Cooks of Crocus Hill
Cooking class · North Loop ·
French bakery offering croissants, crepes cakes, and pastries
French bakery offering croissants, crepes cakes, and pastries
"Bellecour Bakery is a favorite spot for ham and cheese croissants, cardamom twists, and densely caramelized kouign amann. The bakery's offerings are traditionally French, and it has a collaboration with Cooks of Crocus Hill. Diane Moua has been the executive pastry chef since 2020, and her work there includes a celebrated crepe cake." - Justine Jones
"Coming soon to Edina’s 50th & France shopping district, Bellecour Bakery is opening a new location at 3945 Market Street as Chef Gavin Kaysen’s third collaboration with Cooks of Crocus Hill; after Bellecour Restaurant closed in 2020 the bakery found a permanent home at Cooks of Crocus Hill in the North Loop and later expanded to a Cooks location on St. Paul’s Grand Avenue. More details are forthcoming, but I expect pastry highlights such as crepe cake, delicate macarons, and caramely, masterfully laminated kouign-amann from pastry chef Diane Moua." - Justine Jones
"What began as a pandemic-era pop-up collaboration has become a beloved North Loop fixture: Bellecour, led by James Beard–winning chef Gavin Kaysen and pastry chef Diane Moua, drew lines down the block in summer 2020 for laminated croissants, Moua’s ultra-popular crepe cakes, and simple sandwiches. I appreciated how that pop-up pivot turned into a lasting presence — pastries, crepe cakes, and grab-and-go sandwiches remain crowd-pleasers that helped solidify Bellecour’s reputation during a difficult period for the industry." - Tierney Plumb
"Through Labor Day, Bellecour at Cooks is serving an all-beef hot dog wrapped in a croissant on a stick with a dijonnaise mustard dipping sauce, known as the cro-dog." - Alicia Banaszewski
"After starting as a pandemic pop-up, I watched Bellecour’s French-inspired baked goods—helmed by James Beard Award–winning chef Gavin Kaysen and pastry chef Diane Moua—quickly become a North Loop favorite: lines stretched for their laminated croissants, Moua’s ultra-popular crepe cakes, and unpretentious sandwiches. Pastries were originally schlepped from Bellecour Bakery & Café’s Wayzata location, and when Kaysen’s Wayzata restaurant closed production moved into Cooks’s sprawling North Loop kitchen; the bakery’s hit raspberry frangipane, which hadn’t appeared since the Wayzata fold, will return at the new St. Paul location for a month." - Alex Lodner
