"Kentucky-native, London-trained pastry chef John Kraus is several things — lauded chocolatier, former instructor at the French Pastry School in Chicago, and a one-time team captain representing the United States at the Coupe Du Monde de la Patisserie, the famed Olympics of pastry competitions — but he’s a baker at heart. Now, he presides over the Bread Lab, a production and training facility, while running both Patisserie 46 and Rose Street Patisserie with his wife Elizabeth. All a roundabout way of saying that his breads — like a stellar miche made with locally-milled flour and a unique baguette, made with a combination of rye and wheat flour — are flawlessly constructed. As are the kaleidoscope of croissants, cookies, cakes, and confections on offer." - Stacy Brooks, Eater Staff
