Now Torontonians will be able to get their crack pie — and eat it too.

Momofuku Milk Bar, the legendary bakery behind the famous — or infamous — buttery, oat-encrusted confection cheekily named for its purported addictiveness — is opening its first international outpost Friday morning in a small glass cube on the second floor of Momofuku Toronto on University Ave.

“We’re so excited to watch this come to fruition,” says Christina Tosi, the brains and baking brawn behind Milk Bar.

“It’ll be really interesting to see how it goes.”

When the sheets of industrial paper are drawn from the 12.5-foot by 6 -foot cube Friday morning, diners will not only be smacked with Milk Bar’s blazing, signature neon sign, they’ll be in a for a different bakery experience.

No behind-the-counter help, no bakers in hair nets to greet and serve. Just a small, medium or large basket at the entrance of the space, to replicate what Tosi calls the “grocery experience.”

It remains to be seen, Tosi says, how many hungry Milk Bar fans will fit inside the cube at any given time.

“We haven’t done the college test,” she says, miming stuffing several people in a small space. “It’s sort of like in Midtown Manhattan. It never feels busy because the flow is always fast paced.”

Will Torontonians embrace the “grab n go”?

Perhaps, when they’ll be able to “grab” the compost cookie, a kitchen sink of salty-meets-sweet pretzels, potato chips, butterscotch chips, graham crackers, oats and ground coffee; the blueberry and cream cookie, made with dried blueberries and milk bits that give it grit and texture; the cornflake cookie; and the corn cookie, an homage to Tosi’s Ohio roots.

“It’s like the top of a corn muffin meets a dense corn bread,” she says.

Tosi is in town to put the cookies on the shelves and oversee the opening of the Toronto Milk Bar, which has been in the works, but kept a closely guarded secret, since around January. “Very near and dear to my heart.”

Nervous, but excited to open the first Milk Bar outside of New York — there are three in Manhattan and two in Brooklyn — Tosi rebuffs rumours that Milk Bar is moving in to give a boost to the three-restaurant empire.

Related: Inside opening day at Momofuku Noodle Bar in Toronto

David Chang on opening of Momofuku Noodle Bar

Momofuku Noodle Bar, Shoto, Daisho: Review

She says she chose to bring Milk Bar to Toronto because the Momofuku team fields near-daily requests for her confections and it’s close enough to the New York commissary where all the goods are baked.

Ingredients, quality and consistent taste are of paramount importance, she says. Goodies can be baked and shipped to Toronto the same day, she says.

Loading... Loading... Loading... Loading... Loading... Loading...

“We ship them by UPS. They’ll spend less time in transit than getting to Montauk,” she says, of her summer pop-up shop.

Tosi has been with Momofuku for more than eight years and opened her first Milk Bar five years ago. She says the treats available are her very personal, quirky take on American desserts — among them, cookies $2 apiece, slices of crack pie $6 each, an uncut 10-inch crack pie $48, and a box of 12 birthday truffles that embody the nostalgic taste of “funfetti” birthday cake for $16.

There are also T-shirts, infant diaper shirts and bottles of crack pie filling for those ambitious enough to try making it at home.

Showing off the space, Tosi says she hopes that a trip to the local Milk Bar will be “fun and different and inspiring.”