John Kraus
Baker
John Kraus is a native of Paducah, Kentucky, John Kraus fondly remembers his neighborhood bakery as a place people would go for dinner rolls or a treat, taking time to chat with one another and savor something sweet. But it was in London while studying cuisine that John Kraus first fell in love with pastry, next to the Queen’s Rose Garden. He was training to be a cook until one day he tasted a croissant and became fascinated by its wonderful simplicity, and this would change the course of his life.
After his studies in England, John returned Stateside, landing work in Nashville’s The Wild Boar. Next, Kraus served as executive pastry chef at Magnolia Restaurant, and then met the esteemed European duo of Jacquy Pfeiffer and Sebastien Canonne, co-founders of the French Pastry School in Chicago, who eventually offered John a teaching position there. John accepted and stayed for a decade. In 2005 and 2006, John was included in the “Top Ten Best Pastry Chefs” by Pastry Art and Design.
Ready to take on a new adventure, John opened Patisserie 46 in South Minneapolis to rave reviews in July 2010, and this first location continues to be a Twin Cities favorite.
That year, John was named a “Top Ten Chocolatier” by Pastry Arts Magazine, along with Joshua Werner, who had joined his team.
In 2014 Kraus was selected as team U.S.A.’s captain at the 2015 Coupe du Monde de la Pâtisserie and took the 2015 bronze medal at the famed Olympics of pastry competitions. That same year, John was inducted as a member of Relais Desserts Group, the only American-born chef to be ever invited to join this prestigious group of the world’s top 100 pastry chefs.
In 2016, John opened the first Rose Street Patisserie, named for the first sugar flower he ever made, is his mother’s middle name, and not coincidentally, Rose is the last name of his wife and business partner Elizabeth.
Elizabeth, who has a background in the design of high-end luxury goods in New York, was originally involved in helping with design aspects of the business but over time has gotten involved in all areas of the business, and now serves as CEO, overseeing the company’s expansion, and ensuring continuity and high standards in all aspects of the enterprise. Elizabeth was recognized with a 40-Under 40 award from the Minneapolis-St. Paul Business Journal.
In 2019 John and Elizabeth opened The Bread Lab, in the Rathskeller building on the grounds of the historic Schmidt Brewery. The Bread Lab is not only a production facility but a training program for up-and-coming pastry chefs. John loves to pass on his knowledge to the next generation of pastrymakers. One of John’s proteges, Kate Goodpaster, competed in the Baking World Cup in Paris later that year.
In addition to the Coupe, John has been awarded the Patisfrance Pastry Chef of the Year, National Dessert Champion, and winner of the Food Network Chocolate Challenge, as well as many “Best of” awards in the Twin Cities area.
Like the bakery in Paducah he fondly remembers, this world-renowned Chef hopes all of his locations become a meeting spot for neighbors to gather --a place where all feel welcome. Guests are encouraged to stay awhile, savor a treat, some conversation, and just be in the moment. From time to time, you might catch John and Elizabeth doing just that with regular customers, friends, and family.
- First cold air of winter
- The first night of a Stollen.
- Panettone.
- My sons when they are truly happy, there’s nothing like it
- When the team is working in complete unison.
- My mother’s sauce and meatballs-- none compare
- That first bite of any pastry after touching down in France and being so excited to visit a pastry shop, it never fails to excite the imagination. It’s like a child walking into a toy store.
- And West Kentucky barbecue. No one does pork shoulder better!
