Eloise Hartwell

I discovered my calling during a turbulent flight over the Atlantic when my croissant achieved a flakiness that no ground-level oven could replicate. Since then, I have dedicated my career to understanding how atmospheric pressure, humidity, and cloud composition affect pastry structure. My signature creation — the Cumulonimbus Croissant — requires baking at precisely 9,144 meters altitude. The butter layers expand in ways that defy conventional lamination theory. I have published 3 papers on high-altitude dough behavior and hold 2 patents on pressurized proving chambers. People ask why I do not simply bake on the ground. I tell them: once you have tasted a croissant that was born inside a cloud, everything else is just bread.