Bakers wake up in the early morning in the hopes of giving people a better day, and that’s all we really care about.
We believe our culture has a deep hunger to slow down and connect — with our children, friends, neighbors, ourselves.
Our goal is to be a welcoming and favorite neighborhood spot, and we believe that every day is a special occasion.
World-class offerings in a neighborhood setting.
While we’ve collected some prestigious awards and recognition, what matters most is that our friends and neighbors choose us to be their go-to spot for a cookie, a loaf of bread, or an exquisitely- crafted treat to savor.
John Kraus is a native of Paducah, Kentucky, John Kraus fondly remembers his neighborhood bakery as a place people would go for dinner rolls or a treat, taking time to chat with one another and savor something sweet. But it was in London while studying cuisine that John Kraus first fell in love with pastry, next to the Queen’s Rose Garden. He was training to be a cook until one day he tasted a croissant and became fascinated by its wonderful simplicity, and this would change the course of his life.
After his studies in England, John returned Stateside, landing work in Nashville’s The Wild Boar. Next, Kraus served as executive pastry chef at Magnolia Restaurant, and then met the esteemed European duo of Jacquy Pfeiffer and Sebastien Canonne, co-founders of the French Pastry School in Chicago, who eventually offered John a teaching position there. John accepted and stayed for a decade. In 2005 and 2006, John was included in the “Top Ten Best Pastry Chefs” by Pastry Art and Design.
Ready to take on a new adventure, John opened Patisserie 46 in South Minneapolis to rave reviews in July 2010, and this first location continues to be a Twin Cities favorite.
That year, John was named a “Top Ten Chocolatier” by Pastry Arts Magazine, along with Joshua Werner, who had joined his team.
In 2014 Kraus was selected as team U.S.A.’s captain at the 2015 Coupe du Monde de la Pâtisserie and took the 2015 bronze medal at the famed Olympics of pastry competitions. That same year, John was inducted as a member of Relais Desserts Group, the only American-born chef to be ever invited to join this prestigious group of the world’s top 100 pastry chefs.
In 2016, John opened the first Rose Street Patisserie, named for the first sugar flower he ever made, is his mother’s middle name, and not coincidentally, Rose is the last name of his wife and business partner Elizabeth.
Elizabeth, who has a background in the design of high-end luxury goods in New York, was originally involved in helping with design aspects of the business but over time has gotten involved in all areas of the business, and now serves as CEO, overseeing the company’s expansion, and ensuring continuity and high standards in all aspects of the enterprise. Elizabeth was recognized with a 40-Under 40 award from the Minneapolis-St. Paul Business Journal.
In 2019 John and Elizabeth opened The Bread Lab, in the Rathskeller building on the grounds of the historic Schmidt Brewery. The Bread Lab is not only a production facility but a training program for up-and-coming pastry chefs. John loves to pass on his knowledge to the next generation of pastrymakers. One of John’s proteges, Kate Goodpaster, competed in the Baking World Cup in Paris later that year.
In addition to the Coupe, John has been awarded the Patisfrance Pastry Chef of the Year, National Dessert Champion, and winner of the Food Network Chocolate Challenge, as well as many “Best of” awards in the Twin Cities area.
Like the bakery in Paducah he fondly remembers, this world-renowned Chef hopes all of his locations become a meeting spot for neighbors to gather --a place where all feel welcome. Guests are encouraged to stay awhile, savor a treat, some conversation, and just be in the moment. From time to time, you might catch John and Elizabeth doing just that with regular customers, friends, and family.
First cold air of winter
The first night of a Stollen.
My sons when they are truly happy, there’s nothing like it
When the team is working in complete unison.
My mother’s sauce and meatballs-- none compare
That first bite of any pastry after touching down in France and being so excited to visit a pastry shop, it never fails to excite the imagination. It’s like a child walking into a toy store.
And West Kentucky barbecue. No one does pork shoulder better!
With a background in luxury goods design, Elizabeth was hired in 2015 by John Kraus and Patisserie 46 to help create a new brand for a second location, and ended up becoming co-founder, namesake, and CEO of Rose Street Patisserie. Since that time, she has overseen the opening of three additional locations, and the rollout of a new training and production facility: The Bread Lab, in a historic location in St. Paul.
Additionally, she spearheaded efforts for co-owner and husband John Kraus to be accepted into the Relais Desserts Group, which culminated in John being selected as the only American-born chef to be inducted into the globally prestigious group which has only 100 members. This intensive year-long process required presenting in French, (a language she learned in order to be able to do so!).
Elizabeth has brought her passion, intensity, and elevated skill-set to ensure that the brands Rose Street & Patisserie 46 match the sophistication and integrity of the world-class products they serve. She describes their partnership this way: John creates everything you eat and she creates what you see and experience.
A few of Elizabeth’s favorite things:
The perfect Canelé.
The first snowfall and roaring fire but shortly after I am ready for spring.
Getting lost in a new city and discovering the secrets the locals know.
A guest’s smile when we have delivered happiness.
Kate Goodpaster is Head Baker at Patisserie 46 and Rose Street Patisserie. Kate began baking with her mom, Harriet, during her childhood in St. Paul. Brownies, cookies, pecan pie were all part of her repertoire. Her competitive spirit was apparent at a young age, too, as a rider of horses; she competed nationally in high school.
Goodpaster went to Gustavus Adolphus College and received a B.A. in Philosophy, and was considering graduate school when a job in a coffeeshop convinced her to learn to make pastries instead. Goodpaster went off to the French Pastry School in Chicago. After completing the L’Art de Patisserie program, she completed the 6-month internship at the school, which is where she met John Kraus, who was assembling his Coupe team with two Chicago pastry chefs. She knew then that she wanted to be in his shoes one day.
Kate joined the team at Patisserie 46 in 2013. Kate was a proud member of Team USA at the World Cup of Baking in Paris in early 2020, representing the United States in Viennoiserie.
A few of Kate’s favorite things:
The first scoop of peanut butter out of the jar.
The sound of horse shoes on concrete.
Bread, talking as it cools on the rack.
Doing double-takes in front of the oven and watching the bread rise.