First, What Don’t They Look Like?
Before we name the culprits, rule out the real threat: mold. True mold on pastry appears fuzzy, raised, or moist—often in blues, greens, or whites—and spreads unevenly. It smells musty or sour.
Harmless specks? They’re flat, dry, and uniform—like tiny freckles baked into the dough. They don’t smear, grow, or change texture. They simply are. And nine times out of ten, they’re nothing to fear.
