Chelsea Jia Feng/BI Michelin-star pastry chef Camari Mick shared the red flags she looks for at upscale bakeries. Filled cannoli shouldn't sit in a pastry case for long, and bread shouldn't be wrapped while warm. If a pastry looks different in every photo, it's probably not going to be consistently good. 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. At Raf's, Mick turns out breads, croissants, and more for the restaurant's daytime bakery while leading the rest of the pastry program. Dubbed NYC's dessert doyenne, the chef has developed her own set of red flags to look out for whenever she visits high-end bakeries. Here's how you can tell if you're at a spot that's serving high-quality products. A great bakery should be able to nail the basics Croissants should never be so uniform that they look machine-made. Thai Liang Lim/Getty Images 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. But it's a bad sign if the lamination is "very thick, or small, or not uniform," she told Business Insider. And if the croissants look perfectly machine-made, something may not be right in the kitchen. Mick also looks at the color of the croissants, which can clue you into how they may taste. If it's too blonde on the outside, it may not have much flavor inside. Similarly, she says, a pastry probably won't be super flaky if it looks as if it was "sweating on itself" after being covered while hot, and you can see its layers are wrinkly. Overall, Mick says, if it doesn't look as if love has been put into the pastries, she "probably will only just grab a coffee." Beware of bread that's wrapped Mick says high-end bakeries should only be selling fresh bread. Ideally, you should touch the bread to see whether it's too hard. If that's not an option, there are telltale signs a loaf could be subpar. "If you were looking at any bread and it looks super voluptuous and almost fresh out of the oven, you're good to go," she told BI. "But if you see that the bread is already wrapped, whether it be in plastic or paper, it's probably an indicator that it was wrapped warm and is not going to be good." Mick says fresh bread needs room to breathe, and wrapping it even while it's only slightly warm will cause it to steam itself, potentially making it soggy. If the pastries don't look the same in most photos, it's hard to trust they'll be consistently good It can't hurt to check customer photos of pastries from a bakery. ciobanu ana maria/Getty Images Before she even steps into a bakery, Mick may turn to Instagram for visuals. First, she'll comb through the location tag for any given bakery, keeping an eye out for whatever item she was hoping to order. She tries to see whether the baked good looks the same in all of the photos shared by diners. If it looks different every few pictures, she's probably not going to order it because it's unlikely to be very good, or the quality may vary depending on the batch. And when you're going to be spending a chunk of change at a pricier bakery, you don't want quality to be left up to chance. Some pastries should only be made to order The pastry chef says her understanding of chemistry also makes her hesitant to buy certain pastries that aren't made to order. "You know that a crispy something filled with a moist, wet filling is going to be soggy after sitting for, like, 10 minutes," Mick said. For example, a bakery that fills cannoli shells and leaves them in the case until they're purchased raises some concerns. Cleanliness in customer-facing spaces says a lot about cleanliness in the kitchen Look out for flies around the pastry case, Mick warns. "If you see any type of fly problem or any kind of insect infestation in the case, be sure it's everywhere," she told BI. You may even want to peek into the bakery's bathroom before placing an order. She added: "I'm a big believer on if their bathroom is messy, their kitchen is messy." This story was originally published on April 3, 2024, and most recently updated on December 29, 2025. Read the original article on Business Insider