Butter on croissants? Yes or No?

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My friend and I are going out with the kids tomorrow morning and she suggested bringing a packed breakfast (croissants) along. I said I’d take care of bringing the food, my turn as she previously paid for lunch. It’s an outdoor event we are going to. I’ve packed some raisins, tangerines, fruit juice, chocolate chip brioche buns and some croissants. Should I butter the croissants or just take them as they are?

Thanks ☺️

I have never understood the English idea of putting butter on a croissant. They are not bread.
I never saw it growing up in france.

It's like eating butter on top of butter with jam on.

My husband used to do it until he tried it without and concluded they were so much nicer.

If I do get croissants in a pack I always crisp them in a hot oven, even if I do have them cold afterwards, of course they're better warm though.

A croissant has the butter built in. They should basically be treated like a warm breakfast version of a digestive biscuit.

We asked for butter for our croissants in France once. As @GlamGiraffe has said, this is unheard of (and totally unnecessary once you realise how much butter is used to make them).

The waitress looked at us as though we were from outer space, went to the kitchen and came back with a giant, catering sized block of butter which she deposited disdainfully on our table.

Plain all the time. Croissants are made it home plenty of butter as it is.

FIL is the butter fiend and while he'll happily have butter with butter, he thinks it's a waste of croissant and chocolate spread to have them together.

Some like some don’t do take butter and ham separately if you can?

I have to butter them if they are cold, but not if they are hot.

Personally I think you're better off with just some nice baguette if you're going to have to do them cold, they're a bit flabby and flaky cold (but nice with a slice of Emmenthal).

Either but I'd do ham and cheese

Croissants are 99% butter anyway. Why would you add more?

I wouldn't because croissants are full of butter already.
but I know people who put butter and nutella on a croissant...

They have to be warm and sometimes butter, sometimes jam , sometimes both, sometimes dipped into my coffee. Cold limp croissants are dire

Croissants have to be warm with melty butter.

Have to be warm out the oven with lots of cold butter and black currant jam.

I used to butter them until I saw how much butter goes in them via gbbo, but I don’t judge others for buttering theirs.

Croissants are made with butter, loads of it. They shouldn't need any more.

A croissant has the butter built in. They should basically be treated like a warm breakfast version of a digestive biscuit.

A digestive biscuit is much improved by the addition of butter. Most things are...

Good quality flaky croissants like you get in France and from decent bakeries don't need butter. Crap croissants are much improved warm with butter and jam.

I like butter on mine my OH dosent so I would take a small tub of butter so people have a choice and some ham sliced cheese and a small pot of sweet filling that way everyone gets what they want

Good quality flaky croissants like you get in France and from decent bakeries don't need butter. Crap croissants are much improved warm with butter and jam.

This^

I hate English croissants, gooey, flabby, yucky, adding butter cannot make them edible.

You don't put anything on a croissant, any more than you would on a pain au chocolat. You might put jam on a brioche. You do put butter on a baguette and jam if you like to make a tartine. Also on a biscotte. But viennoiseries generally stay naked.