It's probably a good thing that croissants are so fussy to make or we'd be eating them every day. As it is, the whole process of making the croissant dough, laminating it with butter, shaping, and baking is at least a two-day affair. But, friends, it is so worth it. You'll never have better croissants than the ones you make yourself and eat fresh from the oven. And here's how to do it.