this episode on The Best Thing I Ever Ate; the bakery is Les Madeleines in Salt Lake City, and as I've no plans to travel there anytime soon, I knew I had to make it myself. Along with the rolling and folding process of puff pastry, sugar is incorporated in the layers, creating a delicious caramelized pastry. While the flavor was exquisite, I wasn't overly pleased with the texture, as I'm assuming that the texture should be more flaky, but this was more bread-like. Delicious, however, just not the texture I wanted, or at least, think I should have created. I've since found David Lebovitz's recipe, and I plan to try it out, too.