The menu at Milk Bar officially changes today, July 30, and the dessert arm of the Momofuku empire has a bunch of new and old treats that will be available from now until October 29. For now, we’re saying goodbye to the Chocolate Jimbo cake and truffles, the Strawberry Lemon cake and truffles, Pastrami Pockets, Cornbread, and Strawberry Milk.
By popular demand, Milk Bar will keep Confetti Cookies and Grasshopper Pie on the menu. Milk Bar is also bringing back the Chocolate Chip cake and truffles and the Apple Pie cake and truffles for the season.
In New York, each location of Milk Bar will have its very own dedicated soft serve: Compost Cookie in Williamsburg, Crack Pie in the East Village, Blueberry and Cream Cookie in Midtown, Candy Bar Pie in the Upper West Side, and Birthday Cake in Carroll Gardens.
Finally, Milk Bar is launching a series of newly tweaked baked breads: Blueberry Bagel Bomb (fresh blueberries puréed and folded with cream cheese, baked with bagel dough, and topped with a salty sweet streusel topping), Cubano Bomb (house-roasted pulled pork, marinated Cuban mojo style, combined with ham, pickles, and mustard, baked into bagel dough and finished with sea salt), Bagel Bomb (bagel dough filled with smoky bacon scallion cream cheese, topped with everything bagel spice), and Egg & Cheddar Bomb (Sriracha cream cheese spread, egg, Spanish onion, Cheddar cheese, and crackled pepper baked into a quick and easy bread).
If you can’t make it to Milk Bar, they’ll ship to you nationwide, and just so you know, a seventh location of Milk Bar will open in SoHo this fall.
For the latest food and drink updates, visit our Food News page.
Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.