In 2015, John Kraus won the pastry equivalent of the bronze medal in the Olympics. His chocolate cake, Chocolat, was an international marvel. Then, last year, Kraus was the first American to join Relais Desserts, a society of pastry chefs whose very mission is to push the pastry arts to the highest heights imaginable. Lucky for us, Kraus has delivered his world-class skills to our Minnesotan doorstep — not only at the chef/owner’s beloved Patisserie 46 but at the newer Rose Street Patisserie, tucked behind Upton 43 in Linden Hills. If you’re new to the Patisserie family, start with the Chocolat, a layered treat of chocolate ganache, chocolate mousse, chocolate sponge cake, and pecan crumble. Then move on to the Tristan, the vanilla mousse, passionfruit, mango, macadamia, hazelnut, and “exotic cream” wonder cake that nudged Kraus and his bakeries into the stratosphere of the pastry arts.