Milk Bar is making a splash in Chicago. The iconic New York-based dessert shop helmed by Christina Tosi opened its first Chicago store in February on the first floor of The Hoxton hotel in the Fulton Market District. Now, Tosi is teaming up with Daisies pastry chef Leigh Omilinsky to create a limited-time croissant that will satisfy your sweet tooth.
The Bake Sale Croissant will be available only at the Daisies café in Logan Square starting Thursday, May 1 at 7am all throughout the month. The croissants are first come, first serve, so you'll want to get in line early.
Stuffed with chocolate chip cookies, funfetti sprinkle cookies and a chocolate fudge brownie, the collaboration is the stuff of culinary dreams: the treat is topped with malted vanilla mousse, mini cookies and a colorful dash of rainbow sprinkles. Can you think of anything more decadent?
What’s more, a portion of proceeds from the Bake Sale Croissant sales will benefit Cookies for Kids’ Cancer, an organization that funds research for pediatric cancers. Who is counting calories when your purchase helps support kids?
“We’re beyond excited to be teaming up with Christina Tosi and Milk Bar—who I've long admired—for our Daisies Croissant Collaboration series,” said Omilinsky in an official statement. “This collaboration is all about flavor, creativity and indulgence, and we had so much fun dreaming up a croissant that brings that signature Milk Bar magic to life.”
This isn’t the first crave-worthy collab that involves Daisies. The team previously created the now famous Chicago-style hot dog croissant with the Wiener Circle a while back. Omilinsky and partner Joe Frillman are also responsible for the Dill-Co pickle croissant that made the waves on social media to celebrate Wilco’s 30th band anniversary in 2024. And who can forget the chocolate puck croissant collaboration with the NHL and the Chicago Blackhawks?