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A native of Paducah, Kentucky, world-renowned pastry chef 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 first fell in love with pastry.

After his studies in England, John returned stateside, landing work at Nashville’s The Wild Boar then serving as executive pastry chef at Magnolia Restaurant. He met the esteemed European co-founders of the French Pastry School in Chicago, where John taught for a decade.

Ready to take on a new adventure, John opened Patisserie 46 in South Minneapolis to rave reviews in July 2010, bringing world-class baking to a comfortable neighborhood setting. This first location continues to be a Twin Cities favorite.

John launched Rose Street Patisserie in 2016. This new venture was named after the first sugar flower he ever made, his mother’s middle name, and not coincidentally, the last name of his wife and muse Elizabeth. Rose Street’s tagline, “Authentically French Minus the Airfare” encompasses the team’s commitment to maintaining the highest quality product, respectfully adhering to the classic principles of the French tradition of baking.

Bringing her background in the design of high-end luxury goods in New York, Elizabeth was originally involved in helping with the design and branding aspects of the business, and over time, she became 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 for her accomplishments and acumen with a 40-Under 40 Award from the Minneapolis-St. Paul Business Journal.

In 2019, John and Elizabeth opened The Bread Lab on the grounds of the historic Schmidt Brewery, serving as both a production facility and 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 protegés, Kate Goodpaster, competed in the Baking World Cup in Paris later that year. 

Chef John has earned global recognition for his work, including:

  • 2005 & 2006 named one of the Top Ten Best Pastry Chefs by Pastry Art Design
  • 2010 Named a Top Ten Chocolatier by Pastry Arts Magazine
  • 2014 selected as team U.S.A.’s captain at the 2015 Coupe du Monde de la Pâtisserie and received the bronze medal at the famed Olympics of pastry competitions
  • 2015 inducted as a member of Relais Desserts Group as the only American-born chef to be invited into the world’s top 100 pastry chefs
  • Patisfrance Pastry Chef of the Year
  • National Dessert Champion
  • Winner of the Food Network Chocolate Challenge
  • Numerous “Best of” awards in the Twin Cities

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.

For more information, visit their website at


$150 Each | Limited to 150 Tickets

Chef John Kraus & Elizabeth Rose
Rose Street Patisserie Bonbon
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