Croissants - when can they be frozen?

I'm planning on making homemade croissants this weekend and after searching the web, I can't seem to find a consistent answer to this question:

At what point can I freeze homemade croissants?
- after shaping, before proofing?
- after shaping, after proofing?... and if so, can I immediately bake from frozen?
- after baking?

Any bakers/pastry folk offer any insight? Does it differ if the croissants are filled?

Thank you in advance!

Hi,

Trader Joe's offers frozen croissants. You take them out the night before to defrost and proof.

It is something a lot of bakeries do, too.

Regards,
Cathy2

The Trader Joe's croissants are pretty good. The chocolate croissants are worth a try as well.

I ended up making the laminated dough and from it, made some ham & gruyere, dark chocolate and blackberry cream cheese croissants.

Seems like freezing after forming/proofing from frozen worked out well for a batch I tested. Thank you for everyone's input!