How the modern phenomenon of the pastry mashup takes its cues from the pre-industrial past
by Leor Galil
Three don't-miss spots for doughnut lovers When New York pastry chef Dominique Ansel debuted the cronut in May 2013 he opened the floodgates for other Frankensteinian pastry mashups we never knew we wanted, and in some cases didn't (sorry, doughssant lovers).…[ Read more ]