NEW YORK CITY — Crack pie and compost cookie fanatics, or those looking to create something out of the ordinary, can now cook their way through the scrumptious and zany Momofuku Milk Bar cookbook in a series of classes at the bakery's Williamsburg production kitchen.
The classes, the first-ever offered by the beloved hipster bakery, will kick off on Valentine's Day and are $50 per person for all ages at the 382 Metropolitan Ave. kitchen. Momofuku Milk Bar's "Bake the Book" series, helmed by chef Christina Tosi and her team, will run through February with the fourth and final installment on March 5.
All ingredients and tools will be provided at the kitchen.
The first class, offered on both Feb. 14 and March 5, begins with learning to make cereal milk, one of the bakery's most popular items, which is milk infused with cereal flavor, and crack pie, an addictive confection that features an oat cookie crust and a salty-sweet filling. Participants will be able to take home their own versions of these treats.
The second class will explore how to take household snacks and "bump up their flavor." Participants will take home a dozen cornflake-chocolate chip-marshmallow cookies and a Ritz crunch crust that they're encouraged to turn into their own pie at home.
The next installment focuses on "the crumb," the subject of chapter three in the cookbook. According to the bakery, students will "learn how we make sandy bits of flavor and incorporate them into baked goods."
Each person will take home one home one dozen blueberry and cream cookies, birthday crumbs and chocolate crumbs.