John Kraus, a celebrated figure in the world of bread making, has made the Twin Cities a hub for his artisan creations. Recognized globally, Kraus and his team secured a bronze medal at the prestigious Coupe du Monde de la Patisserie in 2015, often likened to the Olympics of pastry. Initially known for Patisserie 46 in South Minneapolis, Kraus, along with partner Elizabeth Rose, has expanded their culinary footprint to include multiple bakeries, a café, a presence at Keg and Case, and most recently, a unique bread lab.
However, recent news announced the closure of Rose Street Patisserie’s Linden Hills location. This strategic decision allows Kraus and Rose to concentrate on their other ventures, notably the innovative Bread Lab. Situated behind their West 7th bakery and café within the historic Schmidt Brewery’s rathskeller, the Bread Lab is envisioned as a center for nurturing the next wave of skilled bread makers in the Twin Cities.
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Image: Freshly baked artisan bread loaves being removed from the oven at Rose Street Patisserie Bread Lab.
The Bread Lab is not just a production space; it’s a solution to a growing concern within the baking industry – a workforce decline. Crafting the perfect crusty loaf demands a blend of scientific understanding and artistic flair, often requiring extensive apprenticeship. Kraus aims to combat this shortage by imparting his expertise and inspiring aspiring bakers to embrace this rewarding profession. The lab produces exceptional crust loaves for Rose Street Patisserie locations and wholesale clients.
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Image: John Kraus instructing students on dough preparation techniques in the Rose Street Patisserie Bread Lab.
Before achieving mastery in pastry, Kraus was drawn to teaching. The Bread Lab allows him to reconnect with his passion for education, providing hands-on classes and mentorship.
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Image: Mounds of dough proofing in the spacious Rose Street Patisserie Bread Lab, ready for baking.
The expansive Bread Lab serves a dual purpose: it functions as a classroom for aspiring bakers and a working bakery, producing fresh, high-quality products for the adjacent Rose Street Café. Beyond professional training, Rose Street Patisserie’s Bread Lab extends its educational reach by hosting classes for home baking enthusiasts.
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Image: Bread loaves entering the oven at Rose Street Patisserie Bread Lab, showcasing the baking process.
Rose Street Patisserie and Patisserie 46 are preparing an exciting lineup of classes at The Bread Lab, particularly for the holiday season, all under the guidance of John Kraus. Class offerings include mastering the art of stollen, crafting a classic Bûche de Nöel, and fun holiday cookie decorating sessions. For those eager to participate in these enriching experiences, further details can be obtained by emailing [email protected].
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Image: A plentiful display of freshly baked baguettes at Rose Street Patisserie Bread Lab, highlighting their bread selection.
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Image: A tray of perfectly laminated croissants at Rose Street Patisserie, showcasing their pastry expertise.
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Image: Savory croissants filled with ham and cheese, a delicious offering at Rose Street Patisserie.
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Image: Almond croissants, a classic French pastry available at Rose Street Patisserie.
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Image: Exquisite pastry art by Chef John Kraus at Rose Street Patisserie, featuring a delicate cream tart.
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Image: Stunning confections, including miniature layer cakes, from Rose Street Patisserie.
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Image: Elizabeth Rose and John Kraus, the duo behind Rose Street Patisserie and Patisserie 46.
Rose Street Café
882 7th Street West, , MN 55102 (651) 556-4487 Visit Website
