The buzz is real at Lafayette Bakery, where the wheel-shaped “Suprême” croissant draws lines down the block. Flaky, glossy, and filled with flavors like pistachio, yuzu, or cookies-and-cream, these buttery spirals sell out fast. Doors open at 8 a.m., and the first tray vanishes quickly—so set your alarm and bring a pastry-loving pal. No mobile orders here; it’s all about the early bird hustle.

Filipino flavors get the star treatment at Kora, where pillowy brioche doughnuts come stuffed with leche flan custard, ube halaya, and queso de bola. Born from a pandemic pop-up with a 10,000-person waitlist, this Queens bakery still draws serious buzz. Don’t sleep on their cookies either—think marbled ube-coconut or “Food for the Goddesses,” a chewy, salty-sweet blend of dates, toffee, pecans, and Pangasinan sea salt.

Imagine a croissant got cozy with a cinnamon roll. That’s the hypnotic spiral croissant at Marvel Cake—laminated to flaky perfection and filled with molten centers like matcha, pistachio or hazelnut. The tarts are also a can't-miss, with flavors like mango passion fruit and pomegranate cheesecake drawing in the crowds.

Croissants, cubed. These geometric showstoppers hide molten centers (think raspberry-matcha or vanilla) and went viral for their photogenic perfection. They've even added savory breakfast versions stuffed with bacon, eggs and cheese! Don't skip the lemon cheesecake or peach melba tart!

At Lannan, no two pastries are ever the same. One day it’s a miso-brown-butter kouign-amann, the next a pistachio cruffin or burnt-butter pain suisse. Every flaky bite feels like edible art. The shop opens Wednesday through Sunday and usually sells out by noon—so come early, join the line, and prepare to be surprised (in the best way).

At Landrace, heritage grains meet gooey perfection in giant cinnamon-and-chocolate rolls that are sticky, glazed, and just the right amount of sour. This bakery doesn’t mess around—each bite is rich, rustic bliss. Doors open at 8:30 a.m., but for the freshest rolls, aim to arrive before 10. Once you’ve satisfied your sweet tooth, head upstairs for wine and small plates in their cozy, sunlit restaurant.

Say bonjour to the “Crookie”—Maison Louvard’s cult-favorite croissant-cookie mashup that’s flaky, gooey, and wildly indulgent. This Paris hotspot also serves up a standout tiramisu made with organic Malongo coffee and creamy rice pudding laced with Madagascar vanilla. Open six days a week, it sees quick crowds during breakfast and after-school rushes. Grab a treat to go or settle in, this sweet shop moonlights as a charming bistro.

No one does croissants quite like Lune. Think lemon-curd cruffins, flaky almond layers, and pastries so precise they feel engineered, not baked. It’s pastry as performance art, with flavor to match. The Rosebery flagship turns out 5,000 a day, but limited flavors go fast. For the best picks, join the “first-release” line before doors open or preorder online to skip the stress and snag your favorites.

One word: Tissue Bread. This cube-shaped, 1,000-layer croissant loaf put Seoul’s Truffle Bakery on the map, and for good reason. It peels like paper, melts like butter, and vanishes fast. Don’t miss the salted version with milk cream tucked inside. Doors open early with a two-per-person limit, and they’re usually gone by mid-afternoon. Pro tip: stick around for a truffle latte (it’s as rich as it sounds.)