Why Does a Lot of Pastry Have an Orange Flavor? 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?
Coriander perhaps; or, orange residue (by-product of orange juice production) often found in cake mixes, etc.