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    Inside Milk Bar's mad lab for sweets

    by Jenn Harris, Los Angeles Times May 20, 2019 4 minutes

    LOS ANGELES - "I want some cheese crisps."

    "I want to go look at this Easter stuff."

    "This is the most magical place."

    "Ooo, what's zebra caramel corn?"

    Christina Tosi is rapid-firing as she enters Ralphs on La Brea Avenue and 3rd Street. She's pushing a cart, zigzagging around the bakery section, locking eyes with every plastic-wrapped cookie, slice of cake and bag of mini doughnuts around her. The Milk Bar founder, responsible for turning cereal milk from a thing at the bottom of your breakfast bowl into an actual "flavor," is on an inspiration expedition at one of her favorite places in the world: the supermarket.

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