On my SIN-SFO flight, I was served a croissant that finally felt some semblance to a croissant. First off, it was not rock-hard and dehydrated. Second, the outside was flaky. Third, the inside had some concentric layers to it. Shame it was cold though. I have to give UA credit since it was served towards the end of the 15-hour flight.

On all my transcons in domestic first, there is usually just this croissant-shaped bread that is served. Not flaky. Not buttery. Rock-hard throughout (although one time, the bottom was still somewhat soft).