Milk Bar’s new ‘Bombs,’ Christina Tosi’s secret roof and more in our behind-the-scenes look

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• Milk Bar is shaking up its breads menu in a major way. In addition to the new Egg & Cheddar Bomb, the popular Pocket – the Pastrami & Rye and the Cubano – are being phased out. Now, Bombs are the thing. Take a look at the new Cubano Bomb: it’s basically a Cuban sandwich inside a delicious white bread bun made with Milk Bar’s bagel dough. Filled with house roasted, hand-pulled pork marinated Cuban mojo style, ham, pickles and mustard, it’s got that Momofuku Milk Bar touch.

  Chef de Cuisine Jacob Adams said he’d been working on the new prototype for about two months, and intensely in the past week and a half. There have been six or seven different prototypes, he said. They seem to have reached perfection, though Adams said it’s not 100% there yet. The Bomb is a salty, spicy and delicate delight. And there’s even a health benefit to the bomb: less butter.

  “The buns [bombs] are a little better for you,” he said.

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When Milk Bar unveils new menu items, there’s reason to celebrate. Christina Tosi (chef, owner, founder) and team are known for creative concoctions. From savory items to soft serve ice cream to cookies and cakes, inventive twists on comforting classics is what they do best.

We stopped by for a behind the scenes look at some of the new items and a behind-the-scenes tour of the giant Milk Bar bakery in Williamsburg. The new menu launches at all locations and will be available for shipping on Wednesday, July 30

Here’s what we saw (and tasted.)