I didn't taste the cookies, so I don't know. I only wanted to have an opportunity to share with the committee members.
In answer to your question, it's interesting. Mr. Marangoni and I previously spoke about his product. One of the questions I put to him, as I've identified here, is this. One of the challenges we face is with the laminated dough or the puff pastry. In our discussions, we didn't resolve whether or not there really was an application. The focus has been on the cookies, cakes, muffins, etc.
I'm actually having the professor do some trial work with one of our members who produces a puff pastry-style product to try to identify exactly what the outcome would be. If the outcome is a positive one, it would obviously go a long way to address the challenges we're facing.