As food costs continue to rise, consumers are increasingly focused on getting the best value for their money – even when it comes to small indulgences like a morning croissant.
What to Look for in a Quality Bakery
Camari Mick, executive pastry chef at The Musket Room and partner at Raf’s in New York City, offers expert insight into identifying high-quality baked goods. Mick, recognized as NYC’s “dessert doyenne” by the Michelin Guide, has honed her discerning eye through years of experience studying pastry in fine-dining restaurants and creating breads and pastries at Raf’s.
The Basics Matter Most
Mick’s first step when evaluating a bakery is to examine its classic offerings, particularly croissants. She looks for well-defined folds in the lamination – the layers of dough and butter that create a flaky texture. Both perfectly aligned and more rustic, hand-rolled appearances are acceptable, but overly thick, small, or uneven lamination is a red flag. A croissant that appears perfectly machine-made may also indicate a lack of attention to detail.
The color of the croissant is also telling; a pale exterior may suggest a lack of flavor. Similarly, a pastry appearing “sweating” and wrinkly is unlikely to be particularly flaky.
Freshness is Key
According to Mick, high-end bakeries should prioritize selling bread that is freshly baked. While ideally a customer would assess the bread’s firmness by touch, a visual cue is whether the bread looks “super voluptuous and almost fresh out of the oven.” Bread that is already wrapped in plastic or paper is a sign it was wrapped while still warm, which can lead to a soggy texture.
Consistency is Crucial
Before visiting a bakery, Mick often checks its Instagram presence, specifically looking at photos of the pastry she intends to purchase. Consistent appearance across multiple images suggests a reliable standard of quality. If the same pastry looks significantly different in various photos, it may indicate inconsistent baking practices.
Made-to-Order Matters for Some Pastries
Mick’s understanding of food chemistry also influences her choices. She notes that pastries with a crispy element and a moist filling are best enjoyed immediately, as the moisture will quickly compromise the crispness. For example, pre-filled cannoli shells are a cause for concern.
Cleanliness Reflects Quality
Mick emphasizes the importance of cleanliness, not just in the customer-facing areas but throughout the bakery. The presence of flies or insect infestations is a major warning sign, and she believes a messy bathroom often indicates a messy kitchen.
Frequently Asked Questions
What is the first thing Camari Mick looks for when entering a bakery?
Camari Mick first studies the classics, specifically croissants, looking at the folds in the lamination to assess the quality of the pastry.
What does it mean if bread is already wrapped at a bakery?
If bread is already wrapped in plastic or paper, it likely indicates that it was wrapped while still warm, which can cause it to steam and become soggy.
Why is consistency in a bakery’s products important?
Inconsistent appearance of the same pastry in customer photos suggests that the quality may vary, and it’s less likely to be consistently good.
When seeking out a quality bakery experience, these insights from a leading pastry chef offer valuable guidance. What details do you prioritize when choosing a bakery?
