Advice Line with Christina Tosi of Milk Bar

**Guy Raz** (0:00)
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Hello, and welcome to the Advice Line on How I Built This Lab. I'm Guy Raz. This is the place where we help try to solve your business challenges. Each week, I'm joined by a legendary founder, a former guest on the show, who will help me try to help you. And if you're building something and you need advice, give us a call, and you just might be the next guest on the show. Our number is 1-800-433-1298.
Leave us a one-minute message that tells us about your business and the issues or questions that you'd like help with. All right, let's get to it.
Joining me this week is Milk Bar founder, Christina Tosi. Christina, great to have you back on the show. Welcome back.

**Christina Tosi** (3:07)
Guy, I've missed you.

**Guy Raz** (3:09)
I know you too.

**Christina Tosi** (3:10)
It's been so many years.

**Guy Raz** (3:11)
I mean, you were on the show back in 2019 It was a live show. It was so fun. I remember that show. It was like jammed. People were cheering. They were so excited to see you. If anyone listening has missed that episode, go back and listen. We'll drop a link to it in the show notes. So check it out. The basic story, Milk Bar started in 2008 Christina opened up the first Milk Bar where they popularized, she popularized cereal milk, ice cream, compost cookies, the now famous Milk Bar pie, which is insane.
Fast forward to today.
Their cookies and treats and ice creams are available at thousands of retailers, Whole Foods and Sprouts and Walmart, and they're so good. Christina, the brown butter chocolate chip, the super crunchy mini cookies are so insane. They've completely messed up my, I'm going to not do sugar, but-

**Christina Tosi** (4:00)
A little bit of sugar never did me wrong.

**Guy Raz** (4:03)
But I can't eat the whole bag. That's a problem. I just look at it.

**Christina Tosi** (4:08)
It's the crunch. We're texture hounds.

**Guy Raz** (4:11)
They're so good. I know you stepped down as CEO of Milk Bar a couple of years ago to focus on the creative side of the business, which is I think probably the most interesting, the funnest part of the business, and I urge everybody to do that.
Can you give us a quick update on what you've been up to these days and a little bit about your role at Milk Bar?

**Christina Tosi** (4:31)
Guy, when I think about the time we got to spend in person in 2019, we had no idea that night that the way that we walk through the world would change so dramatically a year from then, let alone we're what, five, six years from then now, seven years almost.