**Madeleine (CSC) 1.5% (7-30-22)** -- I wish I'd ever tried an actual Madeleine cake so I would have something to compare this to, but I have not. Going by taste alone, this one presented as a somewhat generic yellow cake-ish cake/cookie. The bakery elements were very nice, and had an almost grainy-ness to it, that added to it's authenticity. Maybe some light butter, maybe some light vanilla floating around in there, but fairly light. Having never tasted them, I had to do some [research](https://bakerbynature.com/classic-french-madeleines/) and found that they were indeed a fairly generic cake with almost cookie / darkened edges. Not burnt, but you could really get the darker outer edges in this flavor. Sweetness was at about mid level, and it felt perfectly strong at 1.5%. All in, it was a very good, yellow cake-ish cake/cookie, that perfectly portrayed the slightly darker edges. It felt solid at **7.1/10**.