FCI alum, Christina Tosi (Pastry '04), was mentioned in a New York Times article on breakfast foods as dessert, a comforting new trend in the world of pastry.Christina regularly uses breakfast elements at Momofuku Bakery & Milk Bar, where you can find frozen delights like Captain Crunch ice cream and rich Panna Cotta that tastes like milk at the bottom of your cereal bowl.
Read the entire article at The New York Times.
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