Shucks, Ray. We're both surprised and sorry to hear that your Almond Puff Loaves didn't leave you feeling delighted. The bottom part of the pastry doesn't require a leavening agent; the top layer of pastry is the part that puffs more notably while the base stays relatively flat. (It becomes a bit crispy and browns as it bakes.) We're curious to hear more about your mixing method and the ingredients that were used to figure out if there's something that caused the formula to go awry. We encourage you to give our friendly bakers on the hotline a call at 855-371-BAKE(2253) so we can troubleshoot with you further. We promise you can make a puffy, lovely pastry too! Kye@KAF

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