You unwrap a pristine sheet of puff pastry, dreaming of golden, flaky layers. Then you see them: tiny black or charcoal-gray dots dotting the surface—or lurking between folds. Your stomach drops. Mold?
Take a breath. You’re not alone—and you’re almost certainly fine. Those specks are far more likely to be harmless kitchen quirks than kitchen catastrophes. Let’s decode what they are, why they appear, and exactly when (if ever) to hit the panic button.
