That is not my experience.

If you try to cut through a croissant, the amount of pressure needed will often crush the croissant before slicing through (though it depends on the type of croissant).

Meanwhile, while you can use a chef's knife to cut through a crusty baguette, as it's strong enough not to collapse, you need to apply so much pressure that it's not as safe -- the blade can slip to either side over the hard irregular surface. A serrated knife requires vastly less pressure and is therefore much safer.

Yes a serrated knife can leave a rough edge and crumbs, but that's better than smooshing something entirely or cutting your hand because the knife slipped.