After running places like Zinfandel Grille and Prelude Kitchen & Bar, I'll say it: we don't make our own croissants. We tried, but the work was intense and the results were never consistent. Now we get them from a local bakery and they're perfect. This lets my cooks focus on the dishes we're actually known for. If you run a restaurant, find a baker you trust. It will save you so much trouble.
My whole business is cookies, but I will never try making danishes or pain au chocolat myself again. We tried it. It was a nightmare. Trying to manage all that folding and temperature just meant we wasted a bunch of batches. The local bakeries blew ours out of the water for taste and consistency. When you're making a lot of something, you just buy from the pros.
Croissant is a baked good I would always buy rather than make; anything that's a flaky pastry really. As a child, I would always force my mom to bring me with her when she goes to Hanoi, so we could visit Saint Honore, a small bakery/cafe which had a wide range of pastries and was my first ever experience with a croissant. Ever since that time, I tried making it on my own once and was disappointed with the finished product, even when I did exactly as the recipe said. I love the process of making and proofing the dough but it takes so much time to make: two to three days to be exact. It can be worthwhile if I'm baking it for my friends, but when I crave one, my go-to place is Cafe Breizh; and their BLT croissant is my absolute favorite!