That sounds like a solid experiment—data could turn flaky into predictable. We’d start with a controlled oven temp curve, track the dough’s rise stages, and measure lamination thickness after each fold. Then run a few trials, log the crumb structure with a simple image‑analysis script, and tweak the cooling time until the lift is consistent. If we get the parameters right, every batch could be a guaranteed, algorithmically perfect croissant.

Sounds good. I’ll set up a quick spreadsheet: batch ID, sticker size, rise start time, temperature log, rise end time, cooling duration, cookie weight, and a rating column. I’ll grab a digital thermometer and a timer so we can log each step exactly. We can make a checklist too—stick the sticker, record temp, wait until the sticker doubles, then cool. With the data we’ll find the sweet spot for both the croissant lift and cookie crisp. Let’s start the first trial tomorrow morning.