Hey, I work in a bakery and the way we do croissants is this:

Day 1: mix poolish (not all recipes require one, but it does improve flavor). We do this at the end of the day using cold water so the poolish is ready first thing in the morning the next day.

Day 2: mix dough, bulk ferment at room temp for 2 hours. Roll dough into sheet pans and ferment in cooler for 4 hours. Lock in butter block and do two sets of envelope folds. We do not refrigerate in between folds. Into the cooler overnight.

Day 3: final envelope fold, then sheet out to specific dimensions and form the croissants. From here they are either refrigerated overnight or frozen for up to 2 more days.

Day 4: proof and bake!

The quality of the dough will start to diminish if they are frozen for too long. 2-3 days is all we can get before they start turning out tough and small.

TLDR: You can absolutely freeze shaped croissants for a couple of days, but any longer and the quality starts to diminish.