Sure, dough layers do echo ice strata, and temperature swings and moisture do a lot of the heavy lifting in both. The croissant’s layers are driven by yeast and flour, not crystal growth, but the idea that tiny shifts build up over time is right up my alley. Just don’t expect the dough to give you the same long‑term patterns I track in the ice.

A gradient is a gradient, whether it’s a flaky pastry or a glacier. I’ll keep the data separate, though—mixing flour and ice isn’t going to give me a stable climate model.