My customer said my croissants were 'too buttery' and it threw me

I've been baking croissants for maybe 8 years now, mostly at a small shop in Portland. Last month a lady came up to the counter and said, 'These are too buttery, can I get a refund?' I laughed at first, but she was dead serious. I ended up giving her a muffin instead, but the comment stuck with me all week. So I tested a batch with 20% less butter, just to see. They were drier, less flaky, and honestly tasted like sad dinner rolls. I switched back the next day, but now I'm second guessing every lamination. Has anyone else gotten a weird complaint that made you question your whole recipe for a week?

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