A Michelin star chef recently revealed some red flags that could be the pitfall for some bakeries. Michelin Star Executive Pastry Chef, Camari Mick at The Musket Room in the US revealed some of her major red flags she looks out for at bakeries. From getting the basics right to keeping your workspace tidy and even some bakeries wrapping fresh bread in plastic (criminal), here’s what you need to know.

Nail the basics

If you consider yourself a specialty bakery, you’ll no doubt have your unique pastry or specialty bread that you’ve nailed but have you got the basics down pat. Croissants are a big one. Nailing that lamination process and getting those fine layers and flaky exterior are crucial.

“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,” Camari Mick said speaking to Business Insider.

She then added that if the croissants look completely machine-made, something may not be right in the kitchen.

Once you’ve got those basics down pat and you can rinse and repeat (near) perfection you know you’re on the right track.

Customer facing cleanliness

When a customer wanders into your store, first impressions are vital—particularly if you’re a high-end bakery. The layout of the store helps create a unique experience and is the mask that helps to portray what goes on behind the scenes in the kitchen.

A space that is cluttered, or worse unclean, can leave a lasting negative impression on customers and may affect whether they return or not regardless of how incredible your products may be. Tedious tidying may be the make or break for some customers so keeping any space they can see immaculate is key.

To be made to order or not to be?

While for a standard bakery there are products made in the wee hours of the morning ready for opening is the norm, some products should be made to order. For specialty bakers foods that, for example, have a crispy or flaky exterior and a wet filling sitting for more than 15 minutes can pose some issues.

The ability to create made-to-order pastries when customers want them can elevate their experience with the product and in turn with your brand. Consider how you could shift production to accommodate potential made-to-order products.