Best Magazine Of Haute Pâtissere

John Kraus

He’s the owner of Patisserie 46, a unique establishment in Minnesota. He belongs to the new generation of the American haute pâtisserie.

He was training to be a cook until one day he tasted a croissant and became fascinated by its wonderful simplicity. Then he directed his studies towards the world of sweet. Today John Kraus is the owner of Patisserie 46, a unique establishment in Minnesota in which simple and good things are just doubly good, and in which they are ruled by a different clock. ‘We offer people a place to take a break, breath and enjoy the moments as they pass… Life’s moments are too important and you don’t get them back. Life keeps going so stop for a few minutes and enjoy something wonderful with someone’.

Bio Highlights

2002 – Patisfrance Pastry Chef of the Year and the National Dessert Champion of 2002

2002 – Chefs Pfeiffer and Cannone offered him join the professors’ team at The French Pastry School, where he would stay for one decade

2004 – Food Network’s Chocolate Challenge in Atlantic City, New Jersey, Chef John Kraus was declared the winner with his sculpture titled “Love Takes Flight”

2005 – Chef Kraus was named one of the Top Ten Pastry Chefs in the United States by Pastry Art & Design magazine

2011 – Chef Kraus left Chicago and settled down in Minneapolis to bring up his children and open Patisserie 46

2014 – John Kraus was selected as team U.S.A.’s captain at the 2015 Coupe du Monde de la Pâtisserie

2016 – Opening of Rose Street Pâtisserie at Minnesota

“The purest form of creativity is simplicity. Flavor combinations don’t need to be too complicated. Complicated is different than complex”
so good.. magazine #11

Featured in so good #11 and so good #16