For me, I love Portland. I love the food scene, I love the vibe, the environment.

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• Christina Tosi:

  There's nothing worse than not being excited about a trip.

• Christina Tosi:

  Milk Bar is a quirky American bakery, where the original inspiration is the humble beginnings of Am

• Christina Tosi:

  I used to exist on just two or three hours of sleep, no problem, like sleep wasn't even a thought.

• Christina Tosi:

  Baking without gluten is an awesome challenge in terms of the opportunity to learn so much more abo

• Christina Tosi:

  I think a lot of people think being in the kitchen is being really serious, and especially that bak

• Christina Tosi:

  When I'm menu-developing at Milk Bar, I'll go for weeks at a time where all I'm doing is testing ou

• Christina Tosi:

  I love the challenge of thinking about how we might approach a bowl of cereal. People are getting s

• Christina Tosi:

  There are so many messages out there about what you should be eating and drinking and what you shou

• Christina Tosi:

  I have this nook at Milk Bar that's my office, and my desk was just full of every box of Kellogg's

• Christina Tosi:

  I really didn't have a big relationship with Vegas until I was in my 20s, and now I probably come o