Those black specks? They’re usually just flour doing its thing, butter browning with purpose, or time leaving its gentle mark. They’re not a defect—they’re evidence of real ingredients meeting real heat.
So next time you spot them, don’t panic. Pause. Inspect. Sniff. And if all signs point to harmless? Roll, fold, and bake with confidence. Because the best pastries aren’t sterile—they’re alive with the quiet poetry of simple ingredients, transformed by fire.
And if it is mold? Toss it without regret. Joyful baking starts with trust—in your ingredients, your instincts, and the knowledge that tomorrow’s croissants will be speck-free and sublime.
