Actually, the French agree on what to call a basic croissant in every region. In fact the whole world has learned the word "croissant." It's when you get to what Americans always call a "chocolate croissant" that you start entering controversial territory.
Here at last are some maps to help you say the right thing at the boulangerie when you are in French-speaking Europe or French-speaking Canada.
Weren't a lot of the first settlers to Nouvelle France from La Rochelle, in the chocolatine zone? (Ha ha, I know that none of them were eating chocolate back then.)
As for photo #2, that is "pain et chocolat," another French favourite still widely consumed in the provinces and even in Paris, also the title of an excellent movie with Nino Manfredi (well, Pane ecioccolata).
A croissant in Belgium is easy. Chicolatine is not used. We say petit pain au chocolat. Un chausson aux pommes becomes une Gosette aux pommes. Une baguette is often un pain français. Miche is not used.
And we are supposed to speak the same language. Sigh.
In Italy, you can go into any bar in the morning and see what look like croissants, but are called cornetti. These are a pale imitation though of the fresh croissants you can find in any good French boulangerie though. Often they will be filled with jam or nutella, or something sweet. When filled with chocolate goop, they borrow the name pain au chocolat. These little pastries are ubiquitous, but I suspect they are baked from frozen and if you are expecting a proper croissant, I'm afraid you will be disappointed.
Fumobici - Having just returned from Tuscany/Venice/Florence etc., I will admit to being very disappointed in the croissants served at breakfast - Why? Just because they were not warm. Cold and congealed. What I did like was all the cake! Even down to chocolate cake, and beyond..