""The longer they sit, they start to wrinkle," Goldman told the outlet. Wrinkle-prone baked goods include things on the fluffy side, especially soft breads or cakes like panettone. Of course, some baked goods are naturally wrinkly, like crinkle cookies, but in general, Goldman thinks you should be wary of a bakery item with oddly placed folds. He explained the phenomenon, noting that moisture evaporates from baked goods as they sit and start to stale."
"Once the molecules shrink back down, the surface becomes visibly wrinkly, which can tell you a lot about how it might taste, too. Spoiler alert: It's not good. A wrinkly baked good might taste "mealy" and "gummy," Goldman said, and overall, it won't taste nearly as delicious as it did when fresh. A bakery should know this, though, so any strange wrinkle should immediately tell you that the establishment isn't to be trusted."
A proper bakery display case should showcase fresh, colorful goods, but visual cues can reveal freshness problems. Wrinkles on fluffy items such as soft breads and cakes (for example, panettone) result from moisture evaporating and molecules shrinking, causing surface folds. Wrinkled items often taste mealy or gummy and are less enjoyable than fresh products. Some goods are naturally wrinkly (for example, crinkle cookies), so context matters, but oddly placed folds generally indicate staleness. A reputable bakery should avoid selling visibly wrinkled pastries; consumers can use appearance to judge freshness.
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