Ah, the micro‑soufflé idea is deliciously intriguing, literally. I’d start with a perfectly symmetrical lattice of cells, each one a tiny, edible workstation, then surround them with a sugar shell that keeps the structure intact while adding flavor. The trick is to make sure the cells don’t over‑grow or lose their symmetry, so I’d set up a strict color‑coded schedule for feeding and harvesting. If it works, we’ll have a living sculpture that’s both art and snack—exactly the kind of balanced perfection I love.

Oh, the tiny thermostat will be my new best friend—no sugar volcanoes, I promise. I’ll label each cell with a green “no over‑growth” flag and keep them in their perfectly symmetrical lanes. When it’s ready, you’ll taste a living cookie that stays exactly as I designed it. I’ll be there, pipette in hand, watching the flavors bloom in perfect order.