Fresh Breads

Patisserie Blog

The 2015 Restaurant and Chef Award Semifinalists



John Kraus, Patisserie 46, Minneapolis. Read More.

John Kraus of Patisserie 46 on Coupe du Monde: “I’ve Never Been So Nervous In My Life”

johnPhoto courtesy of Paul Strabbing

“Maybe if I was a Swiss watch maker people would understand it better.”

Master pastry chef John Kraus, owner of Patisserie 46, is referring to the processes that go into making his pastries, each one a couple days’ worth of labor. Read More.

Chef John Kraus brings home the bronze medal for USA!!!


The winners of the Coupe du Monde de la Pâtisserie were announced yesterday evening, and Team USA, led by John Kraus of Patisserie 46 in Minneapolis, took the bronze medal, outbaked only by Italy (gold) and Japan (silver). The Coupe du Monde is the most important pastry competition in the world. It takes place every other year in Lyon, France. Read more here.


Best Bakery Twin Cities 2014


Patisserie 46 was named “Best Bakery” (Minnesota Monthly Best of the Twin Cities: Food and Drink 2014).

“The first minute or two that you walk in to Patisserie 46— besides it always being busy—you notice how calm and happy everyone is. It’s understated, warm, and inviting. Then you see the showcase, and the bread, and this feeling creeps in—one that says, ‘You are standing in one of the greatest bakeries in the country,’ and it’s so laid-back that you wonder (and hope) that everyone notices!  Read article.1114-Cover



Best French Restaurant 2014


Patisserie 46 was named “Best French Restaurant in Minneapolis” (City Pages Best of 2014).

French technique dominates Western haute cuisine, from roulades and tournée cuts to crèmes and terrines. But when they aren’t lustfully slurping up bouillabaisse or prodding escargots with tiny forks, the French eat fairly simply: breads, soups, salads, sandwiches, and, occasionally, a small patisserie and espresso to cap off the meal. In the Twin Cities, Patisserie 46, the charming corner cafe and bakery in Kingfield, is the best place to enjoy a midday meal à la française. The soup du jour — often a rich vegetable puree — is served with a hunk of crusty bread; the tartine and quiche change daily and come served alongside a simple green salad; the crepes, one savory, one sweet, are served all day long; and the baguette sandwich on that iconic French loaf makes for a portable lunch should you need to hop on your bike and head back to work. And if, in the course of your meal, you’re struck with a newfound joie de vivre and want to enjoy the company of your dining companion over a coffee and confection, might we suggest the mille-feuille? Read the article.