Today we’d like to introduce you to John Kraus.
Hi john, please kick things off for us with an introduction to yourself and your story.
In 2010, I decided it was time to find a home for a corner bakery. I had been traveling quite a bit and, especially in France realized that every street seemed to have a patisserie and boulangerie. It was then I felt like we deserved that here as well. Why not provide a moment of tranquil delight. We deserve little moments of sensory pleasure, it is a great way to start any day. This is an important goal that should be for everyone. Pleasure! I was teaching a class in June at the Art Institute here for one week. The lakes were very popular destinations of my hosts . I really loved it, it was beautiful. Remember it was June. I thought this is where I could put some roots and start a business that hopefully the two boys could grow up part of. That was the dream for me, as so many bakers in Europe have done for generations. I started returning on weekends and found what is now Patisserie 46. December 2009, I moved here to a house site unseen. Loaded up a uHaul and drove from Chicago. Arrived to 14 inches of snow in a driveway at 9pm. Even moving from Chicago, I felt as though I had never seen such a tundra. I quickly realized I love winter, which is good. A week later, the building began and now 15 years later Patisserie 46 has become a neighborhood corner with the goal of transcending our daily routine and providing pleasure even fleeting for a very valuable moment that we all deserve. Critical as these moments are not returning so spend them wisely. Seek pleasure.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Smooth like Lake Superior! I has been a wild ride. I don’t think business start ups are for the faint of heart. No matter how prepared you think you are, there is always something. Business is beautifully challenging. I think most importantly from that challenge, you can’t give up. The Covid era taught many of us some very difficult and challenging lessons, but from that one gained valuable insight. For some the importance of communication, the guest experience and its own challenges, human interactions and financial intelligence all were brought to center stage. Fear is a great teacher and changed the way we approach our daily routine. Growth is also very difficult and a bit frightening. I wouldn’t call it an obstacle, but struggle with personal confidence is always part of the chef or creative experience. You can never settle, or stop learning/challenging yourself. It just won’t allow it. Business doesn’t rest after 10 years. Every day is a reset. Training tomorrows professionals is a constant goal/challenge that we must continue. If we don’t train, our craft will cease to provide moments to the families in the future.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
As an employee, I always hoped I would consistently show up. Discipline dictates that the skills, products, aptitude and attitude always remain the same. Our specialties are the breakfast pastries. I am proud that we have established ourselves as a place to gather and experience a moment together. Life is so valuable that these moments are more expensive than gold! We never get them back so make them count. We strive to produce consistently high quality products and experiences in a comfortable and friendly environment. That is our goal.
Can you tell us more about what you were like growing up?
I was quiet. Very shy, I still am. I do much better one on one, which is funny because I gave demonstrations in front of hundreds. That still terrifies me. I think thats why the kitchen provides a safe haven for many cooks. I loved the outdoors, cycling, cooking and the Ocean. Water and the smell of the sea still gives me goosebumps. The smell of fire in winter is another one that I can’t get enough of. I also feel very strongly about my dogs.
Contact Info:
- Website: https://Patisserie46.com
- Instagram: Patisserie 46
- Facebook: RoseStreetPatisserie
