John Kraus, Patisserie 46, Minneapolis. Read More.
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.
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.
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.
Patisserie 46 was named “Best Bakery in Minneapolis” (City Pages Best of 2013).
It’s rare that a bakery does sweets as well as it does breads, but that is the blessed situation at Patisserie 46 in southwest Minneapolis. Gaining a local reputation for classic French confection perfection (especially the millefeuille and eclairs) and national attention from magazines that list the bakery among the world’s best patisseries, Patisserie 46 makes it a smart move for restaurants like the Lynn on Bryant, Grand Central in St. Paul, and the Kenwood to serve its rich brioche buns, flaky almond croissants, and flourless chocolate tortes. Though its products have quickly spread to farmers’ markets and bakery cases all over town, the flagship store also serves crepes, soups, sweet and savory paninis (we love the one with bananas and chocolate), and pizza that defies the old adage that you should never order pizza at a non-pizza restaurant. Read the article.
Written in by Rick Nelson, Star Tribune
This is the time of year when bakeries should be in spotlights – none more so than Patisserie 46, with the glow on John Kraus.
There are three certainties in this life: death, taxes and the long line at Patisserie 46.
The devoted crowds hark back 21/2 years ago to the bakery’s opening day, when a queue of hungry curiosity seekers began to form at sunrise, a phenomenon that surprised and humbled baker/owner John Kraus. The popularity has never slackened — it’s not unusual for as many as 600 customers to walk through the door over the course of a weekend day — and the bakery’s saffron-tinted walls have become a kind of ad hoc community center. Read the article.
Written in three parts by Kara Buckner, City Pages [photo credit: City Pages]
In part 1, we meet the chef and his wife (who opened their dream bakery in 2010), and were treated to a behind-the-scenes account of Kraus’s win at the Food Network Chocolate Challenge. Read Part 1
In part 2, we jump to the early stages of his career, as he crosses paths with two of London’s premiere cooking talents. Read Part 2
In part 3, everything comes together, and the craft he’s worked so hard to hone helps him create the life for his family he’s always wanted. Read Part 3