Any team member, any community member wants and needs to know they count, that they're welcome, and that they're important.

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• Christina Tosi:

  I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, r

• Christina Tosi:

  Baking's meant to be done at home. It's meant to be a good time. It's not about, like, hoarding sec

• Christina Tosi:

  I like to be in over my head always, at all times.

• Christina Tosi:

  I love cookbooks. I certainly have my fair share at home, but I'm a really funny cookbook person: I

• Christina Tosi:

  I chose a career in the kitchen because the thought of sitting and doing the same thing every day a

• Christina Tosi:

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

• 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