The bakery's founder Christina Tosi announced the decision in a statement explaining, "Starting today, it will be known as Milk Bar Pie"
Milk Bar’s famed Crack Pie has been given a new name.
Since the bakery’s opening over 10 years ago, the Crack Pie has been a foodie’s favorite — however, its moniker has sparked controversy for seemingly making light of the seriousness of crack cocaine addiction.
In response, Milk Bar’s founder Christina Tosi announced on Monday that the Crack Pie will now be called Milk Bar Pie.
“We’ve made the decision to stop using the name Crack Pie. Starting today, it will be known as Milk Bar Pie,” Tosi, 37, shared in a statement posted to the bakery’s website.
“The fact of the matter is, anyone who visits this website or our stores or our social media is our family too, and we listen to what you have to say,” the statement reads.
“While change is never easy, we feel this is the right decision. Not everything will happen at once — the next few weeks and months will be a transition period.”
Tosi went on to explain that the name Crack Pie simply “falls short” of the Milk Bar’s mission, which is to “spread joy and inspire celebration.”
“Why Milk Bar Pie? It’s simple, so we’ve decided to keep it simple. It’s been on the Milk Bar menu since day one. And, the old name was getting in the way of letting the gooey, buttery slice bring happiness — my only goal in creating the thing in the first place,” Tosi added.
In February, San Francisco Chronicle food critic Soleil Ho called the use of the word “crack” to describe food “overly dramatic.”
“No matter how delicious something might be, it’s effect on me is something nothing close to what crack does to people and their families,” Ho wrote.
“Writers have called its creator, Chef Christina Tosi, a ‘crack dealer’ and used the language of addiction to describe the dish. Honestly, the company should have done the right thing and changed it by now,” Ho added.
Devra First, a food writer for the Boston Globe also slammed Tosi’s dessert saying, “A bakery would never try to market something called Fentanyl Cake, and the name Crack Pie feels offensively off-key.”
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Tosi opened the first Milk Bar location on Nov. 15, 2008 in Manhattan, New York. The bakery is part of the Momofuku restaurant group created by chef David Chang.
The sweet shop, which has been dubbed “one of the most exciting bakeries in the country” by Bon Appétit Magazine has since opened locations in Los Angeles, Washington, D.C., Boston, Las Vegas and Toronto.
In addition to the Milk Bar Pie, the eatery offers soft serve ice cream, the iconic Birthday Cake, a plethora of fresh cookies and milkshakes.