At several different bakeries I've gone to over time, I have gotten pastries from danishes to cinnamon rolls and so on. Sometimes those pastries (the pastry dough itself) have had a slight orange flavor, even though the pastry wouldn't have an orange taste based on its name/description.

Is there some tradition or reason that I've come across this or is it some property of a common pastry dough recipe/ingredient?

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    Are you sure it's orange, and not just vaguely citrus? Ascorbic acid is a fairly common ingredient in commercial pastries. I've never been able to taste it, but maybe some people are more sensitive. – Aaronut Mar 15 '15 at 19:18
  • Perhaps it's the ascorbic acid. I'll have to ask next time I'm at one of the cafes. – Chad Mar 16 '15 at 2:33

Coriander perhaps; or, orange residue (by-product of orange juice production) often found in cake mixes, etc.

  • Good call on the cake mix residue. Since the bakery obviously is making lots of cakes, too, that could be it. – Chad Mar 16 '15 at 2:34

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