on the details, but also able
or strawberry), another 10 filling options
to zoom out, and hover above, seeing all the
(fudge sauce, lemon cheesecake, brown
working, moving parts of Milk Bar."
butter cheesecake, passionfruit curd or
strawberry jam, in addition to the five frost-
A Birthday
Cake from
Milk Bar can
be turned into
thousands of
possible flavor
combinations.
08 < JAN 2017 | bakemag.com
Milk Bar is the iconic, trend-setting bakery
ings), and four choices of crumbs (birthday,
that she owns in New York City, and her
chocolate, malted milk or milk).
empire has grown to multiple locations in
New York, one in Toronto and one in Wash-
That means one Birthday Cake from Milk Bar
ington, DC. The bakery's top-selling item is
can be turned into thousands of possible fla-
the sprinkle-laden Birthday Cake, which "is
vor combinations.
everyone's favorite childhood cake, reimagined Milk Bar style: vanilla rainbow cake
As Milk Bar explains on its website: "Take
layered with rainbow cake crumbs, topped
over our wild world of crumbs, frostings,
with vanilla frosting!" It took Tosi and the
curds, cheesecake, fillings and other killer
Milk Bar team more than three years of
cake components and design your very own
recipe testing to get the perfect birthday
custom cake layer-by-layer! Whether it's
cake vanilla flavor.
your next birthday party, special celebration,
or surprising someone you love on a random
One 6-inch Birthday Cake costs $60 (for
ol' friday afternoon, we'll bake it up and
starters) and serves 8 to 12 people.
send it on its way!"
http://www.bakemag.com
bake - January 2017
Table of Contents for the Digital Edition of bake - January 2017
bake - January 2017
Editor's note - Convenience matters
Contents
Management ideas - Managing Your Time
New product success stories - Rainbow Birthday Cake
Technical corner - Bread Baking
Practical marketing - Simplifying the Order
Food safety - Food Safety Compliance
Equipment innovations - A Depositor for Every Need
A calculated risk
Mobile pay & POS
A platform of intent
Chocolate & decorating - Gourmet Accents
Cakes - The Cupcake Experience
Sweet goods - Paczkis that Pack a “Poonch”
Bread - Bread Rising
Foodservice - Wingin' It
Product showcase
Classifieds
Ad Index
Formulation of the month
bake - January 2017 - bake - January 2017
bake - January 2017 - 2
bake - January 2017 - Editor's note - Convenience matters
bake - January 2017 - 4
bake - January 2017 - Contents
bake - January 2017 - Management ideas - Managing Your Time
bake - January 2017 - 7
bake - January 2017 - New product success stories - Rainbow Birthday Cake
bake - January 2017 - 9
bake - January 2017 - Technical corner - Bread Baking
bake - January 2017 - 11
bake - January 2017 - Practical marketing - Simplifying the Order
bake - January 2017 - 13
bake - January 2017 - Food safety - Food Safety Compliance
bake - January 2017 - 15
bake - January 2017 - Equipment innovations - A Depositor for Every Need
bake - January 2017 - 17
bake - January 2017 - A calculated risk
bake - January 2017 - 19
bake - January 2017 - 20
bake - January 2017 - 21
bake - January 2017 - 22
bake - January 2017 - 23
bake - January 2017 - 24
bake - January 2017 - 25
bake - January 2017 - Mobile pay & POS
bake - January 2017 - 27
bake - January 2017 - 28
bake - January 2017 - 29
bake - January 2017 - A platform of intent
bake - January 2017 - 31
bake - January 2017 - Chocolate & decorating - Gourmet Accents
bake - January 2017 - 33
bake - January 2017 - 34
bake - January 2017 - 35
bake - January 2017 - Cakes - The Cupcake Experience
bake - January 2017 - 37
bake - January 2017 - Sweet goods - Paczkis that Pack a “Poonch”
bake - January 2017 - 39
bake - January 2017 - Bread - Bread Rising
bake - January 2017 - 41
bake - January 2017 - Foodservice - Wingin' It
bake - January 2017 - 43
bake - January 2017 - Product showcase
bake - January 2017 - Classifieds
bake - January 2017 - 46
bake - January 2017 - 47
bake - January 2017 - 48
bake - January 2017 - Ad Index
bake - January 2017 - Formulation of the month
bake - January 2017 - 51
bake - January 2017 - 52
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