Yeah, I see the point – each puff is a little strata of air and sugar, just waiting to be unearthed. Except the dough keeps melting instead of getting fossilized, so every time you bite it, you're basically digging into a brand‑new layer. Still, I’d love to map a croissant’s layers like a T. rex’s tooth row – if only the bread wouldn’t crumble under the weight of the analysis.