Patisserie 46

What Patisserie 46 does

Patisserie 46 is a privately held artisan bakery enterprise founded in July 2010 by Chef John Kraus in South Minneapolis, operating today under the co-leadership of Kraus and his wife Elizabeth Rose (CEO). The company produces and sells authentic French breads, pastries, cakes, confections, and savory items using traditional artisan techniques — natural levain fermentation, laminated dough processes, and proprietary recipes — with flour sourced from Lonesome Stone Milling in Lone Rock, Wisconsin. Its product portfolio includes signature items such as the Miche sourdough loaf, seasonal specialties like Galette des Rois and the Fran Cake, and a catering program for events.

The business operates through three physical storefronts in the Twin Cities metro (the flagship Patisserie 46 on Grand Avenue in Minneapolis, Rose Street Patisserie at Snelling & Selby in St. Paul, and Rose Street Patisserie at Keg & Case in St. Paul — the latter currently closed pending reopening), plus The Bread Lab, a dedicated production and pastry chef training facility housed in the Rathskeller building on the historic Schmidt Brewery grounds since 2019. Revenue is generated through three channels: direct-to-consumer retail sales at storefronts (including pre-orders via Toast Tab and Tock), wholesale distribution of breads and pastries to Twin Cities groceries, co-ops, hotels, and restaurants, and customized catering for events. A fourth location, Maison Rose, is planned to open in spring 2026 in Lilydale, Minnesota, combining cafe, bakery production, and baker education.

Patisserie 46's strategic positioning rests on Chef John Kraus's internationally validated credentials — bronze medal at the 2015 Coupe du Monde de la Pâtisserie and sole American-born membership in the Relais Desserts Group — and on its status as a founder-owned, family-operated business with no disclosed institutional capital. Marketing relies on content (a blog written by Chef Kraus), organic social (#46love), email newsletter, and event-driven engagement (annual Macaron Day benefiting Zazakely Sambatra, NordicWare co-branded content). The company has no patents, no disclosed technology stack beyond standard e-commerce integrations, and no AI/ML capabilities in evidence.

Name

Patisserie 46

Website

https://patisserie46.com

Company type

Private

Founded year

2010

Operating status

Operating

Headcount range

11–50 employees

Short description

Patisserie 46 is a founder-owned artisan French bakery founded in 2010 in Minneapolis, operating three Twin Cities retail storefronts and a wholesale/training facility (Bread Lab), serving neighborhood consumers, local grocers, hotels, restaurants, and catering clients with traditional breads, pastries, cakes, and confections.

Ownership category

akta.pro rank

Product category

Artisan Bakery

NAICS

Retail Bakeries (311811), Bread and Bakery Product Manufacturing (31181), Commercial Bakeries (311812), Baked Goods Retailers (445291), Caterers (722320), Nonchocolate Confectionery Manufacturing (31134)

SIC

Bakery Products (2050), Sugar & Confectionery Products (2060), Food And Kindred Products (2000)

akta.pro primary industry

Patisseries & Viennoiserie (French-Style) (THAFAFAB)

akta.pro secondary industries

Cake Shops & Custom Celebration Cakes (THAFAFAC), Artisan & Specialty Bakeries (Sourdough, Heritage Grains) (THAFAFAD), Frozen & Par-Baked Bakery Production (THAFAFAK), Bread & Pastry Specialty Stores (CRAHAGAC), Patisserie & Confectionery (Chocolate/Sugar Arts) (EDAOAKAD)

Keywords

• Artisan french bakery
• Fresh baked bread
• French viennoiserie pastries
• Bakery catering services
• Wholesale artisan bread

Headquarters

HQ city

Minneapolis

HQ country

United States

HQ region

North America

Offices4 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales, Technology or R&D

Revenue model

1. Retail Bakery Sales: Direct sales of breads, pastries, cakes, confections, and savory items at three physical retail locations in Minneapolis and St. Paul
2. Wholesale Distribution: Breads and pastries supplied to groceries, co-ops, hotels, and restaurants throughout Twin Cities metropolitan area through Bread Lab production facility
3. Catering Services: Customized catering menus for events and gatherings, available for orders via contact form and email inquiries

Go-to-market motion1 record

Distribution channels4 records

Marketing channels5 records

Core offering

Patisserie 46 is a Minneapolis-based artisan French bakery that produces and sells authentic French breads (including natural levain Miche), viennoiserie such as croissants and kouign-amann, cakes, confections, and savory items at multiple retail storefronts. The company also operates the Bread Lab wholesale production facility, offers customized catering for events, and sells digital and physical gift cards through online ordering platforms.

Product overview

Patisserie 46 operates as a multi-location bakery enterprise comprising the flagship Patisserie 46 (Minneapolis) and the sub-brand Rose Street Patisserie (St. Paul, multiple locations), along with the Bread Lab production/training facility. The company offers authentic French breads, pastries, cakes, confections, and savory items, with catering services and gift card programs. A new location, Maison Rose, is planned for spring 2026.

Differentiator

Problem solved

Functional benefit

Brands

• Rose Street Patisserie: Patisserie and bakery operations under the Rose Street brand
• Bread Lab

Products and services

• Catering Services Customized catering menus for events large and small, offering French pastries, breads, and confections for corporate events, private gatherings, weddings, and celebrations. Orders are taken via email [email protected] and phone.
• Gift Cards Digital and physical gift cards available for both Patisserie 46 and Rose Street Patisserie locations, sold through the Toast Tab platform.
• Galette des Rois Traditional French King Cake featuring almond frangipane-filled puff pastry, available seasonally around January 6 (Epiphany) for pre-order pickup at both Patisserie 46 and Rose Street Patisserie. Available in Classic, Pistachio and Cherry, and Minnesota Orange Peel/Bourbon/Pecan/Maple flavors.
• Fran Cake Mother's Day specialty cake named after Chef John Kraus's mother, featuring strawberry-lychee center with bourbon and Tahitian vanilla cream, surrounded by almond and pistachio sponge cake and topped with fresh strawberries and raspberries. Serves 6.
• Bread Lab Wholesale Bread and Pastry Supply Wholesale supply of artisan breads and pastries produced at The Bread Lab facility to groceries, co-ops, hotels, and restaurants throughout the Twin Cities metropolitan area.

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration3 records

Feature3 records

Partnerships

Four partnerships are on record, tiered core and minor.

• Relais DessertscoreStrategic or Co-development Partner · 20 March 2021Global network of top pastry chefs. John Kraus is the only American-born member of this prestigious group (100 members worldwide). Partnership enables participation in annual Macaron Day charity event supporting Zazakely Sambatra in Madagascar.
• Zazakely SambatraminorOthers · 20 March 2021Charity organization in Madagascar ('Happy Children'). Patisserie 46 participates in annual Macaron Day to raise funds for this organization's youth education and training programs.
• Lonesome Stone MillingcoreStrategic or Co-development PartnerLocal grain supplier providing flour from Lone Rock, WI for their signature Miche bread and other baked goods. Supports the bakery's commitment to using local, quality ingredients in their artisan products.
• NordicWareminorGTM or Marketing PartnerKitchenware manufacturer. Chef John Kraus partnered with NordicWare to create video content demonstrating croissant-making techniques at home, featuring NordicWare's Perforated Half Sheet.

Scale indicators3 records

Recent moves9 records

Expansion highlights4 records

Broad incumbents

• Maison Kayser: Global French bakery chain founded by Éric Kayser, with locations across the US, Europe, and Asia, specializing in artisan breads and viennoiserie using natural levain. Comparable to Patisserie 46 in product and technique but operates at significantly larger scale and broader geographic footprint.
• La Brea Bakery: Los Angeles-origin artisan bakery producing hand-shaped, hearth-baked breads distributed nationally through grocery and foodservice channels. Comparable to Patisserie 46's Bread Lab wholesale arm in artisan bread production and grocery/hotel distribution.
• Ladurée: Iconic French patisserie renowned for its macarons and viennoiserie with global retail locations. Comparable to Patisserie 46 in French patisserie prestige and luxury positioning, though at a substantially larger international scale.

Direct peers

• Tartine Bakery: San Francisco-based artisan bakery renowned for its naturally leavened sourdough breads and laminated viennoiserie, directly comparable to Patisserie 46's Miche and croissant program. Operates multiple retail locations plus a commissary/wholesale operation, mirroring Patisserie 46's retail-plus-Bread Lab structure.
• Dominique Ansel Bakery: NYC-based pastry concept from a celebrated French-born pastry chef, known for the Cronut and other innovative viennoiserie. Comparable to Patisserie 46 as a chef-driven, internationally recognized French pastry brand with a flagship retail location and brand-extension product lines.
• Levain Bakery: NYC-origin artisan bakery famous for its signature cookies and pastries, with a multi-location retail footprint and nationwide shipping. Comparable to Patisserie 46 as a multi-channel (retail + wholesale + e-commerce) artisan pastry brand built on a single, celebrated signature product.
• Breads Bakery: New York-based artisan bakery specializing in French-style breads, pastries, and the famous chocolate babka. Closely comparable to Patisserie 46's French bread/viennoiserie positioning, multi-location retail model, and wholesale to hotels and restaurants.
• Pitchoun Bakery: Los Angeles-based French artisan bakery and cafe offering traditional breads, viennoiserie, and pastries with a comparable retail + wholesale model. Smaller scale but similar chef-driven, French authenticity positioning to Patisserie 46.
• Amy's Bread: Manhattan-based artisan bakery producing French- and Italian-style breads, viennoiserie, and pastries with both retail locations and wholesale to restaurants and hotels. Comparable to Patisserie 46 in artisan positioning, product mix, and B2B/wholesale distribution.

Emerging players

• Tatte Bakery & Café: Boston-origin, fast-growing French-inspired bakery and cafe with multi-location retail across the East Coast. Comparable to Patisserie 46 as a scaling artisan French bakery concept pursuing multi-city expansion while preserving chef-driven craft positioning.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights6 records

Customer concentration

• Xx.com/patisserie46
• Facebookfacebook.com/profile.php

Revenue estimate

Valuation estimate

Number of profiles

Profiles3 records

Subsidiaries2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Patisserie 46