Verdict: B/B+, better than most coffee shop croissants, certainly not on par with anywhere that does this professionally.
Takeaways: lighter touch with the egg wash, start with a thicker, sturdier block of butter, bake croissant with the little nose down on the parchment.
For context, my English Muffins are closer to an A in terms of “this is on par or better than the thing I am ripping off.” I.e. I’ve hit some local breakfast sandwich maxima.
Definitely need more practice laminating, though. 🧐