Eat and Drink Milk Bar's new 'Bombs,' Christina Tosi's secret roof and more in our behind-the-scenes look By GEORGIA KRAL July 25, 2014 10:27 AM Print Share fbShare Tweet Email 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.) The new Egg & Cheddar Bomb Photo Credit: GEORGIA KRAL Milk Bar's egg & cheddar menu item has been re-imagined. Say goodbye to the croissant-like bread and hello to the Bomb. Behold: the Egg & Cheddar Bomb, sliced in half to display the egg, cheddar cheese and Sriracha cream cheese. It's topped with more cheese and julienned Spanish onions. The Cubano Bomb Photo Credit: GEORGIA KRAL 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. Those Egg & Cheddar Bombs Photo Credit: GEORGIA KRAL Egg & Cheddar Bombs, just out of the oven. Milk Bar tests baking times and ingredient ratios obsessively. All bread and bakes items are prepared and cooked at the Williamsburg bakery, and then delivered to the four other NYC locations. 6" apple pie cake Photo Credit: GEORGIA KRAL This delicious and almost healthy tasting beauty is made with brown butter and cinnamon cake that's been soaked in apple cider, brown butter cheesecake, pie dough crumbs and apple compote. Pie dough frosting finishes it off. 6" chocolate chip cake Photo Credit: GEORGIA KRAL This chocolate chip cake is soaked with passion fruit puree and layered with passion fruit curd, chocolate crumbs and rich coffee frosting. Compost cookie dough Photo Credit: GEORGIA KRAL The Compost Cookie, with pretzels, potato chips and chocolate chips, is the most popular cookie at Milk Bar. Birthday cake crumbles Photo Credit: GEORGIA KRAL Ever had Milk Bar's birthday cake? Recognize this stuff? Industrial-sized equipment Photo Credit: GEORGIA KRAL It takes the big guns to get everything made! Christina Tosi said at the height of production, Milk Bar makes 50,000 cookies a day! Four big mixers Photo Credit: GEORGIA KRAL To make the cookies! (And other stuff, too.) Christina Tosi's special place Photo Credit: Momofuku Milk Bar Tosi's office is in a "little nook" in the back of the operations office above the Williamsburg location. Sometimes, she sneaks out the window onto an 11,000-square-foot roof. Luke Sky Dance-In Photo Credit: GEORGIA KRAL At Milk Bar, even the walk-in refrigerators and freezers have creative names. Walk-In Texas Ranger Photo Credit: GEORGIA KRAL Because of course Chuck Norris is an inspiration. Walk-In Phoenix Photo Credit: GEORGIA KRAL Everybody loves Joaquin. Christopher Walk-In Photo Credit: GEORGIA KRAL If at your workplace, thinking about Christopher Walken was required everyday, wouldn't you be happy? Johnnie Walk-In Black Photo Credit: GEORGIA KRAL For a good time, hit up the Johnnie Walk-In Black. By GEORGIA KRAL Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.