Croissant math is certainly confusing, Pam! When we are counting one layer, we are referring to dough-butter-dough. During the production process of the croissant dough, it is folded onto itself a series of times which multiplies the number of layers inside exponentially. Much like when you fold a piece of paper in half several times, you have more layers than just the number of times the paper is folded since the folding compounds on itself each time. So folding a piece of paper in half 4 times then unfolding it will give you 16 equally sized quadrants (layers). It's exponential! 

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