Latest news with #MilkBar
Malaysian Reserve
3 days ago
- Business
- Malaysian Reserve
Premier Protein® and Milk Bar® Launch New "Power Hour" Protein Menu
Fans nationwide will be able to enjoy the ultimate sweet treat – one that doesn't sacrifice flavor for nutrition TLDR: Premier Protein and Milk Bar have teamed up to deliver the ultimate summer collab – introducing the new Protein Menu, designed to fuel your health journey and keep the party going with a FREE 'Power Hour' every day in August from 3pm – 4pm!* Premier Protein has launched a new look & feel, featuring a refreshed logo and redesigned packaging across its entire product portfolio. In support of Premier Protein's Shakes for Shifts initiative, nurses can now enter for the chance to win a Power Hour delivery for their unit or show their ID at any Milk Bar location to receive an extra 20% discount throughout the month of August. All Premier Protein x Milk Bar assets can be found here. EMERYVILLE, Calif., July 28, 2025 /PRNewswire/ — Premier Protein understands the power of an afternoon sweet treat – but doesn't believe in sacrificing flavor for nutrition. That's why they're collaborating with the iconic team at Milk Bar to deliver protein-packed menu items this August. That's right, the minds that brought you the viral cereal milk ice cream, birthday cake truffles and compost cookies are now baking with the dependable, yet delicious, Premier Protein to create a decadent Protein Menu all month long. The Perfect Afternoon Pick-Me-Up In support of the new Protein Menu, Milk Bar will be hosting a daily Premier Protein Power Hour, right when that afternoon slump hits! During the hours of 3pm – 4pm, fans can get one protein menu item for FREE*, ensuring your midday treat has the power to fuel your journey and keep the party going! 'As a mom, business owner, and eternal dessert lover, I'm always looking for ways to fuel my day without sacrificing deliciousness,' said Christina Tosi, founder of Milk Bar. 'That's why I'm so excited to team up with Premier Protein on this delightfully unexpected yet truly crave-worthy collaboration, proving you really can have your cake and eat it too.' The Protein-Packed Lineup 'At Premier Protein, we believe that a health and wellness journey shouldn't mean compromising flavor. That's why we've partnered with Milk Bar, whose creativity and impressive flavor innovation we've long admired, to bring to life a delicious menu made with some of the most popular products in our portfolio,' said Amy Larek, Senior Director of Marketing, Premier Protein. The Premier Protein x Milk Bar menu includes a Blueberry Pancake Super Cookie, Mega Milkshake Caramel Cake and Power-Packed Tiramisu Truffle. To sweeten the deal and to offer an added protein-packed punch, each Protein Menu item will be served with a free Premier Protein High Protein Shake in Vanilla, Chocolate, or Café Latte. It's time to mix and match a protein collab item with your favorite shake flavor. Premier Protein x Milk Bar Protein Menu: Blueberry Pancake Super Cookie – Made with the Premier Protein Vanilla 100% Whey Protein Powder, the Blueberry Pancake Super Cookie packs 10g of protein in every deliciously chewy cookie. With tangy blueberry and rich maple notes, this cookie is sure to satisfy any sweet craving. In addition to popping up in four Milk Bar locations, the cookies will be available for nationwide shipping at Mega Milkshake Caramel Cake – An in-store exclusive in NYC, LA and DC, the Mega Milkshake Caramel Cake is a soft sponge cake made with Premier Protein Vanilla 100% Whey Protein Powder and topped with a decadent caramel drizzle. For an interactive protein experience, grab a High Protein Shake of your choosing (we recommend the vanilla!) and pour it over the top for an ooey gooey, protein-packed cake experience! Power-Packed Tiramisu Truffle – By popular demand, the team at Milk Bar is thrilled to be bringing the much-requested tiramisu treat to life! With a delicious mascarpone filling within a coffee-flavored truffle base soaked in a Premier Protein Café Latte High Protein Shake, each truffle features a creamy protein-packed core and dark chocolate shell, dusted with Premier Protein Chocolate 100% Whey Protein Powder. This tiny truffle packs a serious punch, delivering on all your tiramisu cravings with a rich coffee flavor and decadent chocolate coating. The Premier Protein x Milk Bar menu items will be available at the NYC, LA and DC Milk Bar flagship locations in-store and for delivery in those cities on DoorDash, UberEats and GrubHub. For fans who can't make it to the flagship stores, Blueberry Pancake Super Cookie will also be available at the new Chicago Milk Bar store and online at for delivery nationwide. Even More to Celebrate Calling all nurses! Building on the launch of Premier Protein's 'Shakes for Shifts' initiative, a program aimed at taking care of those who take care of us, nurses can now enter for the chance to win a Premier Protein x Milk Bar delivery to your unit! Because long shifts deserve a sweet treat powered by protein. Lucky winners will be randomly selected throughout the month – registered nurses with an active license only! Or show your ID at any Milk Bar location to receive an extra 20% discount. This promotion will run all month long.! To learn more or find where to purchase, visit You can also learn more and find recipe inspiration on Premier Protein's Instagram, Facebook, TikTok and Pinterest pages. *Full menu only available at participating Milk Bar locations (NYC, LA and DC) and on partner delivery apps (GrubHub, UberEats and DoorDash). Premier Protein collab item is free with purchase during Power Hour (3pm – 4pm). ** Blueberry Pancake Super Cookie available in an extended market – Chicago. BellRing Brands, Brands, Inc. is a dynamic and fast-growing consumer brands business with the purpose of Changing Lives with Good Energy. Focused on growing the convenient nutrition category, the company's brands include Premier Protein, the #1 ready-to-drink protein and convenient nutrition brand, and Dymatize, the brand behind the #1 hydrolyzed protein powder. A culture-driven, pure-play company, BellRing Brands believes nutrition is at the core of a healthy world and produces products with best-in-class nutritional profiles and exceptional flavors. Its products are distributed in over 90 countries across club, mass, food, eCommerce, specialty, drug and convenience. To learn more visit MILK BARMilk Bar is a sweet shop that's been turning familiar treats upside down since 2008. Founded by James Beard Award-winning pastry chef Christina Tosi, Milk Bar first opened its doors in NYC's East Village and has developed a loyal fanbase in the fifteen years since. Named one of the most innovative companies in the world by Fast Company in 2022, Milk Bar is currently available across 12 bakery locations in NYC, LA, Washington DC, Las Vegas and Seattle, ships treats nationwide through an eCommerce care package platform and most recently launched a line of grocery products, available nationwide in major retailers such as Whole Foods and Costco. Milk Bar is also available on demand in various cities across the country in partnership with delivery providers such as DoorDash. For more information, visit
Eater
28-05-2025
- Business
- Eater
Detroit's Acclaimed Sister Pie Will Temporary Close as American Financial Crisis Looms
Sister Pie, hailed as one of the best pie bakeries in America, is taking a breather and temporarily closing next month. Founder Lisa Ludwinski, a James Beard Award finalist in 2019, hasn't shared how long the bakery will stay closed. In a Facebook post, she cites the need for 'a period of rest and radical reconfiguration.' Ludwinski, a cookbook author who moved to New York to work for Christina Tosi's Milk Bar before returning to Michigan, alluded to a variety of reasons for her decision, including a looming financial crisis and recession. Saturday, June 8, is Sister Pie's last day in its present incarnation. 'I've arrived at the conclusion that the business isn't working in its current state,' her Facebook post made on Wednesday morning reads. The bakery debuted in 2015 and immediately drew acclaim, earning national recognition. That year, Ludwinski was named an Eater Young Gun, recognizing emerging culinary talent all over the country. Ludwinski, who wasn't immediately reached for comment, writes on social media that 'although the spirit of Sister Pie is alive and well,' the start of 2025 showed her that she needed to make changes. While the bakery, 8066 Kercheval Street, won't be open to the general public while Ludwinski plots its future, the space will host an occasional event, including pop-ups, in the interim. Sister Pie will also fulfill special orders and offer baking classes. She adds: 'There's a lot I don't know right now, like how long this interlude will last or what Sister Pie will look like when we come back, but I'll keep you posted.' Ludwinski encourages fans to visit before the closure to support her staff. Sister Pie , 8066 Kercheval Street, temporarily closing on Saturday, June 8. Sign up for our newsletter.
Otago Daily Times
06-05-2025
- Entertainment
- Otago Daily Times
Coffee became a career
Celeste Wong caught the coffee bug working after school at Strictly Coffee in Dunedin. Two decades later, her passion for the popular bean has not wavered, and she has just released her first book Coffee Creations . She tells Rebecca Fox how a ''side thing'' became an unexpected career. Pulling shots at London's now legendary Flat White and Milk Bar cafes, Celeste Wong had plans. ''Coffee was always just like, this is the side thing until I like figure out what I want to do. Because I was doing a bit of fashion, I started like acting.'' For Wong coffee had always been an interesting hobby, starting out as an after school job at Strictly Coffee in Dunedin being mentored by Jason Chan, a food science major who was doing latte art before the concept hit social media. ''I'd never seen anything like it. So obviously I got the bug. I was like, 'OK, I want to know everything'. And he kind of took me under his wing like a little sister and sort of taught me everything.'' After finishing university, where she studied marketing and design, she headed for Melbourne following Chan, who had established himself in the city's coffee scene. ''I ended up running Jason's cafe and got a bit of reputation there. But this whole time I didn't think I was going to be doing coffee.'' That was despite being quite serious about it and having a talent for it. ''It was one of those things that if you are good at it and you're interested in it, it means that you can kind of have a job anywhere.'' So it was no surprise that when she headed to London in 2007, she ended up working for Flat White cafe in Soho at the very start of the specialty coffee scene there — when Londoners had no idea what a flat white was. ''It was just so amazing to be in a group of Australians and New Zealanders, like a family, like almost like an instant group of friends in a way. I was sort of a bit resistant to it, but because I always thought 'I'm going to get out, but I really love the work'.'' Wong, who goes for straight black filter coffee first thing and then a flat white later in the day, loves the autonomy of making coffee. ''It almost gets to a point where, you know, when you're making coffee it feels like you're kind of in a trance, in a dance, because it's also so busy. So you don't have time to worry about any of the other things.'' She ended up staying at Flat White and then helped open up and run its sister cafe Milk Bar. ''So we were super, super busy, got a really good reputation. We were educating people about what a flat white actually was.'' It was during this time she got her moniker ''The Girl in the Cafe'' as that was what people would say to her when they met her in the street. ''I'd be like 'you're long black, or latte with two'.'' In 2013, Wong was named as one of London's top five baristas by The Financial Times. ''I was like, 'hang on, this thing that I've been trying to reject for so many years is the one concept'. Like boyfriends, they come and go. And I'm like, but coffee's always stayed. So I always joke that coffee was my longest relationship.'' When Flat White was sold, she moved to award-winning Australian cafe Lantana. She wanted to bring food back into the mix with coffee, as in the Melbourne breakfast culture where good coffee always went with good food. She believes coffee and food is going to be the next trend. ''London was just, you're either [a] great coffee and sort of a really minimal food offering. Or there was great food and the coffee was really average. And so I changed their coffee offering and I trained their staff. And I was sort of running one of their cafes as well. And that was really fun.'' Wong then decided to test the waters with a blog and a web series under the title ''The Girl in the Cafe'', which combined her love of coffee, food, education and people. It played on Air New Zealand's international flights for about two years. ''I thought it was going to help people. So that's when I quit my job, that's when I had to become a little bit more entrepreneurial. Things just started to grow from there organically really.'' These days she lives in Lisbon, Portugal and returns regularly to London for work, where she does a lot of consulting for cafes, brand strategies, coffee machine testing, tasting and marketing work. She has also continued with some acting, starring in the critically acclaimed My Wedding and Other Secrets film and more recently TVNZ's Motherhood Anthology series, as well as more recently having a leading role in a short film, Further Away. She has realised her love of coffee borders on obsession, but she believes it comes from the ability of the drink to bring people together. ''That's the thing that's really interested me. Like you could be anywhere around the world and if someone likes coffee, you don't have to talk about it, but you've got a common interest, you relate.'' Her sold-out book event at Dunedin's Grid Roastery was a good example, she says. ''It's just an example of a community coming together over some brown roasted beans or a brown cup of liquid. I mean, it's kind of weird when you think about it. But the amount of people who just get really passionate about it and they want to know more, its kind of fascinating.'' A book is something she always wanted to do, and it was important for her that it provided really accessible and achievable information for both specialty coffee lovers and those who have yet to discover its charms, as well as to be beautiful, and represent how she feels about coffee — ''inspired''. ''I also realised, especially the coffee industry, can be really intimidating and kind of quite niche. '' The book includes information on types of beans, how they're processed, different methods to make coffee, cold brew, different coffee drinks and plenty of recipes, including of course one for a flat white, but also ways to use coffee in surprising ways — flavouring food and in cocktails other than an espresso martini. She liked that when she returned to New Zealand there was still a grassroots feeling about the coffee industry compared to Europe and some parts of America, where it has become very technical and elitist. ''And my argument is that you could still make a really good coffee without that. I'm like, get good coffee beans. Get coffee beans that you like.'' A cup of coffee is also not as expensive as it is in the United Kingdom, where a flat white is about £4.50 - about NZ$10. Wong also likes mixing things up and using coffee as a flavour enhancer. One of her favourite recipes from the book is the Margarita Sunset. ''That was a surprise. I didn't know that coffee would be pretty good with tequila. When I was testing that, I was like, 'that's pretty good'. I'm always experimenting.'' She admits going to a cafe, it can sometimes be hard to just switch off and not be critiquing her cuppa. ''It's an occupational hazard, its taken a while to get to that point where I'm not even thinking about it.'' There have also been some tough times. In her family expectations were high, and her parents found it difficult to grasp what she did. ''I mean it's been a fight - a lot of tears in the basement of Flat White, just trying to explain what I'm doing.'' She hoped the book would help with that understanding. ''This is special to me, this is my kind of story as well. It's kind of cool that in 2023 coffee surpassed tea consumption in the UK ... we would never back in the Flat White days [have thought] that you could ever infiltrate such a strong culture.'' Espresso energy balls Makes 12 to 14 I can't believe I'm sharing this recipe. These were so popular at my pop-ups, other cafes started ordering them from me! Despite constant requests for my secret recipe, I kept it under wraps... Until now. You're welcome! These make the perfect healthy snack. They are gluten free, vegan and use all natural ingredients (with no salt or sugar). Organic ingredients are best too. Ingredients 2 double shots of espresso or strong filter coffee 1 Tbsp raw cacao nibs 175g pitted dates 125g cashew nuts 1 tsp vanilla extract or ˝ vanilla pod soaked in espresso 1 Tbsp ground cinnamon 1 heaped tsp coconut oil Desiccated coconut, to coat Method Blend all the ingredients together in a food processor until combined. If the mixture seems a little soft, add more cashews or coconut oil (this will help them set once cold). Use a teaspoon to form the mixture into 12 to 14 balls weighing about 20g. Roll the balls in desiccated coconut to coat them all over, then serve. Store any leftovers in an airtight container for up to two weeks. Coffee margarita sunset The enchanting allure of a margarita - a true elixir of joy. While tequila may not be my forte, there's an undeniable magic when it joins forces with tacos. Fond memories linger of an unforgettable taco and margarita affair in Los Angeles, curated by Bill Esparza. It showcased a delicious introduction for me into the vibrant world of Mexican flavours. Though I love the tangy embrace of a margarita, I can't take too many. Introducing coffee into this established cocktail adds a somewhat nuanced element on the palate. Picture a ripple of cold brew or cold filter delicately floating on top, offering not only a visual feast but a sophisticated taste to elevate the experience. Ingredients Salt Ice cubes 15ml agave Syrup 30ml lime juice 30ml Cointreau or triple sec 50ml tequila blanco or reposado 30ml strong cold brew, filter coffee or espresso, cooled Method Salt the rim of a chilled glass and add some ice. Fill a cocktail shaker with ice, add the syrup, lime juice, Cointreau and tequila, and shake. Double strain into the glass and float the coffee on top - go for a cold brew for a delicate, refined look. Coffee sauce for beef Inspired by one of my favourite spots in Lisbon - a hidden gem where locals gather, laugh and connect over food - this recipe holds a special place in my heart. The old-school taberna, complete with an ageless stainless steel bar, is my go-to spot where I enjoy a solo date-night meal and a beer. The patient and long-standing wait staff, who have come to know me over the years, endure my attempts at Portuguese as I order the same thing every time to perfect my dash of Portuguese authenticity. Curious to try something new, I perused the menu and discovered a dish called bife a cafe - beef with coffee sauce. Intrigued, as I'd never heard of this, I decided to step out of my routine. The waiter assured me it's a traditional Portuguese dish and described the sauce - coffee, cream and mustard. Served with medium-rare beef, fries and rice, it was surprisingly delicious and a whole new experience. The coffee flavour really came through strongly, and it combined beautifully with the cream. The waiter revealed the secret: two espressos in the sauce. Eager to recreate it but with a touch more acidity, and maybe slightly less coffee, I'm sharing this adaptation.I prefer using French wholegrain mustard, but Dijon will work too. The sauce is quite thick and the coffee flavour shouldn't be overpowering. Enjoy this unusual but flavourful journey! You can serve this sauce with field mushrooms or cauliflower steaks for a vegetarian option.
Time Out
30-04-2025
- Entertainment
- Time Out
This neon-lit shuffleboard bar from London is officially open in Chicago
The Brits are here. The London-based, high-tech shuffleboard bar Electric Shuffle just opened in River North at 488 N La Salle Drive, serving cocktails and food alongside exciting gaming opportunities. The 7,000-square-foot space delivers a vibrant, retro-inspired setting for gaming and gathering with friends. Evoking the vibe of a house party, you'll find vinyl records, vintage art and Chicago-centric décor all throughout the destination, accented by neon signs and a glowing main bar that serves as a centerpiece. The custom shuffleboard tables—boasting a camera vision technology created by a rocket scientist!—can accommodate groups of two to 20 folks each for 90-minute sessions, so grab as many friends as you want on your way in. The destination can also host up to 250 guests at once, linking tables together for a tournament, complete with live leaderboards throughout the venue. Seems like the city's top bowling alleys have some competition now. In addition to it all, Chicagoans can hang out on the on-site patio, which features a pergola and seating for 25, ideal for people watching and sipping cocktails. Speaking of drinks: expect classics and more modern creations to share space on the imbibing menu. There's the Spicy Lucy margarita made with house-infused jalapeño tequila, for example, and the salted caramel espresso martini, which adds a salty spin to a fan favorite. Weekday happy hour specials abound as well. On the food front, expect elevated bar fare, including truffle parmesan fries, hot honey pepperoni pizza and vegan chile-glazed tempura cauliflower. Feeling fancy? Order a slice of Milk Bar's Shuffle Celebration Cake—complete with a sparkler. 'We created Electric Shuffle as a place that feels like a timeless house party, where friends and colleagues can connect—whether it's over happy hour, weekend brunch, a team outing or game night,' said Gene Ball, president of Electric Shuffle U.S., in an official press release. 'We design our spaces, games, food and drinks to feel familiar, fun, and, most importantly, welcoming.'
Time Out
29-04-2025
- Entertainment
- Time Out
This outrageously decadent stuffed croissant will be available in Chicago for a limited time only
Milk Bar is making a splash in Chicago. The iconic New York-based dessert shop helmed by Christina Tosi opened its first Chicago store in February on the first floor of The Hoxton hotel in the Fulton Market District. Now, Tosi is teaming up with Daisies pastry chef Leigh Omilinsky to create a limited-time croissant that will satisfy your sweet tooth. The Bake Sale Croissant will be available only at the Daisies café in Logan Square starting Thursday, May 1 at 7am all throughout the month. The croissants are first come, first serve, so you'll want to get in line early. Stuffed with chocolate chip cookies, funfetti sprinkle cookies and a chocolate fudge brownie, the collaboration is the stuff of culinary dreams: the treat is topped with malted vanilla mousse, mini cookies and a colorful dash of rainbow sprinkles. Can you think of anything more decadent? What's more, a portion of proceeds from the Bake Sale Croissant sales will benefit Cookies for Kids' Cancer, an organization that funds research for pediatric cancers. Who is counting calories when your purchase helps support kids? 'We're beyond excited to be teaming up with Christina Tosi and Milk Bar—who I've long admired—for our Daisies Croissant Collaboration series,' said Omilinsky in an official statement. 'This collaboration is all about flavor, creativity and indulgence, and we had so much fun dreaming up a croissant that brings that signature Milk Bar magic to life.' This isn't the first crave-worthy collab that involves Daisies. The team previously created the now famous Chicago-style hot dog croissant with the Wiener Circle a while back. Omilinsky and partner Joe Frillman are also responsible for the Dill-Co pickle croissant that made the waves on social media to celebrate Wilco's 30th band anniversary in 2024. And who can forget the chocolate puck croissant collaboration with the NHL and the Chicago Blackhawks?
