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Krispy Kreme and Milk Bar collab on new doughnut collection
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Krispy Kreme has teamed up with Milk Bar and its founder, James Beard Award-winning pastry chef Christina Tosi, on a new collection that reimagines some of Milk Bar’s most popular flavors.
The collection will roll out on Tuesday, April 21, at Krispy Kreme shops across the country and features three brand-new doughnut flavors:
- Birthday Cake Doughnut: An original glazed cake doughnut swirled with birthday cake frosting, showered in cake crumbles, and finished with a burst of rainbow sprinkles.
- Milk Bar Pie Doughnut: An unglazed shell doughnut filled with gooey, buttery pie filling, dipped in caramel icing, rolled in oat cookie topping, and dusted with a soft snowfall of a sweet, powdered coating.
- Compost Cookie Doughnut: An original glazed doughnut dipped in creamy cookie-flavored icing, then showered with a cookie compost-inspired crunch and finished with a caramel drizzle.
‘Creative collision’: How to get the Krispy Kreme x Milk Bar collection
The collection is available in-shop and for pickup or delivery via Krispy Kreme’s app and website, individually and by the dozen, according to the doughnut chain. Customers can also get the collection and three original glazed doughnuts in a six-pack delivered to select retailers.
“Krispy Kreme and Milk Bar coming together felt like a creative collision waiting to happen, but the reality was even bigger, bolder and more delicious than I dreamed,” Tosi said in a news release. “These doughnuts are wildly creative and delicious interpretations of our classic Milk Bar desserts, bringing all that nostalgia and flavor into an entirely new experience.”
“Working alongside Christina Tosi to reimagine her most-loved creations as doughnuts has resulted in a collection that’s as bold and craveable as it is unique,” said Alison Holder, chief brand and product officer at Krispy Kreme, in a news release. “We’re excited for fans to discover this one-of-a-kind collaboration.”
Gabe Hauari is a national trending news reporter at USA TODAY. You can follow him on X @GabeHauari or email him at Gdhauari@gannett.com.
