June 2011: Pastry chef Neil Robertson (Canlis, Mistral Kitchen) first teases us with news of his forthcoming patisserie.

December 2011: Word spreads about his newly acquired 500-square-foot corner spot in Capitol Hill. Minimal, modern design elements (angular counter, dark wood) allows pastries to take center stage.

February 2012: A top food blog acknowledges Robertson as one of the best pastry chefs in the country. His bakery isn’t even open yet. (He’s just that good.)

March 2012: New Year’s resolutions fall by the wayside in anticipation of buttery croissants, flavor-packed macarons, light-as-air scones, and kouign-amann (flaky round cakes layered with caramelized sugar).

Now: Crumble & Flake makes its swoonworthy debut. Jaws drop (and patrons drool) over rumors of filled-to-order cream puffs packed with chocolate and apricot.

The time is now.

Crumble & Flake Patisserie, 1500 East Olive Way (206-329-1804 or crumbleandflake.com).

Photo: Thomas Barwick / Getty Images