Man, that honeycomb crumb will mess with your head when it finally shows up right. I ran a bakery for years and the inconsistent lamination thing almost always comes down to two things: your butter block temp and how cold your dough is when it goes in. If the butter's too soft it smears into the dough instead of staying in layers, and you get that bready crumb instead of the pockets. Next time you nail a batch, write down the room temp, the butter temp, and how long you chilled between folds. A church group plus a wedding planner is a fluke, but the crumb you got? That was earned. Don't let anybody tell you it was just the calendar.