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The famous pastry chef has a message for the companies moving in on cereal milk territory
Tosi has trademarked the term “cereal milk.”
As the saying goes: “Imitation is the sincerest form of flattery.” But that doesn’t mean you have to accept it, at least according to famous pastry chef and Momofuku Milk Bar founder Christina Tosi. Within the past few months, there has been a rise in the cereal milk trend, with brands such as Ben & Jerry’s and Burger King coming out with cereal milk ice cream and shakes. Tosi has recently spoken up about the “innovations,” and I’m sure many can agree that nothing comes close to the original.
“Though I'm flattered at one level by the recent influx of copycatters, it should go without saying, you can never outdo an original,” Tosi told AM NY.
One that particularly hit close to home was Burger King’s new Froot Loop and Lucky Charms shakes, which are very similar to Milk Bar’s cereal milk shake (made with milk, cornflakes, brown sugar, and a pinch of salt) and fruity cereal milk shake (fruity cereal milk soft serve blended into a milkshake), which is available at the Toronto location.
“Inspiration is one thing. Stealing is another. Be brilliant, give yourself more credit than that. Come up with your own universe,” Tosi said. “You’ll always be welcome in ours.”
Burger King isn’t the only company that has been inspired by Tosi’s magical creations — New York-based skincare and makeup company Glossier also recently launched a beauty product, Birthday Balm Dotcom, inspired by Milk Bar’s Birthday Cake. The multipurpose moisturizer is a sheer and shimmery salve that smells like one of Tosi’s famous treats.
To read about Tosi’s take on Kellogg’s, cereal in general, and the creative process, click here.