Taylor Emma 350x350 - Taylor, Emma

Emma Taylor

Biography

I have loved ice cream forever. I grew up going to Ocean City, New Jersey in the summer and enjoying my favorite Kohr’s Brothers Custard with rainbow jimmies. I’m lucky my birthday falls in June because my cake of choice has always been, and always will be, an ice cream cake. When I decided to go back to school to become a pastry chef, I knew that my goal was to open a modern ice cream shop in my home state New Jersey.

At Milk Sugar Love, I churn flavors inspired by my love of... READ MORE

I have loved ice cream forever. I grew up going to Ocean City, New Jersey in the summer and enjoying my favorite Kohr’s Brothers Custard with rainbow jimmies. I’m lucky my birthday falls in June because my cake of choice has always been, and always will be, an ice cream cake. When I decided to go back to school to become a pastry chef, I knew that my goal was to open a modern ice cream shop in my home state New Jersey.

At Milk Sugar Love, I churn flavors inspired by my love of travel and my experience working in restaurants. I use only fresh, organic milk and cream and all the best New Jersey produce in every batch. I chose my shop’s name because ice cream, in its simplest form, is milk, sugar, and as with all truly great food, love.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? A Japanese cafe, Hi-Collar, 214 East 10th Street. The Katsu sandwich with an ice cold Soba Ale. What is your ultimate meal? Sushi - Omakase menu with sake pairings. What three things are always in your pantry? Cafe Bustelo, Ruffles all dressed chips, and Sarabeth's orange apricot marmalade. If you weren't a chef, what would you be? A master distiller (bourbon). If you could cook with anyone, who would that be? Francis Mallmann What's your favorite NYCWFF memory? The first time I went, before I began cooking professionally.