Best Magazine Of Haute Pâtissere
Lemon Tart, by John Kraus


We asked John Kraus to define his business for us, and instead of talking about his products, his sales or his success, he started by talking about life’s moments. In the last three years since its opening, his sole objective has been to reinterpret the great pastry classics while maintaining those essential elements that led them to become universally known. “You can never beat the classics” he says, “Paris Brest, Tart Tatin, Millefeuille, Brioche Polonaise, Lemon Tart: that is the beauty of pastry.” With this simple but brilliantly executed philosophy, we welcome him to the pages of SG#11, where he offers us his most recent creations, as elegant and inimitable as this Lemon Tart.