Pretty much all the media coverage of Neil Robertson’s forthcoming Crumble and Flake patisserie (ours included) is heavy on terms like “highly anticipated,” “eagerly awaited,” or “fiendishly desired.” Okay, that last one might be an exaggeration. But the days of anticipating and awaiting are numbered; Robertson says his corner shop at 1500 E Olive Way will open to the public on Saturday, May 5.

Robertson gained some loyal fans while working as pastry chef at Canlis, then gained even more with the spectacular desserts he produced at MistralKitchen. Now he will be running his own place, a former hair salon transformed into a 500-square-foot showbox of croissants, scones, kouign amann, macarons, cookies, brownies, financiers, scones, and filled-to-order cream puffs. The pastry chef says he doesn’t have the space to bake bread, but with a lineup like this, carb-seekers shouldn’t have too much difficulty finding other temptations.

A word of caution: The May 5 opening date is contingent upon the arrival of some long-delayed display cases, as well as myriad other last-minute issues that can plague a nascent business. Keep an eye on Crumble and Flake’s Twitter feed and Facebook page in case anything changes.