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The freezer is your secret weapon if you made a big batch and want them to last beyond a day or two. Wrap each croissant individually in parchment paper first, then slip them into a freezer bag with the air pressed out. They'll keep for a couple of weeks, and when you're ready to eat one, just pop it in a 350°F oven for about 5-8 minutes straight from the freezer - no thawing needed. You'll get that crispy exterior back, honestly better than leaving them sitting around.
The tricky part is that croissants are fighting entropy from the moment they cool down. Even in the best conditions, they gradually lose their crispness as moisture migrates around inside the layers. That's why the same-day approach the others mentioned works so well - nothing beats fresh. But if you're storing them for a few hours before eating, a loose wrap in foil (not sealed tight) or even just leaving them uncovered in a bread box with some air circulation beats anything airtight. I learned this the hard way after making a dozen for a fishing trip with some buddies - packed them in a closed container thinking I was being smart, and by lunchtime they were basically rubber.
How soon are you planning to eat them? If it's the same day, just leave them uncovered on the counter - they'll stay crispy for hours. For longer storage, wrap them loosely in foil (not plastic) and refrigerate; reheat in a 350°F oven for a few minutes to restore the crispness before eating.
Don't stick them in an airtight container or the fridge - that'll steam them and make them soggy within hours. Your best bet is a paper bag or a breathable box at room temperature, which lets them stay crispy while protecting them from air. They're honestly best eaten the same day you make them, but if you need them to last, you can freeze them unbaked and pop them in the oven later to get that crispy texture back.
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