I mean, yes, i takes some practice. I was more commenting in terms of time+effort, which imo is not that much actual time spent doing stuff compared to e.g. just making regular sourdough bread. which also takes practice if you want nice big bubbles. In my experience, getting a pretty sourdough bread with high hydradation dough actually took more practice (in terms of handling the sticky dough) than getting good croissants.

And even the first couple of croissants turned out pretty good when i started. Not on par with bakery ones but still tasty. So it’s not like practice results need to go in the bin