One of the great things about New York city is that for every kind of international food you can think of, there is someone who has moved to New York to bring that food from their hometown to the Big Apple. When it comes to French pastries, Patisserie Claude, founded by pastry chef Claude Le Brenne, has been serving up the flakiest, butteriest, most authentic croissants in all of New York City for almost thirty years. Which is a big help for us, because Claude’s croissants can help us picture the flaky, croissant shaped bubble that surrounds our solar system. Here’s more from MOTHERBOARD:

Scientists are inching closer to uncovering why our solar system looks something like a delicious, flaky breakfast pastry.

Previously, a team led by Boston University astrophysicist Merav Opher proposed that the heliosphere, which is a bubble of solar wind encompassing the solar system, is shaped like a croissant. For decades, scientists believed that the heliosphere looked like a comet—with one bulbous end and a “tail”—but observations from spacecraft sent beyond the heliosphere to collect data added some wrinkles to that idea, literally.

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