Patisserie 46, a neighborhood bakery in Minneapolis opened less than a year ago, yet it already has a loyal following, a recent
story in the New York Times states. Its French-style croissants "are crisp and light as air," while the macaroons evaporate in the mouth, the story says.
Patisserie owner John Kraus trained in Europe before teaching at the
French Pastry School in Chicago, where he worked for over a decade. He opened up Patisserie last summer. In the story he observes, "Minneapolis is becoming a phenomenal baking town."
Other local bakeries that are given a shout-out in the story include
Sweets Bakeshop, which has locations in Minneapolis and St. Paul,
Salty Tart Bakery in Minneapolis, and St. Paul's
Bars Bakery.