Daci & Daci Bakers does old-school French-style croissants: think almond, pain au chocolat and pain au raisin, plus a hangover-curing smoked ham and cheddar option. It’s the traditional croissants that sell out, though. They’re buttery, flaky and served warm with tart raspberry jam or thick-cut citrus marmalade – all made in house, of course. Hobart, New Town and Sandy Bay; dacidaci.com.au .

Is there anything better than pastry fresh from the oven? Pigeon Whole makes that dream a reality, with artisan croissants pre-rolled for you to bake at your leisure. If you prefer to leave the heavy lifting to the bakers, head in store for plain and almond variations, plus a Miellerie honey and cardamom morning bun that has quite the following. 32 Argyle St, Hobart; pigeonwholebakers.com.au.

The rustic-style croissants at Queens are baked throughout the day to a published schedule, ensuring their consumption mere minutes from the oven. How fresh is that? Keep it easy with a plain ole flaky crescent, or up the ante with ham and cheese. Heidi Farm gruyere and Tasmanian ham are rolled into the dough before baking for an all-in-one deal. 144 Harrington St, Hobart; facebook.com/Queenspastry.

Jean-Pascal literally grew up in a pastry shop in Normandy, France. Now he makes top-notch croissants in suburban Hobart, which is quite a journey. Whether served plain or rolled into a ‘snail’ and topped with sweet, colourful icing (think hazelnut chocolate or raspberry vanilla) you can’t go wrong with his perfectly tanned, buttery, flaky pastries. 30 Carlton St, New Town; jeanpascal.com.au.

Bread + Butter started life as a butter factory, so you can be confident that its pastry game is strong. The go-to croissant is walnut, a riff on the traditional almond that exists because walnuts are grown in Tasmania and almonds are not. Dine in for the ham and cheese iteration, a classic combo of local ham and Heidi gruyere. 70 Elizabeth St, Launceston; breadandbuttertasmania.com.au.