What inspired you to start baking and open a patisserie?

I began my career working at a variety of restaurants in London, Nashville, and Chicago, and had been an instructor at the French Pastry School in Chicago for 10 years. I loved that so much but I began to dream about having a space of my own, a neighborhood gathering place where people could come together, take a break from the day, and enjoy conversation over a great cookie or coffee and a pastry-maybe run into a neighbor or two, catch up a bit. That’s what I remember from the bakery in my hometown growing up, and that really is what it’s all about to me.

What inspired you to bring your breads, pastries, and desserts to a retail setting?

People have been asking for this for a long time– and while we do sell to quite a few restaurants throughout the Twin Cities, we love this idea of having our products so accessible.  Of course, we love when people come to Patisserie 46 or Rose Street Patisserie as a destination, whether it’s to buy a baguette, pick up lunch, or choose a dessert to mark a special occasion. But knowing that someone can add one of our breads to their grocery cart or grab a treat to bring home while they’re making their regular visit to the co-op is really great. Knowing that at the same time, they can also find a delicious local cheese or some apples grown nearby makes us happy, too. Reward yourself for a job well done with a piece of our chocolate cake, too. We think it’s pretty good, and other folks seem to agree- it took second place at the Coupe du Monde de la Patisserie in Paris a few years back.

Some of the former Wedge Table commissary employees recently joined your team, how are you incorporating their skills and expertise into your business?

We feel fortunate to add these talented folks to our team; sharing our skills and experience with one another has strengthened our team. This is how we ensure the future of our craft– through sharing and learning. Not only do they bring important knowledge from their past experience, but just as importantly, a love of the co-op model and its rich history. The co-op was created by the community, and we are building our own community of chefs and bakers right here. Also, stay tuned: we plan to begin offering some of the Wedge’s favorites, like the Sourdough Boule, soon.

How would you describe your breads to someone who had never had them before?

We focus on the flavors of the wheat so we can highlight the hard work of the farmers and the millers of the Upper Midwest. We want to provide a well-balanced loaf of bread, one that brings those ingredients and their origin to the front. Like wine, the wheat tells the story of the terroir, or the land that it came from.

What’s your favorite bread you make?

The Miche! It’s my favorite loaf of bread- it’s made using local grains from a local miller, Wisconsin Wheat.

 What’s the best way to enjoy a freshly baked loaf of Rose Street bread?

You have to try it at room temperature, so you really taste it. Then I like to toast it with some great local butter and a sprinkle of sea salt. That’s all you need! Ok, well, house made apricot jam is pretty great too.