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The Frankenpastry Lives!

Surrounded by a wealth of global cuisines, New York bakers are dreaming up ever-wilder confectionary combinations.

Tanya Bush
Author: Tanya Bush

Written by

Tanya Bush

in

Candy, Chefs, Croissants, falltravel25, Mick, Camari, Rubin, Maury
←Why Eating a Pastry Is One of Our First True Loves
With Their Egg Tarts, Hong Kong’s Cha Chaan Tengs Offer Nostalgic Joy→

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