Skeptical about cold proofing, now I won't bake any other way

I spent 15 years doing same day dough for my croissants at my shop in Austin. Everyone kept raving about overnight cold proofing but I thought it was just extra fridge space for no reason. Then one busy Friday I ran out of time and had to stick a batch in the walk-in for 18 hours. The layers came out twice as tall and the flavor had this deep tangy note that blew my mind. I did a side by side test with two identical batches last Tuesday and the cold proofed one won on every single bite. Now I plan my whole weekend around that fridge time, even at home for my personal loaves. Has anyone else had a technique they ignored for ages that turned out to be the real deal?

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