If you'd like to get ahead of the croissant-making game, you can let the croissants rest in the fridge overnight for their final proof. (Don't let them rise first; just put them straight into the fridge after the final shaping.) The next day, take the croissants out while the oven preheats if they don't look fully proofed yet. (They should look puffy and visibly expanded in size when they're ready.) Bake as you normally would and then prepare for your breakfast guests to sing your praises when you serve them still-warm homemade croissants! Kye@KAF

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