November 13, 2024 • 23 mins
Christina Tosi, the CEO of Milk Bar, comes in to talk all things, "Bake Club," her new cookbook!
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Speaker 1 (00:00):
Sadie's Benz and we're so excited to have Christina Tosi
here and uh and our friend Lee Schrager is going
to be here in a few minutes too. He's here now,
just making.
Speaker 2 (00:09):
Sure we're we're keeping him quiet on the other side
of the room.
Speaker 1 (00:13):
So Christina Tosi, good morning, thanks for being here. By
the way, let me turn your thing on there.
Speaker 3 (00:19):
You good morning.
Speaker 1 (00:22):
Years ago, there was a restaurant here in town we
used to go to and the desserts there were just incredible.
And then then one day the lady who did all
the desserts opened up her own, her own store called
Milk Bar, where she would take frosted flakes. I guess
as an example, it's actually corn corn.
Speaker 3 (00:42):
Lady secrets Scotty ear muffs corn flakes.
Speaker 1 (00:47):
She would make cornflake milk down explain what you would
do with cereals. It was so innovative.
Speaker 3 (00:52):
So I came up with this dessert actually at the
moment of Fuku Restaurants, because I was trying to figure
out a dessert that I could feed everyone, one that
would resonate with everyone. And like you think about dessert people,
someone's a cheesecake, someone's a chocolate suu fle someone's like
a lemon tart, right, That's like a very wide spot
for a pastry chef. So I was like, what's the
flavor that everyone gets that would move everyone, that's memorable,
(01:13):
that's like on the nose, but off the nose, blah
blah blah. And I had this idea because I was
just like walking up and down the aisles my local
bodegga in the East Village and I went through the cereal.
I was like going into the produce isle on the
snack and cookie isl and I was like, e cereal.
And then I was like, is this a thing or
is this not a thing? You know, when you have
a good idea, you're like is this it? Or is
(01:34):
this completely not it? And I grabbed a box of
corn flakes, which for me is not my cereal. That's
not my cereal of choice. That's that's like a loaded question.
It depends on my day, it depends on my mood.
What did I just eat? What are my options?
Speaker 1 (01:49):
I'm a fruity pebbles girl, no matter what flavor.
Speaker 3 (01:55):
But have you had fruity pebbles with the marshmallows in them? Like? Whoa,
You're you're purest any. So I was like, it was
more the idea of the milk that's left in your
bowl after you eat all the cereal lab it because
also like not to you can't choose a cereal, Like
those are fighting words, Like it couldn't be golden grams,
it couldn't be captain crunch, it couldn't be just It
(02:16):
had to be the idea, the flavor of the idea,
not the specificity of a cereal. So I grabbed cornflakes
and cereal milk. We take corn flakes, we toast them
to deepen the flavor. We wash milk like literally a
giant vat of you know, milk, like you could take
a bubble bath in it. Right, it's like a swimming
pool you could cannon ball in. We wash all the
flavor off, We strain it. We season it with a
(02:37):
little bit of light brown sugar, a little salt just
to do the thing, just to season it just so.
We whip it in soft serve ice cream, I think
is probably its finest form, and then we garnish it
with cornflake crunch, which is like salty, sweet crunchy bunchies.
Speaker 2 (02:51):
You know, this is like porn for Scotty.
Speaker 3 (02:56):
And it's like, it's this. What I love about it
is it's like on the nose and off the nose.
You can't quite put your finger on it. You don't
exactly know what cereal it is. And even if you're
a fruity pebbles girl, it does the thing for you.
Speaker 1 (03:08):
It does. And so you started doing other recipes and yeah,
it like.
Speaker 3 (03:12):
Started this crazy empire that I was just like, I
don't know this is a good idea? Is it's not
a good I just put it out in the world.
Speaker 1 (03:18):
Let me roll the calendar forward. And much success with
milk Bar, and I still still I got a birthday
cake slice there that I delivered it right to my house.
Speaker 3 (03:26):
Sixteen years and this start sweet sixteen, which feels so.
Speaker 1 (03:28):
Apport love it. So roll the calendar forward. Here comes
pandemic and you are used to going in and working
your off right and working hard as an incredible, incredible entrepreneur.
This isn't it, But now you have to stay home.
Listen to this story. This is where it gets really interesting.
You have to stay home and you want to get
out and work, but you can't. So what do you do.
Speaker 3 (03:53):
I turn the camera around on myself, like I'm a baker,
and when you're a baker, you bake like that is
you bake on a good day, you bake on a
bad day. You bake to show up for other people,
Like baking dessert is your conduit for the world. And
I felt a lot of the same things that everyone
else is feeling. And I thought, like, when you bake,
(04:14):
you're baking to show up. So what do you do
when you can't show up for people anymore? And the
reality was I was at home baking because it's the
thing that made me feel good. And I was like,
m this is a cereal mel this is a good
idea or a bad idea. And I literally just turned
the camera around on myself and I started doing a
daily a daily show, a daily show. I literally put
(04:36):
a video out into the world and was like, Hey,
do you want should we just all bake together? Should
we start a club? Like let's really be dorky about it.
Should we like do this thing?
Speaker 4 (04:46):
What?
Speaker 3 (04:46):
If so? What are you free tomorrow? Like just out
into the world. Do you want to like bake together tomorrow?
If so? What time? Two pm apparently was the time
that everyone was available, And I started this thing called
bake club every single day at two pm for like
one hundred and something days. We do it weekly now
(05:08):
and this crazy, beautiful, wonderful community all across the US.
Like of all of the differences and similarities, it's like
the thing that bonds people together. It's unfussy. We don't
tell you what we're baking. We literally just tell you
the simple ingredients that you need. So it's a total
leap of faith moment. You just show up as you are.
You bring whatever you have, pantry, ingredients, your creativity, your imagination,
(05:30):
and we go, like just start in life.
Speaker 1 (05:32):
I'll just go. So you started doing this the bake club, right,
bake club? Now, don't be shy, be real. Tell everyone
the numbers of people that were actually there. Listen to this.
Speaker 3 (05:45):
Well, I didn't ever measure it because you're when you're
the person doing it, you know this. You're just showing
up being yourself as you are. My husband just boosted
something online yesterday that was like one hundred thousand people plus. Wow,
So just join in. But the beauty is like some
people would bake, some people would just show up to watch.
(06:07):
I know my mom was just showing up to like
be like, what's up, that's my daughter, just checking in
on her. But like, we got these amazing stories of
people from all across the US of like someone that
had lost someone like a mother and a son that
were sort of at odds, and this was the one
thing that they could do together every day that like
(06:29):
brought them together, bonded them together, or like people just
getting wacky, you know, just pulling whatever random ingredients in
and doing their thing. And uh, it's been awesome and
it continues on.
Speaker 2 (06:41):
I love it.
Speaker 1 (06:41):
Can you turn him on? I don't know how to
remind this thing. Nate has a question. Yes, you're so right.
So every time I go see my mom, we bake
something together. Question for you, what do you think about
browning butter?
Speaker 3 (06:53):
I love to brown butter. Wait are we doorking out
on desserts that we're going straight in? Okay, for anyone
that is or isn't a baker out there, if you're
trying to level up your game and just give like
more depth of flavor to your baked good, take the butter,
put it in a pan and let it melt. It's
gonna get scary. It's melted. You keep going, it's going
(07:15):
to start to turn color. That gets scary. What am
I doing? You're basically burning the milk solids in butter,
because butter is milk solids, fat and water. And you
take it off, probably when it's darker than you even
think appropriate, and you're going to have the most amazing
nutty flavor in any baked good you put it in.
Speaker 1 (07:33):
See, you don't have to do it, Nate, I always
thought of you having a deep nutty flavor.
Speaker 3 (07:39):
Nate comes brown buttered already. His heart is brown bust.
Speaker 1 (07:44):
So this daily, daily journey with one hundred thousand, at
least one hundred thousand people A Baked Club. Now, this
is the cookbook that came out yesterday. It is called
Baked Club in this so this you've had other cookbooks,
but this is different.
Speaker 3 (07:58):
This is different.
Speaker 1 (07:59):
It lands different.
Speaker 3 (08:00):
It's completely well, first off, it's just one hundred and
one unfussy recipes. So it starts from pantry ingredients like
graham crackers, rainbow sprinkles, all all the stuff that's in
your pantry that you don't think about, Y what if
I make this at home? All the way to like well,
there's dropoffa bul desserts which are like the desserts you
ding dong drop at like someone's office or front door.
(08:21):
What have you? Daily? Bread baking for breakfast and then
tabletop treats. So you're trying to like get fancy with
a chocolate mirror cake or crumber lay, we got you.
Speaker 1 (08:30):
I like this one cinnamon buns with brown sugar goo. Good.
Speaker 3 (08:37):
But it's meant to be like an invitation and where
I think a lot of cookbooks that are so brilliant
can be a little scary, right, and this really is
the book for confident bakers, but also people that are like,
am I baker? So? Is that right for me?
Speaker 5 (08:54):
I never bake ever. I don't think in my life
I've ever baked anything.
Speaker 3 (08:58):
Where would I start with this? I can start with that.
You just literally thumb through it, like what strikes your fancy?
Speaker 5 (09:03):
And is it when you give people a time like
let's say it's gonna be forty five minutes, does that
include the prep time of whatever you have to put
in there?
Speaker 3 (09:09):
And you just all that?
Speaker 4 (09:10):
No?
Speaker 3 (09:10):
No, I start, I literally start from the beginning, and
I'm just like, we're in this together. What's an easy
place to start? What's your vibe? Like, what's what's your
favorite dessert?
Speaker 5 (09:18):
Uh?
Speaker 3 (09:20):
I like things with chocolate, chocolate cookies, Oh, brownies as
you like? Oh? Are you ready for this? It's seven ingredients.
You melt chocolate chips down with butter. You mix in
some sugar. You don't need a stand mixer. You literally
need a bowl in a wooden spoon like Grandma style. Okay.
You add cocoa, powder, flour, salt, You put it in
a pan. You take it out before you think it's done.
(09:40):
Because brownies are the best when they're gooey and fudgy. Yeah,
and you're a freaking star. Okay, And by the way,
you could put I don't know what other mayos do
you put mayo in that? I have a chocolate Mayo
cake in there, thank you? Because mayo mayo is like
one of the secret ingredient weapons of a great chocolate cake.
Speaker 6 (10:00):
I can tell Danielle chocolate cake again for you.
Speaker 1 (10:06):
Do you want to see this?
Speaker 2 (10:06):
No, you don't want to see this Mayo.
Speaker 1 (10:08):
She's disgusted by mayo.
Speaker 3 (10:10):
Girl. Mayo is eggs. Here's salt, vanilla? Well I brought
she'll yeah puke, Okay, there's nothing. Oh my god, this
is I'm literally witnessing. Okay, I have so many great
desserts here, and no condiments from the condiment ale were
(10:33):
harmed in the mere mao anything zero zero. I'm not
even going to say the word. I'm not going to
talk about sandwiches. I'm not going to talk about this
is not exaggeration.
Speaker 4 (10:44):
Oh.
Speaker 6 (10:45):
When I was a kid and I was in school,
my mom would get a phone call and they would say,
come and pick up Danielle. She throw up and my
mother would say, did someone have mayo next to her
at lunch? And then she'd say send her back to colass.
Speaker 2 (11:00):
I don't know what it is about it.
Speaker 6 (11:01):
I like sour cream, just thinking about it, the smell.
Speaker 1 (11:05):
The oh okay, okay, okay, just don't think about it, okay.
Speaker 5 (11:07):
But the worst is what her her worst thing is
if somebody takes a bite and the mayo oozes out
the back and splatch.
Speaker 1 (11:13):
Moving on, moving on, moving on.
Speaker 3 (11:14):
You're talking about food here, yeah, but not condiments, not brownies,
but not condiments. But it is the like I purposely like.
My whole thing was like, how do you show up
for people with baked goods and how do you give
them a sense of like confidence in the kitchen, so
I start from scratch every single time, like I'm dropping eggs.
(11:37):
I got kids running a rend like it's a madhouse
in the best way. And also they have to be
recipes that are easy to put together. Like that's the
bit of it. It's removing the professional pastry chef from
this book and it is one hundred percent me as
a home baker. See why I love desserted threes in
my fell in love with Desert. It's the recipes that
fuel my friends, my family. But not in a way
(11:59):
that's like, yeah, your chef. It's the like, I'm just
a girl in overalls who learned how to make from
her grandma.
Speaker 1 (12:05):
This is one of the reasons we love Christina Tosi.
Now I follow her on Instagram and her husband will
posted something while she wasn't at home yesterday talking about
how much he loves her and how much this book
is great and it's the most beautiful thing ever. And
he has a little bit of a restaurant experience, just
a whole lot, a little bit. We're exaggerating a lot. No,
(12:28):
he's like the king of all restaurants. But anyway, obviously
he loves you very much, and that you must have
been totally blown away when you saw that touch.
Speaker 3 (12:36):
Well, you have to love that he wore like the
most god awful ugly t shirt that a friend made
him in jest. That just says Christina Tozzi's husband, which
he thinks is so funny. And he's he's just he
has a way with words. He's really great. But he
witnessed it, and he witnessed like by the way, these
recipes are like recipes that I test painstakingly because I'm
(12:59):
a crazy perfectionist in the kitchen. And so he'll be like,
how many more times are we going to make that
brownie rest bye? We He means, how many more times
are we going to make that brownie recipe before it's done?
And it's like, oh, it's not done until it's done,
oh wow, like until it is like bullet proof delicious.
And he also always complains, please don't leave me at
home with all these desserts, because I had, like my
(13:20):
kitchen is like the R and D for bake Club
and it is just neighbor and sheet pans and stacks
of cookies and in and so I brought some goodies
for you.
Speaker 1 (13:28):
You got to call Christine, Hi, good morning. Well, it's
good morning. Say hi to Christina Tosi. She's right here.
You want to say something to her?
Speaker 4 (13:37):
Yeah, I love you well, like wrangling my dog. So yeah,
oh my gosh. And I had to text this morning,
especially with like your bait Club rest people are coming
out like I have been a fan since the very beginning.
I had my bait Club membership card.
Speaker 3 (13:57):
My friend legit y'all, you can sign up for bake
Club online and we literally sale mail hand address to
you a membership car.
Speaker 1 (14:06):
So Christine, you became familiar, especially familiar with Christina's Christina
during bak Club during pandemic, and so how does she
get you through that with a smile on your face?
Every day? Watching?
Speaker 4 (14:18):
Oh my gosh, Like you know, it was always like
nose to the ground, especially work, so you know, around
two o'clock every day, it would just stop and being nice,
that reminder to just like take a breath and you know,
just enjoy life. And whether I was speaking alongside with
her or like just taking notes to bake later on
in the weekend when I had time, I was like,
(14:38):
you know, it's just one of those things that just
you know, cut the monotony of everything. The day to
day of like the Groundhog Day of twenty twenty.
Speaker 1 (14:46):
Yeah, let's please, let's not go back to that ever never.
Speaker 3 (14:49):
But wait, what was her favorite desert? I'm like, Christine,
what was What's on What's on repeat in your house?
From bak Club Repeat?
Speaker 4 (14:56):
That I can think of right now would be the
pumpkin slab Hi?
Speaker 3 (15:00):
Oh yeah, especially yeah, because we're in pumpkin season, pumpkin
pie bars blazed.
Speaker 1 (15:08):
Awesome. Well, Christine, thanks for thanks for checking in with us,
Thanks for listening to us. We appreciate it very much.
Baked Club, Amazon, Bake Club, or wherever you get your books,
bake Club, get it now. I do like like I did,
get ten copies.
Speaker 4 (15:22):
We will give it away for the holiday.
Speaker 1 (15:24):
Exactly, Christine, thank you. I meant to buy five, and
for some reason they're sending me ten. No, that just
made you like a New York Times bestseller? Hey, I
just did all right? So you brought some fun desserts
and actually some savories as well.
Speaker 3 (15:38):
Right, well, my question is do you want to go
savory sweet or wild?
Speaker 1 (15:43):
Savory?
Speaker 3 (15:43):
What wild or wild?
Speaker 2 (15:45):
Wild? Wild?
Speaker 1 (15:47):
I can't hear what savory sweet? Three options?
Speaker 3 (15:50):
I brought all three it's really just a matter of
what go wild?
Speaker 1 (15:54):
Let's go wid Yeah, yeah, yeah, So.
Speaker 3 (15:57):
I'm literally just removing. I also brought a knife. I
was like, are they gonna let me through security with
a knife. I made these for you last night.
Speaker 1 (16:03):
You know, if we ever need a knife friend here,
there's always one or two in my back.
Speaker 3 (16:07):
I mean, listen, I didn't know if they were already
in use, but these things are called bugle bars. It's
a layer of cookie dough at the bottom, some super
crunchy cookies, some mini marshmallows, some ritz crackers, and bugles
on top, and then you pour sweet and condensed milk covery.
This is a It's basically like here it comes. It's
(16:28):
basically are you ready for You got.
Speaker 1 (16:29):
To hear the Oh my god, the bugles on top.
Speaker 2 (16:32):
Oh my gosh, that's.
Speaker 1 (16:34):
Very trailer parking.
Speaker 5 (16:35):
Fine, it's very What is this called bugle bar?
Speaker 3 (16:39):
Bugle bars? Basically like yeah, basically a magic bar, but
with more.
Speaker 2 (16:48):
My god, Oh my god.
Speaker 5 (16:50):
Nate is standing there like Oliver Twists were just played out,
just waiting on the road.
Speaker 3 (16:54):
All right, here we go. Are you a corner? Are
you a center cut a corner?
Speaker 1 (16:58):
What are you oh my god, look at these now?
Is this is this in the Bake Club book?
Speaker 3 (17:04):
The first cut is always.
Speaker 1 (17:06):
The hey toy, the okay.
Speaker 2 (17:09):
Oh my god is in the book. I'll pass the
plates around, okay.
Speaker 3 (17:12):
Perfect. So this is a bugle bar and you can
like personalize it in any way you want in that
you can add whatever sweet salty things you have in.
But it's basically been on repeat because if you're not here,
if you're not living the bugle I mean, come on with,
if you're not living the bugle life, you might want
to rethink you're approached away.
Speaker 6 (17:33):
We need one more, two more.
Speaker 3 (17:37):
Two more, two more?
Speaker 5 (17:38):
Okay, okay, I need I need another piece.
Speaker 3 (17:44):
I love you guys. Okay, we need more salty. It's sweet.
It bakes for twenty thirty minutes in the oven. It
is literally can't message I use for bagels?
Speaker 1 (17:56):
I mean, I mean, I mean and a bugles bugle
since I was a kid.
Speaker 3 (18:00):
They're like I was told, I literally have it all
over my life. It's a thing. Okay, So this is wacky.
Are you where do you want to go next? Savory?
Speaker 1 (18:07):
What's that?
Speaker 3 (18:07):
Okay? These are also in the book. This is a
stuffing cuissant, but we stuff it with all of with
pulled turkey, graving, cranberry sauce, Thanksgiving croissants. They're on the
menu at milk Bar right now too, just to help
celebrate Thanksgiving cuissants. In the book, they're stuffing cuissants, but
if you put all the Thanksgiving things in them, they're
(18:28):
Thanksgiving cuissants. So it's a compound butter. I warmed them
in the oven this morning. Elvis. Literally I turned on
my oven at five am because I was like, if
I'm a show up for my man, I'm a show
up big. You guys want to around.
Speaker 5 (18:42):
Nate is being a monster right.
Speaker 1 (18:43):
Now, picking the bugles off the top of I Love you, okay.
Speaker 3 (18:50):
And then the last is sweet. Actually, this is the
perfect way to end because it's a little minty. It's
a candy cake pretzel bark cookie. So it really is
all of the holiday season energy. We have these cookies.
They're gonna come on the menu at milk Bar. We're
doing this crazy cookie quest contest with McCormick that starts
(19:14):
right now. Oh yeah, and it's like show us your
best cookie energy. You in ten thousand dollars. It's got
a really.
Speaker 1 (19:20):
We love sponsors, the switch.
Speaker 5 (19:24):
It's all the Oh my god, that thanksgiving me, the
candy cane, candy cane, pretzel bark cookie.
Speaker 2 (19:30):
I'm gonna oh my gosh.
Speaker 3 (19:31):
Yeah.
Speaker 1 (19:31):
Okay. By the way, if you're driving to work right now,
IM going why are they torturing us? You can get
all of this in Christina's Bake Club cookbook. Let's make
this a New York Times bestseller.
Speaker 5 (19:42):
Now, I hope there's footage of Nate pushing women and
children out of the way to get the snacks and
not serve anyone else.
Speaker 3 (19:51):
Oh well, it is someone's gotten into five car. There's
definitely a five ten, twenty car pot.
Speaker 2 (19:57):
Thanksgiving things so hard and so you Elvis, I love that.
Speaker 1 (20:00):
So good, You're insane.
Speaker 3 (20:04):
I love It's like love eyes and hate eyes in
my direction of the.
Speaker 1 (20:07):
Same scary don't take a bite. Ask a question. My
question is how do you feel about ingredient substitutions, Like
if someone wants to use like stevia instead of sugar,
or like almondflour, what are your honest thoughts of that?
Speaker 3 (20:19):
I'm down to clown. Like the whole point of Bake
Club is show up as you are with what you
got and make it work. In life, I think the
tricky part of baking is when you get really fussy
about and you need exactly this and exactly that. Like
the reason, how did we even learn how to make
a chocolate chip cookie? I'm sure someone fudged something up.
(20:39):
Someone was like, I'm gonna put these little chocolate morsels in?
Is this a good idea? A bad idea? So I'm
down to clown. I just think you have to have
the insights and the intuition of making sure it tastes delicious.
I think that's the biggest thing. And there's nothing that's
more of a pet peeve than something that isn't like,
wildly out of control tasty.
Speaker 1 (20:56):
Then let's roll back the hands of time, Like who
was the first to eat an egg? Now that egg
came out of a butt of a chicken, I'm of
a chicken.
Speaker 3 (21:07):
Well maybe if you heat it up, maybe put it
in a pan and heat it up right, Then you're like, okay,
so sunny side up, scramps.
Speaker 1 (21:12):
Should I start eating up everything that comes out of
someone's butt.
Speaker 3 (21:15):
I it's a personal choice that you have to make.
Speaker 1 (21:20):
Okay, someone just said something interesting. How does Christina, stay
so hot eating all these baked goods?
Speaker 3 (21:26):
Is that from my husband? Well, go to work when
if you literally, if you walk today in the shoes
of someone that works at milk Bar, it's like a gym.
Speaker 1 (21:36):
Membership work up because you're working hard.
Speaker 3 (21:39):
I mean it's fifty pound bags of flour and sugar,
thirty pound bricks of butter, just to start a recipe.
You're on your feet all the time. There's no sitting
at milk but you know what I mean, there's no
crying in baseball. There's no sitting at milk. Any questions
for Christina, just silence. Oh we've had them too early.
They've already gone into.
Speaker 2 (21:58):
A food I've got over my pants.
Speaker 1 (22:01):
Look at Lee Scheggers and a coma down there, which
is how we love him. Thank you, Thank you the best.
Speaker 3 (22:11):
Thanks for letting me pop in and just sugar and
savory and crazy bomb you Mayo free.
Speaker 2 (22:17):
It was a Mayo than you, Christina.
Speaker 1 (22:20):
And I will say on a personal note that Christina
and I have several mutual friends, and everyone behind your
back says nothing but loving wonderful things.
Speaker 3 (22:29):
Guess what the feeling is mutual. It's the same for
you but it might be even louder. No, when I
say Elvis, it's just like Shrieks fan Club.
Speaker 1 (22:37):
You're incredible and your energy, your energy is even more
and more incredible than your recipes and your desserts. Thank you,
Christina Tosi. It's called bake Club, show up, show up.
We're gonna post it on our socials and everything and
blah blah blah.
Speaker 3 (22:52):
Have a great day.
Speaker 1 (22:53):
We will now. So now we have to talk to Lee.
Speaker 2 (22:56):
Yes, I don't wait, Lisa there counted as his interview.
Speaker 1 (23:02):
No, so, Lee Schrager, as we call him, the Cruela
Deville of of culinary love. We'll have a commed every
time he's on. He does nothing but just belittles us
and insults us and people.
Speaker 3 (23:16):
Have you followed Lee on Instagram?
Speaker 1 (23:18):
He's a great follow but he abuses that same people
love it.
Speaker 3 (23:23):
It's SaaS. It's straight up sas.
Speaker 1 (23:25):
Christina Tozzi, Thank you so much, Love Stallion.
Speaker 2 (23:28):
Good morning The Mercedes Benz Interview Lounge.
Speaker 1 (23:31):
By Boys Here Mercedes Benz s u V Stylish, powerful,
and sophisticated. Visit mbusa dot com for special Offersail
Speaker 3 (23:44):
Mister ran in the Morning Show
Sadie's Benz and we're so excited to have Christina Tosi
here and uh and our friend Lee Schrager is going
to be here in a few minutes too. He's here now,
just making.
Speaker 2 (00:09):
Sure we're we're keeping him quiet on the other side
of the room.
Speaker 1 (00:13):
So Christina Tosi, good morning, thanks for being here. By
the way, let me turn your thing on there.
Speaker 3 (00:19):
You good morning.
Speaker 1 (00:22):
Years ago, there was a restaurant here in town we
used to go to and the desserts there were just incredible.
And then then one day the lady who did all
the desserts opened up her own, her own store called
Milk Bar, where she would take frosted flakes. I guess
as an example, it's actually corn corn.
Speaker 3 (00:42):
Lady secrets Scotty ear muffs corn flakes.
Speaker 1 (00:47):
She would make cornflake milk down explain what you would
do with cereals. It was so innovative.
Speaker 3 (00:52):
So I came up with this dessert actually at the
moment of Fuku Restaurants, because I was trying to figure
out a dessert that I could feed everyone, one that
would resonate with everyone. And like you think about dessert people,
someone's a cheesecake, someone's a chocolate suu fle someone's like
a lemon tart, right, That's like a very wide spot
for a pastry chef. So I was like, what's the
flavor that everyone gets that would move everyone, that's memorable,
(01:13):
that's like on the nose, but off the nose, blah
blah blah. And I had this idea because I was
just like walking up and down the aisles my local
bodegga in the East Village and I went through the cereal.
I was like going into the produce isle on the
snack and cookie isl and I was like, e cereal.
And then I was like, is this a thing or
is this not a thing? You know, when you have
a good idea, you're like is this it? Or is
(01:34):
this completely not it? And I grabbed a box of
corn flakes, which for me is not my cereal. That's
not my cereal of choice. That's that's like a loaded question.
It depends on my day, it depends on my mood.
What did I just eat? What are my options?
Speaker 1 (01:49):
I'm a fruity pebbles girl, no matter what flavor.
Speaker 3 (01:55):
But have you had fruity pebbles with the marshmallows in them? Like? Whoa,
You're you're purest any. So I was like, it was
more the idea of the milk that's left in your
bowl after you eat all the cereal lab it because
also like not to you can't choose a cereal, Like
those are fighting words, Like it couldn't be golden grams,
it couldn't be captain crunch, it couldn't be just It
(02:16):
had to be the idea, the flavor of the idea,
not the specificity of a cereal. So I grabbed cornflakes
and cereal milk. We take corn flakes, we toast them
to deepen the flavor. We wash milk like literally a
giant vat of you know, milk, like you could take
a bubble bath in it. Right, it's like a swimming
pool you could cannon ball in. We wash all the
flavor off, We strain it. We season it with a
(02:37):
little bit of light brown sugar, a little salt just
to do the thing, just to season it just so.
We whip it in soft serve ice cream, I think
is probably its finest form, and then we garnish it
with cornflake crunch, which is like salty, sweet crunchy bunchies.
Speaker 2 (02:51):
You know, this is like porn for Scotty.
Speaker 3 (02:56):
And it's like, it's this. What I love about it
is it's like on the nose and off the nose.
You can't quite put your finger on it. You don't
exactly know what cereal it is. And even if you're
a fruity pebbles girl, it does the thing for you.
Speaker 1 (03:08):
It does. And so you started doing other recipes and yeah,
it like.
Speaker 3 (03:12):
Started this crazy empire that I was just like, I
don't know this is a good idea? Is it's not
a good I just put it out in the world.
Speaker 1 (03:18):
Let me roll the calendar forward. And much success with
milk Bar, and I still still I got a birthday
cake slice there that I delivered it right to my house.
Speaker 3 (03:26):
Sixteen years and this start sweet sixteen, which feels so.
Speaker 1 (03:28):
Apport love it. So roll the calendar forward. Here comes
pandemic and you are used to going in and working
your off right and working hard as an incredible, incredible entrepreneur.
This isn't it, But now you have to stay home.
Listen to this story. This is where it gets really interesting.
You have to stay home and you want to get
out and work, but you can't. So what do you do.
Speaker 3 (03:53):
I turn the camera around on myself, like I'm a baker,
and when you're a baker, you bake like that is
you bake on a good day, you bake on a
bad day. You bake to show up for other people,
Like baking dessert is your conduit for the world. And
I felt a lot of the same things that everyone
else is feeling. And I thought, like, when you bake,
(04:14):
you're baking to show up. So what do you do
when you can't show up for people anymore? And the
reality was I was at home baking because it's the
thing that made me feel good. And I was like,
m this is a cereal mel this is a good
idea or a bad idea. And I literally just turned
the camera around on myself and I started doing a
daily a daily show, a daily show. I literally put
(04:36):
a video out into the world and was like, Hey,
do you want should we just all bake together? Should
we start a club? Like let's really be dorky about it.
Should we like do this thing?
Speaker 4 (04:46):
What?
Speaker 3 (04:46):
If so? What are you free tomorrow? Like just out
into the world. Do you want to like bake together tomorrow?
If so? What time? Two pm apparently was the time
that everyone was available, And I started this thing called
bake club every single day at two pm for like
one hundred and something days. We do it weekly now
(05:08):
and this crazy, beautiful, wonderful community all across the US.
Like of all of the differences and similarities, it's like
the thing that bonds people together. It's unfussy. We don't
tell you what we're baking. We literally just tell you
the simple ingredients that you need. So it's a total
leap of faith moment. You just show up as you are.
You bring whatever you have, pantry, ingredients, your creativity, your imagination,
(05:30):
and we go, like just start in life.
Speaker 1 (05:32):
I'll just go. So you started doing this the bake club, right,
bake club? Now, don't be shy, be real. Tell everyone
the numbers of people that were actually there. Listen to this.
Speaker 3 (05:45):
Well, I didn't ever measure it because you're when you're
the person doing it, you know this. You're just showing
up being yourself as you are. My husband just boosted
something online yesterday that was like one hundred thousand people plus. Wow,
So just join in. But the beauty is like some
people would bake, some people would just show up to watch.
(06:07):
I know my mom was just showing up to like
be like, what's up, that's my daughter, just checking in
on her. But like, we got these amazing stories of
people from all across the US of like someone that
had lost someone like a mother and a son that
were sort of at odds, and this was the one
thing that they could do together every day that like
(06:29):
brought them together, bonded them together, or like people just
getting wacky, you know, just pulling whatever random ingredients in
and doing their thing. And uh, it's been awesome and
it continues on.
Speaker 2 (06:41):
I love it.
Speaker 1 (06:41):
Can you turn him on? I don't know how to
remind this thing. Nate has a question. Yes, you're so right.
So every time I go see my mom, we bake
something together. Question for you, what do you think about
browning butter?
Speaker 3 (06:53):
I love to brown butter. Wait are we doorking out
on desserts that we're going straight in? Okay, for anyone
that is or isn't a baker out there, if you're
trying to level up your game and just give like
more depth of flavor to your baked good, take the butter,
put it in a pan and let it melt. It's
gonna get scary. It's melted. You keep going, it's going
(07:15):
to start to turn color. That gets scary. What am
I doing? You're basically burning the milk solids in butter,
because butter is milk solids, fat and water. And you
take it off, probably when it's darker than you even
think appropriate, and you're going to have the most amazing
nutty flavor in any baked good you put it in.
Speaker 1 (07:33):
See, you don't have to do it, Nate, I always
thought of you having a deep nutty flavor.
Speaker 3 (07:39):
Nate comes brown buttered already. His heart is brown bust.
Speaker 1 (07:44):
So this daily, daily journey with one hundred thousand, at
least one hundred thousand people A Baked Club. Now, this
is the cookbook that came out yesterday. It is called
Baked Club in this so this you've had other cookbooks,
but this is different.
Speaker 3 (07:58):
This is different.
Speaker 1 (07:59):
It lands different.
Speaker 3 (08:00):
It's completely well, first off, it's just one hundred and
one unfussy recipes. So it starts from pantry ingredients like
graham crackers, rainbow sprinkles, all all the stuff that's in
your pantry that you don't think about, Y what if
I make this at home? All the way to like well,
there's dropoffa bul desserts which are like the desserts you
ding dong drop at like someone's office or front door.
(08:21):
What have you? Daily? Bread baking for breakfast and then
tabletop treats. So you're trying to like get fancy with
a chocolate mirror cake or crumber lay, we got you.
Speaker 1 (08:30):
I like this one cinnamon buns with brown sugar goo. Good.
Speaker 3 (08:37):
But it's meant to be like an invitation and where
I think a lot of cookbooks that are so brilliant
can be a little scary, right, and this really is
the book for confident bakers, but also people that are like,
am I baker? So? Is that right for me?
Speaker 5 (08:54):
I never bake ever. I don't think in my life
I've ever baked anything.
Speaker 3 (08:58):
Where would I start with this? I can start with that.
You just literally thumb through it, like what strikes your fancy?
Speaker 5 (09:03):
And is it when you give people a time like
let's say it's gonna be forty five minutes, does that
include the prep time of whatever you have to put
in there?
Speaker 3 (09:09):
And you just all that?
Speaker 4 (09:10):
No?
Speaker 3 (09:10):
No, I start, I literally start from the beginning, and
I'm just like, we're in this together. What's an easy
place to start? What's your vibe? Like, what's what's your
favorite dessert?
Speaker 5 (09:18):
Uh?
Speaker 3 (09:20):
I like things with chocolate, chocolate cookies, Oh, brownies as
you like? Oh? Are you ready for this? It's seven ingredients.
You melt chocolate chips down with butter. You mix in
some sugar. You don't need a stand mixer. You literally
need a bowl in a wooden spoon like Grandma style. Okay.
You add cocoa, powder, flour, salt, You put it in
a pan. You take it out before you think it's done.
(09:40):
Because brownies are the best when they're gooey and fudgy. Yeah,
and you're a freaking star. Okay, And by the way,
you could put I don't know what other mayos do
you put mayo in that? I have a chocolate Mayo
cake in there, thank you? Because mayo mayo is like
one of the secret ingredient weapons of a great chocolate cake.
Speaker 6 (10:00):
I can tell Danielle chocolate cake again for you.
Speaker 1 (10:06):
Do you want to see this?
Speaker 2 (10:06):
No, you don't want to see this Mayo.
Speaker 1 (10:08):
She's disgusted by mayo.
Speaker 3 (10:10):
Girl. Mayo is eggs. Here's salt, vanilla? Well I brought
she'll yeah puke, Okay, there's nothing. Oh my god, this
is I'm literally witnessing. Okay, I have so many great
desserts here, and no condiments from the condiment ale were
(10:33):
harmed in the mere mao anything zero zero. I'm not
even going to say the word. I'm not going to
talk about sandwiches. I'm not going to talk about this
is not exaggeration.
Speaker 4 (10:44):
Oh.
Speaker 6 (10:45):
When I was a kid and I was in school,
my mom would get a phone call and they would say,
come and pick up Danielle. She throw up and my
mother would say, did someone have mayo next to her
at lunch? And then she'd say send her back to colass.
Speaker 2 (11:00):
I don't know what it is about it.
Speaker 6 (11:01):
I like sour cream, just thinking about it, the smell.
Speaker 1 (11:05):
The oh okay, okay, okay, just don't think about it, okay.
Speaker 5 (11:07):
But the worst is what her her worst thing is
if somebody takes a bite and the mayo oozes out
the back and splatch.
Speaker 1 (11:13):
Moving on, moving on, moving on.
Speaker 3 (11:14):
You're talking about food here, yeah, but not condiments, not brownies,
but not condiments. But it is the like I purposely like.
My whole thing was like, how do you show up
for people with baked goods and how do you give
them a sense of like confidence in the kitchen, so
I start from scratch every single time, like I'm dropping eggs.
(11:37):
I got kids running a rend like it's a madhouse
in the best way. And also they have to be
recipes that are easy to put together. Like that's the
bit of it. It's removing the professional pastry chef from
this book and it is one hundred percent me as
a home baker. See why I love desserted threes in
my fell in love with Desert. It's the recipes that
fuel my friends, my family. But not in a way
(11:59):
that's like, yeah, your chef. It's the like, I'm just
a girl in overalls who learned how to make from
her grandma.
Speaker 1 (12:05):
This is one of the reasons we love Christina Tosi.
Now I follow her on Instagram and her husband will
posted something while she wasn't at home yesterday talking about
how much he loves her and how much this book
is great and it's the most beautiful thing ever. And
he has a little bit of a restaurant experience, just
a whole lot, a little bit. We're exaggerating a lot. No,
(12:28):
he's like the king of all restaurants. But anyway, obviously
he loves you very much, and that you must have
been totally blown away when you saw that touch.
Speaker 3 (12:36):
Well, you have to love that he wore like the
most god awful ugly t shirt that a friend made
him in jest. That just says Christina Tozzi's husband, which
he thinks is so funny. And he's he's just he
has a way with words. He's really great. But he
witnessed it, and he witnessed like by the way, these
recipes are like recipes that I test painstakingly because I'm
(12:59):
a crazy perfectionist in the kitchen. And so he'll be like,
how many more times are we going to make that
brownie rest bye? We He means, how many more times
are we going to make that brownie recipe before it's done?
And it's like, oh, it's not done until it's done,
oh wow, like until it is like bullet proof delicious.
And he also always complains, please don't leave me at
home with all these desserts, because I had, like my
(13:20):
kitchen is like the R and D for bake Club
and it is just neighbor and sheet pans and stacks
of cookies and in and so I brought some goodies
for you.
Speaker 1 (13:28):
You got to call Christine, Hi, good morning. Well, it's
good morning. Say hi to Christina Tosi. She's right here.
You want to say something to her?
Speaker 4 (13:37):
Yeah, I love you well, like wrangling my dog. So yeah,
oh my gosh. And I had to text this morning,
especially with like your bait Club rest people are coming
out like I have been a fan since the very beginning.
I had my bait Club membership card.
Speaker 3 (13:57):
My friend legit y'all, you can sign up for bake
Club online and we literally sale mail hand address to
you a membership car.
Speaker 1 (14:06):
So Christine, you became familiar, especially familiar with Christina's Christina
during bak Club during pandemic, and so how does she
get you through that with a smile on your face?
Every day? Watching?
Speaker 4 (14:18):
Oh my gosh, Like you know, it was always like
nose to the ground, especially work, so you know, around
two o'clock every day, it would just stop and being nice,
that reminder to just like take a breath and you know,
just enjoy life. And whether I was speaking alongside with
her or like just taking notes to bake later on
in the weekend when I had time, I was like,
(14:38):
you know, it's just one of those things that just
you know, cut the monotony of everything. The day to
day of like the Groundhog Day of twenty twenty.
Speaker 1 (14:46):
Yeah, let's please, let's not go back to that ever never.
Speaker 3 (14:49):
But wait, what was her favorite desert? I'm like, Christine,
what was What's on What's on repeat in your house?
From bak Club Repeat?
Speaker 4 (14:56):
That I can think of right now would be the
pumpkin slab Hi?
Speaker 3 (15:00):
Oh yeah, especially yeah, because we're in pumpkin season, pumpkin
pie bars blazed.
Speaker 1 (15:08):
Awesome. Well, Christine, thanks for thanks for checking in with us,
Thanks for listening to us. We appreciate it very much.
Baked Club, Amazon, Bake Club, or wherever you get your books,
bake Club, get it now. I do like like I did,
get ten copies.
Speaker 4 (15:22):
We will give it away for the holiday.
Speaker 1 (15:24):
Exactly, Christine, thank you. I meant to buy five, and
for some reason they're sending me ten. No, that just
made you like a New York Times bestseller? Hey, I
just did all right? So you brought some fun desserts
and actually some savories as well.
Speaker 3 (15:38):
Right, well, my question is do you want to go
savory sweet or wild?
Speaker 1 (15:43):
Savory?
Speaker 3 (15:43):
What wild or wild?
Speaker 2 (15:45):
Wild? Wild?
Speaker 1 (15:47):
I can't hear what savory sweet? Three options?
Speaker 3 (15:50):
I brought all three it's really just a matter of
what go wild?
Speaker 1 (15:54):
Let's go wid Yeah, yeah, yeah, So.
Speaker 3 (15:57):
I'm literally just removing. I also brought a knife. I
was like, are they gonna let me through security with
a knife. I made these for you last night.
Speaker 1 (16:03):
You know, if we ever need a knife friend here,
there's always one or two in my back.
Speaker 3 (16:07):
I mean, listen, I didn't know if they were already
in use, but these things are called bugle bars. It's
a layer of cookie dough at the bottom, some super
crunchy cookies, some mini marshmallows, some ritz crackers, and bugles
on top, and then you pour sweet and condensed milk covery.
This is a It's basically like here it comes. It's
(16:28):
basically are you ready for You got.
Speaker 1 (16:29):
To hear the Oh my god, the bugles on top.
Speaker 2 (16:32):
Oh my gosh, that's.
Speaker 1 (16:34):
Very trailer parking.
Speaker 5 (16:35):
Fine, it's very What is this called bugle bar?
Speaker 3 (16:39):
Bugle bars? Basically like yeah, basically a magic bar, but
with more.
Speaker 2 (16:48):
My god, Oh my god.
Speaker 5 (16:50):
Nate is standing there like Oliver Twists were just played out,
just waiting on the road.
Speaker 3 (16:54):
All right, here we go. Are you a corner? Are
you a center cut a corner?
Speaker 1 (16:58):
What are you oh my god, look at these now?
Is this is this in the Bake Club book?
Speaker 3 (17:04):
The first cut is always.
Speaker 1 (17:06):
The hey toy, the okay.
Speaker 2 (17:09):
Oh my god is in the book. I'll pass the
plates around, okay.
Speaker 3 (17:12):
Perfect. So this is a bugle bar and you can
like personalize it in any way you want in that
you can add whatever sweet salty things you have in.
But it's basically been on repeat because if you're not here,
if you're not living the bugle I mean, come on with,
if you're not living the bugle life, you might want
to rethink you're approached away.
Speaker 6 (17:33):
We need one more, two more.
Speaker 3 (17:37):
Two more, two more?
Speaker 5 (17:38):
Okay, okay, I need I need another piece.
Speaker 3 (17:44):
I love you guys. Okay, we need more salty. It's sweet.
It bakes for twenty thirty minutes in the oven. It
is literally can't message I use for bagels?
Speaker 1 (17:56):
I mean, I mean, I mean and a bugles bugle
since I was a kid.
Speaker 3 (18:00):
They're like I was told, I literally have it all
over my life. It's a thing. Okay, So this is wacky.
Are you where do you want to go next? Savory?
Speaker 1 (18:07):
What's that?
Speaker 3 (18:07):
Okay? These are also in the book. This is a
stuffing cuissant, but we stuff it with all of with
pulled turkey, graving, cranberry sauce, Thanksgiving croissants. They're on the
menu at milk Bar right now too, just to help
celebrate Thanksgiving cuissants. In the book, they're stuffing cuissants, but
if you put all the Thanksgiving things in them, they're
(18:28):
Thanksgiving cuissants. So it's a compound butter. I warmed them
in the oven this morning. Elvis. Literally I turned on
my oven at five am because I was like, if
I'm a show up for my man, I'm a show
up big. You guys want to around.
Speaker 5 (18:42):
Nate is being a monster right.
Speaker 1 (18:43):
Now, picking the bugles off the top of I Love you, okay.
Speaker 3 (18:50):
And then the last is sweet. Actually, this is the
perfect way to end because it's a little minty. It's
a candy cake pretzel bark cookie. So it really is
all of the holiday season energy. We have these cookies.
They're gonna come on the menu at milk Bar. We're
doing this crazy cookie quest contest with McCormick that starts
(19:14):
right now. Oh yeah, and it's like show us your
best cookie energy. You in ten thousand dollars. It's got
a really.
Speaker 1 (19:20):
We love sponsors, the switch.
Speaker 5 (19:24):
It's all the Oh my god, that thanksgiving me, the
candy cane, candy cane, pretzel bark cookie.
Speaker 2 (19:30):
I'm gonna oh my gosh.
Speaker 3 (19:31):
Yeah.
Speaker 1 (19:31):
Okay. By the way, if you're driving to work right now,
IM going why are they torturing us? You can get
all of this in Christina's Bake Club cookbook. Let's make
this a New York Times bestseller.
Speaker 5 (19:42):
Now, I hope there's footage of Nate pushing women and
children out of the way to get the snacks and
not serve anyone else.
Speaker 3 (19:51):
Oh well, it is someone's gotten into five car. There's
definitely a five ten, twenty car pot.
Speaker 2 (19:57):
Thanksgiving things so hard and so you Elvis, I love that.
Speaker 1 (20:00):
So good, You're insane.
Speaker 3 (20:04):
I love It's like love eyes and hate eyes in
my direction of the.
Speaker 1 (20:07):
Same scary don't take a bite. Ask a question. My
question is how do you feel about ingredient substitutions, Like
if someone wants to use like stevia instead of sugar,
or like almondflour, what are your honest thoughts of that?
Speaker 3 (20:19):
I'm down to clown. Like the whole point of Bake
Club is show up as you are with what you
got and make it work. In life, I think the
tricky part of baking is when you get really fussy
about and you need exactly this and exactly that. Like
the reason, how did we even learn how to make
a chocolate chip cookie? I'm sure someone fudged something up.
(20:39):
Someone was like, I'm gonna put these little chocolate morsels in?
Is this a good idea? A bad idea? So I'm
down to clown. I just think you have to have
the insights and the intuition of making sure it tastes delicious.
I think that's the biggest thing. And there's nothing that's
more of a pet peeve than something that isn't like,
wildly out of control tasty.
Speaker 1 (20:56):
Then let's roll back the hands of time, Like who
was the first to eat an egg? Now that egg
came out of a butt of a chicken, I'm of
a chicken.
Speaker 3 (21:07):
Well maybe if you heat it up, maybe put it
in a pan and heat it up right, Then you're like, okay,
so sunny side up, scramps.
Speaker 1 (21:12):
Should I start eating up everything that comes out of
someone's butt.
Speaker 3 (21:15):
I it's a personal choice that you have to make.
Speaker 1 (21:20):
Okay, someone just said something interesting. How does Christina, stay
so hot eating all these baked goods?
Speaker 3 (21:26):
Is that from my husband? Well, go to work when
if you literally, if you walk today in the shoes
of someone that works at milk Bar, it's like a gym.
Speaker 1 (21:36):
Membership work up because you're working hard.
Speaker 3 (21:39):
I mean it's fifty pound bags of flour and sugar,
thirty pound bricks of butter, just to start a recipe.
You're on your feet all the time. There's no sitting
at milk but you know what I mean, there's no
crying in baseball. There's no sitting at milk. Any questions
for Christina, just silence. Oh we've had them too early.
They've already gone into.
Speaker 2 (21:58):
A food I've got over my pants.
Speaker 1 (22:01):
Look at Lee Scheggers and a coma down there, which
is how we love him. Thank you, Thank you the best.
Speaker 3 (22:11):
Thanks for letting me pop in and just sugar and
savory and crazy bomb you Mayo free.
Speaker 2 (22:17):
It was a Mayo than you, Christina.
Speaker 1 (22:20):
And I will say on a personal note that Christina
and I have several mutual friends, and everyone behind your
back says nothing but loving wonderful things.
Speaker 3 (22:29):
Guess what the feeling is mutual. It's the same for
you but it might be even louder. No, when I
say Elvis, it's just like Shrieks fan Club.
Speaker 1 (22:37):
You're incredible and your energy, your energy is even more
and more incredible than your recipes and your desserts. Thank you,
Christina Tosi. It's called bake Club, show up, show up.
We're gonna post it on our socials and everything and
blah blah blah.
Speaker 3 (22:52):
Have a great day.
Speaker 1 (22:53):
We will now. So now we have to talk to Lee.
Speaker 2 (22:56):
Yes, I don't wait, Lisa there counted as his interview.
Speaker 1 (23:02):
No, so, Lee Schrager, as we call him, the Cruela
Deville of of culinary love. We'll have a commed every
time he's on. He does nothing but just belittles us
and insults us and people.
Speaker 3 (23:16):
Have you followed Lee on Instagram?
Speaker 1 (23:18):
He's a great follow but he abuses that same people
love it.
Speaker 3 (23:23):
It's SaaS. It's straight up sas.
Speaker 1 (23:25):
Christina Tozzi, Thank you so much, Love Stallion.
Speaker 2 (23:28):
Good morning The Mercedes Benz Interview Lounge.
Speaker 1 (23:31):
By Boys Here Mercedes Benz s u V Stylish, powerful,
and sophisticated. Visit mbusa dot com for special Offersail
Speaker 3 (23:44):
Mister ran in the Morning Show
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