Slideshow: Where Would You Escape To For Breakfast Pastries?

Tartine Bakery, San Francisco
Tartine Bakery, San Francisco
Though you're likely to wait in line for the pleasure, Tartine's breakfast pastries are worth it: a morning bun, with supple, flaky croissant dough wrapped around itself and coated in sugar, with a subtle hint of orange zest; a pain au jambon which packs as much smoked ham and funky, oozy Gruyère as your average croque-monsieur.

Tip: It may sound like an unlikely breakfast, but Tartine's bread pudding is a must-order.

Tartine Bakery: 600 Guerrero Street, San Francisco CA 94110 (map); 415-487-2600; tartinebakery.com

[Photo: Christine Tsai]

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Dominique Ansel Bakery, NYC
Dominique Ansel Bakery, NYC
We're of the belief that the best training a pastry chef can have in New York City is to work for Daniel Boulud; Dominique Ansel is the latest from the Boulud circuit to open up a pastry shop, and it's one of New York's best. All of the pastries are incredible, but we're partial to the DKA (Dominique's Kouign Amann, an insanely buttery flaky caramelized disk of deliciousness); an exceptional pain au chocolat; and the Gâteau Battu, which, when topped with butter and jam, is the best piece of "toast" you've ever had.

Tip: Want something savory? Try the "Perfect Little Egg Sandwich"—a tiny brioche bun with a perfect, jiggly disk of scrambled eggs, topped by melted gruyere cheese.

Dominique Ansel Bakery: 189 Spring Street, New York, NY 10012 (b/n Thompson and MacDougal; map); 212-219-2773; dominiqueansel.com

[Photo: Robyn Lee]

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Les Madeleines, Salt Lake City
Les Madeleines, Salt Lake City
Romina Rasmussen's Salt Lake bakery is famous for their Kouing-amann, an insanely rich crumple of croissant dough, butter, and sugar, such that there's a little well of gooiness in the center. But their other pastries, flaky croissants and pain au chocolat, are worth a trip too.

Tip: The Kouing-amann are so popular that you can't order more than six at a time—unless you place a 72-hour preorder. (They ship across the country, too!)

[Photo: Carey Jones]

Les Madeleines: 216 East 500 South, Salt Lake City UT 84111 (map); 801-355-2294; les-madeleines.com

Crumble & Flake Patisserie, Seattle
Crumble & Flake Patisserie, Seattle
Crumble & Flake was one of Seattle's most anticipated bakery openings of some time, the work of pastry chef Neil Robertson (Canlis, Mistral Kitchen), as proven by the crowds that hit the patisserie on the first day. What they're all coming for? Smoked Paprika and Cheddar croissants, tender cinnamon rolls, salt-speckled scones, and much more.

Tip: Show up early—even before opening hour—to get your pastries of choice! Lines form early, and their current opening hours are only "until we sell out."

Crumble & Flake Patisserie: 1500 E Olive Way, Seattle, WA 98122 (map); 206-659-6033; crumbleandflake.com

[Photographs: Jay Friedman]

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