The 5 Red Flags a Michelin-Star Pastry Chef Looks for When Visiting High-End Bakeries

Consumers are spending more of their budgets on food than they have in 30 years, 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.

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