Layers: Lamination is the process of folding and rolling butter into dough over and over again to create super thin layers. These layers, which alternate between butter and dough, are what give croissants their signature layers structure and their fabulously flaky texture.

In bread making there are layers too, when cutting through a developed raw dough you can see the layers of gluten structure and micro cells of air which play a huge role on the final crumb structure.