Yes, but you're still going to have to take all those Tesco Croissants ;o)
It was explained to me by a baker why in the United States it is not possible to get a good croissant.
He went over to America in order to bake croissants for a company that sells them. He said it was surprisingly difficult to make croissants taste right in America. There are many theories, he explains: some say it is the water. Others, that there is not the skill in American bakers. Some say it is the pasteurization of the butter.
But in truth, he explains, it is none of those things.
In truth, the reason is that American flour has about twice the protein in it of flour in France. Protein is of a different consistency and tastes different. Therefore, to make a proper croissant in the USA, you cannot use the French recipe. The combination of elements in the same proportions will not produce the same taste, no matter who does it, because the American flour has double the protein but half of the glucides.
He makes proper croissants which taste correct.
But he does this by using a completely different mixture in his dough, a different proportion of flour and water, cooked for a different time at different temperature, and with different amounts of fat.
His croissants are creditable, which means that empirically he must be right.