"Food can get expensive, which means it's as important as ever to seek out good value with every purchase - even the croissant you have with your morning coffee. Just ask Camari Mick, the executive pastry chef at The Musket Room, who's also a partner at Raf's. Mick knows her way around a bakery. She grew up visiting local shops and then studied the art of pastry in fine-dining restaurants across New York City."
"The first thing Mick does when she walks into a high-end bakery is study the classics. If she sees croissants, she'll look at the plain variety, taking note of the folds that make up the pastry's lamination. Some great bakeries will have croissants with layers that look perfectly aligned, others might take on a more rustic feel and seem more obviously hand-rolled. Both are welcome characteristics, Mick says."
Food can be expensive, so consumers should seek good value even for everyday pastries. Camari Mick inspects bakery basics such as croissants, noting lamination, layer alignment, and color to infer flavor and technique. Perfectly machine-made appearance or very thick, small, or uneven lamination are warning signs. Too-blonde crusts often signal weak interior flavor. Filled cannoli should not sit long in pastry cases, and bread should never be wrapped while still warm. Pastries that look different across photos likely lack consistent quality. Strong bakeries nail classic items and produce repeatable, well-executed results.
Read at Business Insider
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