New York's bakeries are at the forefront of a global trend for inventive hybrid pastries, known as Frankenpastries. These imaginative confections—like cruffins, brookies, and mochi doughnuts—blend techniques and flavors from around the world, reflecting the city's diverse culinary influences. Chefs such as Zoë Kanan, Eunji Lee, and Dominique Ansel are leading the charge, drawing on their personal backgrounds to create unique treats that often become social media sensations and sought-after status symbols. The movement traces its roots to earlier innovations like the Cronut and pretzel croissant, and continues to thrive as new bakeries and creative chefs push the boundaries of what a pastry can be. In a city where competition is fierce and reinvention is constant, these genre-bending pastries embody the spirit of New York's ever-evolving food scene.