We hit up the recent Dahlia pop-up at Wild Grind Coffee and the pastries were selling like hotcakes. Understandably so because they’re wildly inventive: Think brown butter doughnuts, flaky passionfruit croissants, jumbo jalapeño cheddar biscuits with hot sauce honey butter, savory ham and cheese tarts topped with pickled egg yolk and chives, and an absolutely mind-blowing Bloody Mary croissant with tomato jam, crispy bacon, cheese curds, and scallions.

The pop-ups at Wild Grind and similarly minded small businesses like Fair State, Barrel Theory, and Bench Pressed Letterpress will have to tide us over until pastry chef Alexis Althoff and co-owners Sarah Julson and Nat Moser open their own full-service brunch restaurant. (Note to folks in party-planning mode: Dahlia also makes painterly custom cakes and caters a mean dessert table.)