Our friends over at The Feast recently toured David Chang's new Williamsburg outpost of the Momofuku Milk Bar.
Pastry chef/partner Christina Tosi explained to Feast how Momofuku's bakers were cranking out all their goods from their tiny 750 square foot kitchen in the East Village, and even rented a Harlem kitchen to handle the overflow.
The new 11,000 square foot kitchen will now be a base of operations for Chang's whimsical homemade dessert shop, with decadent specialities like the 'garbage compost cookie' and famed 'crack pie' (mmm!).
The new kitchen houses many strange ingredients not normally found in pastry shops, like ketchup and sriracha. And Tosi is candid about what makes Momofuku's cookies so delicious. "There's so much butter that we forced into them, they have be cold before they get baked otherwise they go flat like a pancake."
WATCH to see baking in action: