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Momofuko Milk Bar

  • kwass Jul 19, 2013 05:11 AM
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Momofuko Milk Bar is opening today on the 2nd Floor of Momofuko. This was mentioned in the Openings Thread, but I thought it deserved its own thread. Here is a link to the Toronto Star article announcing its opening:

http://www.thestar.com/life/food_wine...

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  1. Yeah, and funny how the head office denied it was happening and was wondering where this information came from while staff was directly telling guests that it was coming :)

    I think my expectations for the "crack" pie were too high. I thought it was decent but definitely not something addictive for me.

    Interesting that they are shipping in from NYC.

    12 Replies
    1. re: ylsf

      Is the crack pie sort of like a butter tart?

      1. re: kwass

        Yes, it is very similar to a butter tart but more like a thin pie and more eggy.

        1. re: callitasicit

          Thanks callltastic! Even though you say it doesn't live up to the hype, I'm looking forward to trying it!

      2. re: ylsf

        They're shipping the baked goods instead of making it locally? I'm surprised... I won't be rushing to try it TO if that's the case. I had my sugary fill in NYC already.

        If they do the soft serve... That I might try.

        1. re: ylsf

          The crack pie has been on their Summerlicious menu (Daisho) the whole time - as well as a couple of other Milk Bar items.

          1. re: estufarian

            Yeah, I tried the Crack Pie at Daisho when I went. That is why I am surprised they were denying the rumours.

            Says in the Toronto Star article that they are shipping in daily and that the baked good are in less transit time then they are when they go to one of their pop-ups in the summer.

            1. re: ylsf

              It seems really odd that they're shipping in the baked goods daily. Why not just make them here?!

              1. re: kwass

                They already have a big, commissary kitchen in the outer boroughs of NYC where they ship to the retail outlets in NYC and direct to customers all over the US. They have all the equipment, trained bakers who know the recipes, sources of supply for all the ingredients.

                There's probably no room to do this stuff in the existing kitchens at Momofuku Toronto so they would have to rent something, equip it, staff it, adapt the recipes for the differences in ingredients (our all purpose flour tends to be somewhat higher in gluten), establish a QC program yada yada yada

                There's a reason why so few restaurants run their own pastry departments and outsource to Dufflet et al.

                1. re: bytepusher

                  Makes sense when you explain it, but it still seems a long way to transport baked goods.

                  1. re: kwass

                    Well it apparently makes economic sense for a certain doughnut chain that will remain nameless to protect the guilty to ship some of their baked goods from Ireland to the west coast of Canada (and no I'm not exaggerating), Brooklyn to Toronto hardly seems extreme.

                    1. re: bytepusher

                      Well when you put it that way... :)

                      1. re: bytepusher

                        So I can get the same pies and cookies in the NYC Milk Bar as the Toronto one at basically the same price despite the extra 500 miles they have to travel? Sounds like a bargain when you put it that way.

          2. I was in NY about a week ago and visited this place. Tiny space, packed full of young people looking to get their crack pie fix. I tried the fruity cereal milkshake which was very good and the crack pie which I thought was a rip off for $5, tiny slice that tasted like sweet butter. If this place is not going to sell ice cream and milkshakes, I won't be going there personally.

            1. @callitasicit - that is pretty much my thought summed up on Momofuku in general. Do not really understand the magic, but maybe I am just missing something. The childhood memories brought back from the taste of cereal milk though was fun and nostalgic though.

              3 Replies
              1. re: BokChoi

                Spot on BokChoi! The shake I had reminded me of fruity pebbles in milk. I would go back for that occasionally but not for the "crack" pie lol.

                1. re: callitasicit

                  I may also have left with a bad taste in my mouth after falling for the tourist line in NYC and paying over $8 for some Taiwanese pork buns.

                2. re: BokChoi

                  Could always try making your own -http://www.seriouseats.com/recipes/20...

                3. holy the comments section of that article is especially unbearable, even for the toronto star, even for a comment section

                  1. not willing to line up for this milk bar. . .walked into a deserted milk bar in nyc a few years back, tried their crack pie (must be a big deal for americans who aren't used to a heritage of butter tarts or tart au sucre) and found it solidly mediocre. had a cup of stumptown coffee (it was good as always--not sure if that's what they still serve there) that was better than the pie.

                    1. Plenty of better pastry option in the city (I assume)

                      1. Can't say I was excited over any of the Milk Bar offerings when I was in NYC, so I don't think I'll be making it over for much in Toronto. A friend makes a really awesome version of their Compost Cookie though, so I may pick one up for comparison's sake.

                        1. Anyone been yet? Do they have the cereal milk ice cream? I had it in NYC and it truly is delish.

                          2 Replies
                          1. re: MeMeMe

                            No milk or ice cream at this store.

                            1. re: callitasicit

                              Not much of a milk bar w/ no actual milk or ice cream offered.

                          2. funny, many waste lots of money at starbucks on drinks that are marginal at best but dump on a higher end bakery? [confused] cookies were nice when i had one with my combo noodle lunch the other day.

                            1. Tried this last weekend. Crack pie was ok. Kinda reminds me of the sugar pie of my childhood. Got an assortment of cookies and not a single one was finished. All ended up in the trash after a bite or two. Too much sugar and for me a cookie dough kind of a thing going on that I don't enjoy at all.

                              2 Replies
                              1. re: JennaBean

                                was in this hood last night for a second so i hopped in to check out the "milk bar" space... they should've called it the milk closet or something but i digress

                                didn't have crack pie available by the slice yesterday (something about didn't receive their shipment yadda yadda, i could care less if they ship in their product as long as it's same day and we're not experiencing a substantial quality drop, but at least have your advertised selection available!) so i have yet to try it here. i doubt it's any different than it is in new york.

                                scored a corn cookie, blueberry and cream cookie, and the compost cookie. i was gonna share but i iced that corn cookie before i got back to my bike. super dense, super sugary, a very... 3/4 cooked, thick feel in the centre, which i'm all for. it was intensely sweet but it hit the spot, not something i'll eat every day but once in a while, i'm glad to know it's available haha. compost cookie was ok, less super-fucking-good but not bad, i mean i'll take it over tim horton's or something. i don't eat a ton of baked goods so. gonna try the other one later i'm sure it'll be tasty though

                                1. re: JennaBean

                                  I tried them last week. Really liked the crack pie, quite close to pecan pie (without nuts) but with flavour similar to condensed milk.

                                  Tried all the cookies. Found them all to be very rich and sweet.

                                  With all the baked goods being refrigerated, none of them are at their best coming directly out of the store. The cookie dough texture is very apparent and is not ideal with the cookies sweetness and richness.

                                  I found the cookies all need to be reheated to be edible. Not even leaving them to get to room temperature improved them. My preferred method was 5 to 10 minutes in a low toaster oven on parchment paper. At that point, texture improved immensely and they got crispy/chewy.

                                  Needing this kind of extra step might be a deal breaker for some, for me not so much. On the other hand, my better half makes a better compost cookie - Captain crunch, pretzels, potato chips and dark chocolate chunks and vegan to boot. I was so surprised when the official Milk Bar version came off lackluster in comparison.

                                2. There has been much comment about the small space, I wanted to refresh my memory before I commented and got to do so this weekend (I was at Ma Peche for a cocktail class with the Booker and Dax guys) and I can say with authority that the Toronto version is physically a bit larger than the midtown location in the hallway outside Ma Peche.

                                  1 Reply
                                  1. re: bytepusher

                                    who cares about the small space? can you taste small space?

                                  2. I thought the crack pie was super tasty!

                                    1. Well I finally stopped in and was surprised at the large quantities they have. Makes me wonder just how often they are shipping stuff in, because I can't imagine they're moving that much product quickly. I had thought they said "daily" but if so, they've now changed the website verbiage to "fresh" shipped. The room is also slightly chilled, so I doubt eating anything right away is going to give ideal flavour. I'm too full of ramen and want my treats at room temp, but I did have a compost cookie earlier this month at Winterlicious and I actually prefer my own results from their recipe. Mine are gooier (and fresher, they don't last long...)

                                      They have corn powder, if anyone is still looking for that to make crack pie etc.

                                      13 Replies
                                      1. re: julesrules

                                        Yup, give it two hours and they thaw to be gooey. Better results!

                                        1. re: julesrules

                                          Just wondering if you saw the cakes? Was thinking of ordering one for a very special anniversary but I don't want to be disappointed. Their party cakes "look" good.

                                          http://milkbarstore.com/main/party-ca...

                                          1. re: red dragon

                                            They have two flavours in the Toronto Milk Bar right now, Birthday Cake and Dulce De Leche, so if you are thinking of ordering items from Toronto, go to the menu items for the Toronto location on the milk bar website.

                                            1. re: canadianbeaver

                                              Thanks!

                                            2. re: red dragon

                                              Yes I saw cakes. My honest thought was that I would not pay that price for possibly less than fresh cake. But not having tried them I don't really know. Maybe you can call and ask exactly when your cake would be baked/delivered.
                                              While the stuff I bought (cookies/cake balls) was not stale, nor was it super fresh.
                                              You could also go get some cake balls as a sample to see how you like the flavours and freshness - I believe they had the birthday cake flavour and maybe the dulce as well.

                                              1. re: julesrules

                                                The truffles(or I like what you called them "cake balls") taste nothing like the cake…most people don't love the truffle (I do but I like the texture), whereas the birthday cakes sell fast. Reserve ahead of time is my advice…

                                                1. re: canadianbeaver

                                                  I can't argue the point not having had the cakes but if you look at the recipes the cake balls, er truffles, are made from the cake, icing etc... Same basic components. The bday cake for example features sprinkles and fake vanilla... I would imagine the truffles would give one a general sense of the cake flavour and be a cheap way to try b4 you buy for a special occasion. Not the same experience but maybe an indication (based on buying and baking from
                                                  the book I love some of the Milk Bar flavours and hate other items).

                                                  1. re: julesrules

                                                    While I love many items at Milk Bar I can't get behind the truffles. Seems like just raw dough to me. Not into that at all.

                                                    1. re: magic

                                                      Yeah, I have to admit most people don't like them - that's why I didn't think it would be a good litmus test for the cake, which most people DO like.

                                                      If anyone ever buys truffles and doesn't like them, send them my way. I love them <3

                                                      1. re: canadianbeaver

                                                        So the birthday cake is different than the birthday cake truffes? Not cake-pop like?

                                                        1. re: canadianbeaver

                                                          Do you think the flavour (vs texture) is similar though?

                                                          1. re: julesrules

                                                            Perhaps. I'd just hate for you to get turned off by the texture and then think you won't like the cake. I'm confident you have enough knowledge from all of us now to make an informed decision :)

                                                  2. re: julesrules

                                                    Good ideas! Thanks jules :)

                                              2. The new limited edition Ritz Cookie (a ritz cracker + cookie in one) is really great.

                                                5 Replies
                                                1. re: canadianbeaver

                                                  That might be worth a wander over at lunch. There's a trashy ritz cracker + condensed milk no bake bar recipe that is amazing. Also, ritz crackers and Nutella. Oh yeah.

                                                  1. re: julesrules

                                                    You mean 1 pack Ritz cracker, 1 can eagle condensed milk and one pack scor bits? That is awesome and the first desert the SO ever made me.

                                                    1. re: LexiFirefly

                                                      Don't forget the chocolate chips!

                                                    2. re: julesrules

                                                      Just be sure to let it sit out for 1 hour before consuming, to thaw from being in the "Milk Bar Fridge"!

                                                      1. re: julesrules

                                                        Christina Tosi is in Toronto this week and she was at TIFF last night "presenting" a screening of the wonderfully cheesy 1974 Gene Wilder version of Willy Wonka and the Chocolate Factory.

                                                        She did an interview after the movie and it was pretty clear she has a bit of a cookie problem, she talked about her next cookbook (still a year away) which will be all family and home baking recipes by the various Milk Bar staff and she mentioned ritz cracker icebox squares as the an example of the kind of recipe so it's not much of a leap that they have turned that into a Milk Bar Cookie.

                                                    3. They have soft serve ice cream now!!!! It's like it's summer! Without being warm!!

                                                      17 Replies
                                                      1. re: canadianbeaver

                                                        So is there someone on hand at the Milk Bar to serve it up or how does it work? And... what were the flavours?
                                                        :)

                                                        1. re: julesrules

                                                          You actually get it out of Noodle Bar, not in Milk Bar (but you can do take away, or whatever you would call taking an ice cream to go!). They also sell pints to go. They have two flavours right now, "Double Double" (so - flavoured like a coffee w double cream and double sugar), and the famous cereal milk. Or you can get a swirl of both of them together!!

                                                          1. re: canadianbeaver

                                                            Sounds like fun! Bit of a head cold right now so I'm out but hopefully they keep it up for the summer.

                                                            1. re: julesrules

                                                              Feel better.

                                                            2. re: canadianbeaver

                                                              Jeez that sounds good.

                                                              1. re: canadianbeaver

                                                                I really wasn't all that impressed by the cereal milk version when I tried it in NY, the flavor really doesn't hold up to the ice cream, too subtle. I did have a sour cherry and olive oil twist cone at the NYC noodle bar one time that was just killer, so hopefully they'll switch some stuff up and do more than just the double-double and cereal milk all summer.

                                                                1. re: bytepusher

                                                                  So went in and had the swirl, with the topping (it's corn flake topping).

                                                                  I think next time I wouldn't get it swirled, because the Double Double overpowers the subtly of the cereal milk. The cereal milk flavour + the topping tastes literally like frozen cereal, pretty interesting. The double double tasted EXACTLY like a coffee, so if you aren't into coffee, I'd skip it. It seemed like a small serving, but I was stuffed afterwards. Melted very quickly, so don't think you can pick it up and get very far without starting to eat it.

                                                                  1. re: canadianbeaver

                                                                    Can't wait to try it! Just curious how much it was.

                                                                    1. re: kwass

                                                                      The cup was $5.25, and the topping was an additional 75 cents

                                                                      1. re: canadianbeaver

                                                                        Thanks cb!

                                                            3. re: canadianbeaver

                                                              Tried the cereal milk ice cream with the topping yesterday. It kinda tasted like eating cornflakes with milk made out of Ovaltine. It wasn't too sweet and it was pretty tasty, though by the end of the tiny cup I was ready for it to be over (and the cup is TINY -- it's probably about the size of a dixie cup, maybe ever-so-slightly bigger).

                                                              The ice cream was very smooth, but not particularly creamy. It had a really thin mouthfeel and tasted like it was made with more milk than cream.

                                                              Oddly enough, David Chang himself was there when I went -- he was walking out with a fairly sizable load of treats from the Milk Bar, without paying for any of it of course. One of the perks of owning the joint, I guess.

                                                              1. re: Michael N

                                                                Gotta keep up the belly. I also tried it and found it a bit lacklustre, but I'm not the target audience I suppose.

                                                                I think I'd qualify the soft serve as "icy." Perhaps that's the mouthfeel you're looking for? I prefer some of the other versions they've done; for me, cereal milk was never Corn Flakes... I'd love a Cinnamon Toast Crunch or Count Chocula version (assuming they can make it taste more like ice cream and less like an icy milk).

                                                                1. re: yakionigiri

                                                                  It definitely wasn't icy when I had it. It was quite smooth; it just didn't have that luxurious, creamy texture I look for in a high-end ice cream (or even a low-end one -- even the soft serve at Costco is creamier than what Momofuku is serving up, though that is presumably with the assistance of gums and the like).

                                                                  1. re: Michael N

                                                                    Their recipes seem to use milk and gelatin, rather cream, egg yolk etc.

                                                                    1. re: julesrules

                                                                      I don't think they use gelatin, I quickly saw an ingredient list because I was curious re: gluten free (for a friend), and the only allergen I saw was "dairy", whereas gelatin would flag as non-vegetarian, I think...might be something to look into (if anyone is wondering, Double Double is gluten free but cereal milk is not)

                                                                      1. re: canadianbeaver

                                                                        Was it an actual ingredient list or just an allergen list? Just curious. My info is from their published recipes but I of course have no idea what they are actually doing :)
                                                                        I agree about the gelatin re: vegetarians, as well as those who keep Kosher and Halal!

                                                                2. re: Michael N

                                                                  I got a twist with cornflake topping today since I was there for lunch. It is indeed a small serving, and I was irritated that it came basically overflowing, such that I had to act fast to prevent meltover and a bunch of topping ended up on the table. For the price I think they could figure out a better way to serve it. Anyway, agreed, not very sweet, saltier than your average ice cream. I didn't find it icy, it was thick without being super rich. Fun to try but I won't be tempted back unless they do another flavour.