The predawn lines have subsided at perfectionist patissier Neil Robertson’s little no-table storefront on the Capitol Hill rise—but the quality hasn’t. At Crumble and Flake, danishes, macarons, shortbreads, cinnamon rolls, cream puffs, canele, and kouign amann remain lush, constructed with a craftsman’s standard and inspired ratios of butter. I can’t stop obsessing over how one particular croissant—gilded with savory cheddar, sublimely deepened with smoky Spanish paprika—shattered on the palate into a million melting shards.

Here are more of my favorite dishes of 2013

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