Rose Street Patisserie

2811 W 43rd St Minneapolis

Best Sandwich Spots in Minneapolis/Rose Street Patisserie
Vamonde Creators
Written By Vamonde Creators

Adventures written by the VAMONDE Team

Rose Street Patisserie

Good sandwiches are made from good bread, so any exploration of Minneapolis sandwiches should include a trip to one of its favorite bakeries. Rose Street Patisserie is a French-style bakery and café offering the kinds of elegant pastries, flaky croissants, and fresh baguettes you’d expect to see in Paris. It describes itself as “Authentically French, minus the airfare.

Rose Street Patisserie’s “dejeuner” (lunch) menu only includes a few sandwiches, but they’re good enough to put Rose’s on any list of favorite sandwich spots. One is a simple BLT (bacon, lettuce, tomato) on pan de mie (French sandwich bread). They also offer ham and gruyère cheese on a baguette or a croque monsieur (open-faced sandwich). Finally, like many sandwich shops, they offer their own take on the famous Cuban sandwich.

Rose also offers another type of sandwich entirely, which is a treat for the eyes as well as a scrumptious desert: macarons, the tiny French sandwich cookies. These are made from meringue (not to be confused with coconut macaroons) and Rose offers them in tempting flavors like raspberry rose and dark chocolate Earl Grey. You’ll find these in the bakery case along with an eye-catching selection of petits gateaux, tarts, and èclairs. Rose also offers wine by the glass, a small selection of imported beer, an espresso bar, an non-alcoholic options.

Chef John Kraus

Rose Street Patisserie is the creation of chef John Kraus, who also started Patisserie 46 in Kingfield. Kraus has won multiple culinary awards as well as being named one of the Top Ten Pastry Chefs in the United States by Pastry Art & Design in 2005 and 2006, and one of the Ten Best Chocolatiers in North America by Dessert Professional Magazine in 2014. Not to be outdone he also won bronze in the 2015 Coupe du Monde de la Pâtisserie—known as the Pastry Olympics-and graced Food & Wine’s World’s Best Éclairs list. Kraus says the motivation for Rose came to him when he was eating brioche from Patisserie Valerie, near the Queen’s Rose Garden in London, England.

“That was the very moment I realized I was in love with pastry. … These are the experiences that I would like to attempt to share with our guests. … I believe that the lifeblood of a patisserie is the neighborhood. I invite you to stop in and share a moment with us.” - Chef John Kraus

Cover image courtesy of Rose Street Patisserie.

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