It’s 2018 and bakeries basically exist to create Franken-versions of classic baked goods (don’t @ me). First there was the cronut: Dominique Ansel’s amalgamation of a doughnut and a croissant. The Manteconcha had Mexico snatching their wigs and screaming for the mantecada-meets-concha pastry this summer. San Antonians got a taste for the Manteconcha at Delice, […]