There are a few things that I would change next time I make these. First I found the croissants to taste great right out of the oven, but when at room temperature, they were too sweet so I would decrease the amount of sugar. Also I didn't roll out the dough thin enough before cutting it into triangles so I only ended up with half the amount of croissants than I was supposed to. This is probably the reason why they didn't end up as light as the store-bought ones.
Making croissants wasn't very difficult, it just demands a lot of time. There's a lot of rolling and putting the dough in the fridge, then taking it out from the fridge. But the final result makes it all worth it.