Patisserie 46

4552 Grand Ave. S.
Minneapolis, MN 55419
612-354-3257
Critics' Pick
Best Of

Details

  • Tue-Sat 7am-6pm, Sun 7am-2pm
  • $
  • Breakfast, Lunch
  • No Alcohol
  • Street Parking
  • Reservations Not Necessary
In France, the term "patisserie" may be legally used only by a bakery that employs a licensed maître ptissier, or master pastry chef. At this ambitious Kingfield bakery, that role would be filled by the shop's owner, John Kraus, who was most recently an instructor at the French Pastry School in Chicago, considered to be the nation's top pastry program. Kraus turns out canelé shaped like tiny, bronzed bundt cakes, with a lovely, caramelized crust, and a moist, spongy rum-spiked interior. He bakes Gibassier, a delicate, Provencal bread that's fragrant with anise seeds, orange peel, and olive oil. He whips up sourdough breads and quiche and ice cream and sorbet. One could, in fact, probably subsist on an all-chocolate diet at Patisserie 46, between the pain au chocolate, the chocolate-chip cookies, the house-made candy bars, and the chocolate-enrobed chocolate mousse cake--dark and buttery smooth, with a little salted caramel at its core. A chocolate-covered dome is sprinkled with edible gold leaf as if to emphasize that these aren't just desserts, they're high art. The Russians may have their Fabergé eggs, and the Chinese their miniature mountainsides of carved jade, but the French? They have les petits gateaux.

Related Stories (11)

  • This Is the Best Cake in America: Patisserie 46's "Chocolate"
    Wednesday, April 1, 2015 at 6 a.m. by Mecca Bos

    We know that John Kraus of Patisserie 46 led his team to win bronze in the world pastry competition, the Coupe de Monde, back in February. But did you know that you can now buy the chocolate cake that steered them to victory at Pati...

  • Best Interpretations of the Chocolate Chip Cookie in the Twin Cities
    Wednesday, January 30, 2013 at 11:46 a.m. by Natalie Gallagher

    The quest for the perfect chocolate chip cookie can be endless, and Minneapolis has no shortage of bakeries vying for the top spot. But beyond the usual age-old, hand-me-down recipe from Grandma's cookbook, the Hot Dish was inspired...

  • Top 10 cupcake shops in the Twin Cities
    Wednesday, June 20, 2012 at 6:30 a.m. by CP Staff

    Oh, the humble cupcake. Long a presence in church basements and family picnics, the simple mini-cake + frosting recipe has gone upscale in recent years. It's easy to make a mediocre one, but the bakeries below prove that making a gr...

  • Pastry chef John Kraus of Patisserie 46: The sweet life, part 3
    Wednesday, April 4, 2012 at 11:13 a.m. by Kara Buckner

    Today, we conclude our interview with pastry chef John Kraus. In part 1, we heard stories from his competition days, and in part 2, we watched him cut his teeth in the kitchens of London. In part 3, everything comes together, and th...

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