How do we ensure that when we bake our bread, we don't end up with chametz? Firstly, no "thick bread." But how thick is thick? Do you need to be an expert to make sure you know what you're doing at all? And be sure to use dry wood (would wet wood really make chametz)? What about the difference between a metal oven and a clay oven? How much can we apply these elements of baking the lechem ha-panim to baking matzah? So perhaps "thick matzah" really means extra... and not to overcook. Also: The pitfall of making shapes in matzah, and whether it takes expertise to do so in a way that doesn't risk chametz or whether the experts might actually take longer (and too long), out of professional precision or pride. Plus: The story of a rabbinic family in the Gemara that indeed had matzah in shapes. And another plus: What about actual cake? Sponge, honey, spice, fried dough....