Sun Street Breads
Bakery · Tangletown ·
Pastries, breads, sandwiches, breakfast, lunch, and pizza.
Pastries, breads, sandwiches, breakfast, lunch, and pizza.
"Swing by Solveig Tofte’s Sun Street Breads on Wednesdays — only Wednesdays — for divine raised glazed. Feather-light, delicately yeasty, and served with a thin vanilla gloss, these are like classic Krispy Kremes, but better." - Serena Maria Daniels
"Although Solveig Tofte’s baking experience has spanned the world, her Minneapolis shop focuses on imbuing a distinctly American vibe with breads and pastries she crafts from scratch — like a pan loaf homage to the flax, durum, and potatoes grown in the Red River Valley, a farming region in Northwest Minnesota; a rustic, country-style loaf made from local cornmeal; or croissants finished like soft pretzels, with a dark golden-brown crust and touch of salt. More “traditional” pastries channeling Tofte’s Scandinavian heritage are occasionally on offer, such as fyrstekake, a type of shortbread cake filled with chopped almonds and cardamom. Don’t miss Sunstreet’s raised glazed doughnuts on Wednesdays." - Stacy Brooks
"Sunstreet, one of the Cities’ finest bakeries, is an essential dining spot for all three meals of the day. Chef Solveig Tofte’s practiced hands spin wheat into sourdough pancakes, nutty croissants and baklava rolls, fragrant rye bread cut for sandwiches, and finely glazed doughnuts (served Wednesdays only) — on Thursdays, neighbors gather for pizza nights. The flaky, buttery biscuit sandwiches are a favorite here; keep an eye on social media for seasonal specials like kulich, hot cross buns, and kolacky." - Eater Staff
"Sun Street Breads serves stellar baked goods and more from award-winning baker Solveig Tofte in Minneapolis’s Tangletown neighborhood. The atmosphere is casual and, of course, sunny: Light pours in from floor-to-ceiling windows, and a sidewalk patio is open in the warmer months. For a heartier breakfast, pair a fragrant cardamom bun with a biscuit egg-and-bacon sandwich, or poutine." - Justine Jones, Stacy Brooks
"Chef Solveig Tofte’s biscuits are soft and buttery, holding their shape as they soak up runny egg yolk. There are many breakfast sandwich options at this south Nicollet breakfast spot — classic egg-meat-and-cheese; Southern-fried; a BLT — the “Royale” even offers a Swiss-and-mushroom-stuffed crepe on a biscuit." - Joy Summers