The first and most obvious answer is “yes”. Anything can be frozen.
However, I know that wasn’t the intent of the question, so … the answer is that you’ll never know for sure until you try for yourself. Even with some of the good answers here already, you’ll still have to experiment (or replicate someone else’s experiment) to know with any assurance.
Start small. I’d hate to advise that you experiment on a case of them.
I can tell you from personal experience that the lobster bisque freezes excellently (see my opening comment, and add ‘duh’), but that usability of the product seems to actually improve after freezing. That is, it seems to have better and more uniform consistency after freezing (and thawing completely) before heating in the microwave compared to heating the never-frozen product. Still, even my telling you this wouldn’t absolve you from the need to try it yourself: there may be aspects of the frozen / thawed / reheated product that appeal to me, but which you dislike. I’d say the same principle applies to freezing and thawing baked goods.
I can also say from experience that freezing bread for later use does seem to ‘toughen’ it a bit, so that may be something you’d experience (more negatively!) with a product such as croissants. (Since I prefer bread that ‘fights back’ a little bit, that’s also a net plus to me.)
Bon appétit!