Perfectly flaky: Get your croissant fix here

But if you don't want to wake up at 5am for a croissant, try Chacónne Patisserie in Scottsdale or downtown Phoenix.

What to expect: I ordered three things at the Scottsdale location recently.

• Their croissant tasted exactly how its supposed to: flaky on the outside and buttery on the inside. The almond croissant's texture leaned more toward a crumble but with a rich middle.
• A Chacónne pastry chef recommended the cream cheese Danish with peaches and strawberries. The cheese and the fruits paired well with the crispy exterior. It tasted as good as it looked.
• Owned by Mark Chacón, a James Beard Award semifinalist, this bakery pairs French techniques with seasonal and local ingredients, so the menu is always rotating.

JL Patisserie, helmed by Jenna Leurquin — a James Beard-nominated pastry chef originally from Belgium — has three locations, including one on Shea Boulevard near Scottsdale Road.

• The chocolate pistachio croissant is a fan favorite at this high-end pastry shop, but you can't go wrong with the no-frills classic croissant.

The Experiment, by Jonathan Robins, a wholesale baker turned Tempe store-owner, is another popular option.

• It features innovative flavors like lemon meringue or espresso.
• Pro tip: Go for the pastries, stay for the tiramisu latte — or any of the specialty drinks.