My good friend Andrew Sessa, senior editor at F&W's sister magazine Departures, has a sweet tooth that rivals my own. A brilliant baker, he recently decided to make a cake for a colleague’s birthday: a s’mores cake combining chocolate cake, a graham cracker crust and crumble and a marshmallow frosting he planned to char with a mini blowtorch. But when he discovered his colleague’s favorite childhood cereal was Cinnamon Toast Crunch, he channeled cereal-obsessed pastry chef Christina Tosi of NYC's Momofuku Milk Bar and used Cinnamon Toast Crunch instead of graham crackers. Definitely Milk Bar worthy!
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