Sponge Moisture
A great cake slice should feel lush. If you press your fork down and it crumbles into dry dust, send it back. The frosting or cream should be light enough to complement the sponge, not a heavy wall of sugar that hides the actual flavour of the bake.
The Butter Lamination
For pastries like croissants or danishes, it is all about the layers. You want to see a honeycomb cross section when you cut into it. A top tier pastry from a patisserie will leave a light trail of butter on your fingers: a sign that they didn't skimp on the good stuff.
Quick answers
- Is it better to eat in or take away?
- Eat in if possible. Pastries lose their crispness in the humidity of a takeaway box, and delicate cakes can melt during the commute.
- How can I tell if a pastry is fresh?
- Give it a gentle squeeze. It should shatter slightly and offer resistance. If it feels like soft bread, it has been sitting out too long.