Heard a customer at my shop call a croissant a 'fancy crescent roll'

I was cleaning the display case yesterday when this lady pointed at my pain au chocolat and asked her friend if it was a 'chocolate crescent roll'. I almost dropped my scraper, lol. It made me realize how much of our baking language is just totally foreign to regular folks. Now I'm thinking about adding little signs with the proper names and a quick description. Has anyone else had to explain basic pastry terms to customers?