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Melanie Wong | Aug 9, 202111:50 PM     4

New York's famed Milk Bar has been blanketing the San Francisco Bay Area with pop-up events and pick-up/delivery through a partnership with DoorDash to test out potential locations for brick-and-mortar expansion. https://www.doordash.com/store/milk-b...

When this blitz started a month ago, a friend shared his purchase with us. To say we were underwhelmed would be the understatement of the year.

The cookies had frost clinging to the inside of the sealed individual plastic wrappers. Laying the packages out in the sun warmed them up from icy cold. I tasted the famous Corn Cookie and the Compost Cookie, and that was more than enough bad mouthfuls for me. Both had levels of sweetness way above what San Francisco palates run across in local desserts. All the candy and carnival additions made these taste like over-sugared snacks for kids. The soft texture without having any chewiness was off-putting to me, especially the raw flour undertone, as the dampness and tenderness seem to be achieved by intentional underbaking. William said these brought to mind vending machine FritoLay Grandma's Cookies but refurbished for the upmarket. I would agree, plus the extra feature to appeal to raw cookie dough eaters.

As bad as the cookies turned out to be, the B'Day Truffles were even more unpalatable. These combine the worst parts of cake pops and Indian burfi, add in colorful rainbow sprinkles, glaze with white chocolate, and then coat with sugary "sand" grit, as if these needed any more sugar. Disgusting taste and unpleasant raspy mouthfeel.

The one bright spot in this tasting was the Milk Bar Pie. Wrapped in a simple fast food style cardboard hand pie sheath, this was a surprisingly thin and small wedge for $6.50. This photo on IG shows the type of packaging but with a slice that's about double the size. https://www.instagram.com/p/B3HwgegnbRf/ This had all the Americana flavors of classic chess pie but with a stickier and more buttery filling. And that oatmeal cookie crust lent a rustic, everyman appeal. If you want to try making the good part of this tasting at home, here's the recipe for Milk Bar Pie (fka Momofuku Crack Pie): https://www.inquirer.com/philly/food/...

Our distaste for the product line was evident in the ample remains and even some unopened packages left on the table. Initial polite refusals among the four of us, "oh no, you should take that home yourself" escalated on my part to, "don't try to sneak that thing into my purse". None of us wanted any more of Milk Bar.

So I have to ask Ch'ers across the country --- why is Milk Bar so popular? I do recall a New Yorker commenting on one of my social media posts about a wine country bakery that there were no good cookies in New York any more. I didn't understand it at the time, but I suppose if Milk Bar represents the height of the craft, I guess I do now.

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Milk Bar is an award-winning bakery known for its familiar yet unexpected desserts including Milk Bar Pie, the Compost Cookie, unfrosted layer cakes...

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