Patisserie 46
Bakery · King Field ·
French bakery & cafe with exquisite pastries, breads, cakes & coffee
French bakery & cafe with exquisite pastries, breads, cakes & coffee
"A Parisian escape along 46th Street between Kingfield and Tangletown, this sun-drenched, truly neighborhood spot is where people gather and gab rather than click away on computers and yap on meetings, and it serves what I consider the best bread in the city. While The Bread Lab supplies many Twin Cities establishments, what you can’t get elsewhere is the shop’s ambiance. Confections capable of snagging a baking bronze medal keep it bustlin’ and bumpin’; I go for the seasonal tarts, éclairs, and macarons (especially the sugary, buttery caramel macaron), and I always pair pastries with a cafe au lait. The quiche lorraine is everything a quiche should be — simultaneously dense and fluffy, bursting (but not overpowered) with caramelized onion, and anchored in a flaky crust. The ordering setup funnels everyone into one long line — this is Minnesota, so expect performative politeness and a bit of passive-aggressive enforcement — but the nearly floor-to-ceiling window banks make it easy to wait, and the western windows bathe the tables around the fireplace in light; that’s the best place to land. There’s excellent bread to go, from sandwich-ready miche loaves to classic sourdough and baguettes, and if you’re lucky later in the day you might even snag a free baguette like I did once." - Cinnamon Janzer
"The lauded team’s two entries at the fair are a pull-apart doughnut packed with local Honeycrisp apples; and a banana s'more made of brown-butter crumb cake topped with graham cracker streusel and baked with bananas, marshmallows, and chocolate chunks." - Ashok Selvam
"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
"Patisserie 46’s chef and owner John Kraus is a maestro of chocolate. Highlights from this menu include a three-layer chocolate cake; a gluten-friendly flourless raspberry chocolate cake; and a classic opera cake, rich with ganache, coffee-soaked jaconde, and French buttercream. Cakes range from $40 to $50 based on size." - Stacy Brooks
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