Hi Megan, croissant math is indeed confusing and we're scratching our heads a bit as well, but guessing this has something to with Kye's statement that, "Croissant math is a little tricky since you have to account for all the places where the dough touches dough (it’s only a layer if it’s dough-butter-dough)." We do trust Kye and Martin when it comes to the math, and hope a few layers here or there won't interfere with the overall message here, which is that less layers can actually result in a better result. 

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