My local bakery's croissants versus my home version: a butter breakdown

I've been trying to match the croissants from 'The Daily Rise' in Portland for months, and the big difference came down to butter temperature. I was keeping my butter block at fridge temp, but after reading a French baking blog, I tried letting it sit out for 15 minutes to soften slightly before lamination. The layers got way more defined and flaky. Do you think butter temp is the most important factor, or is it something else like proofing time?

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