Elbow-Deep in Dough, West 7th’s New Bread Lab Trains Bakers of Tomorrow

John Kraus is one of the best bread makers in the entire world and he chooses to make the Twin Cities his home. In 2015 his team brought home bronze in the Coupe du Monde de la Patisserie, a global competition sometimes referred to as the Olympics of pastry. At that time, he operated one bakery, Patisserie 46 in a South Minneapolis neighborhood. Since then, he and partner Elizabeth Rose have added another two bakeries, cafe, stand inside Keg and Case, as well as a bread lab.

In late October, Kraus and Rose announced they would close one bakery, Linden Hills’ Rose Street Patisserie to focus on other businesses, including a one-of-a-kind bread lab. Located behind the bakery and cafe on West 7th inside the former Schmidt Brewery’s rathskeller building, the goal is to train the next generation of bread makers in the Twin Cities.

Like many other trades, the baking industry has seen a decline in workforce. Because perfecting a crusty loaf is as much science as it is art, being a great baker can require an apprenticeship. Kraus hopes to share skills and inspire more bakers to consider this a profession.

Before becoming his current career as pastry master, Kraus had been on a teaching path. He’s been relishing the opportunity to again lead classes.

In addition to teaching would-be professional bakers, the lab will also host classes for home bakers.

Rose Street and Patisserie 46 is gearing up for a variety of classes at The Bread Lab during the holiday season, led by Kraus. He will be teaching several including learning to make stollen, a Bûche de Nöel, and holiday cookie decorating. Those interested should email classes@rosestreet.co.

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