In France, the term “patisserie” may be legally used only by a bakery that employs a licensed maître patissier(master bakery chef).
John Kraus may not be licensed in France, but he surely qualifies as a master bakery chef. For ten years, John taught students how to open a business and make quality pastry. His last teaching assignment was at the French Pastry School in Chicago, considered by many to be the nation’s top pastry program. He finally came to the conclusion that perhaps he should take his chances and start a business of his own.
In July 2010, John opened his business, Patisserie 46, in Minneapolis—a location he chose primarily because of its good quality of life and its proximity to his wife’s hometown of Hayward, Wisconsin. His pastry shop was described by a localnewspaper critic as offering a “bedazzling array of baguettes, croissants, macaroons, cookies, ice creams, cakes, and more.”
Although John knew the pastry business, he nevertheless felt that he needed the help of an experienced business consultant in developing a successful business plan. That’s when he sought the assistance of SCORE and was counseled by SCORE counselor Earl Shraiberg. Earl not only helped John develop a business plan, but he continued to mentor John through the entire business process.
Thanks in large part to Earl Shraiberg’s advice and coaching, Patisserie 46 is a thriving business. As John said: “Without Earl Shraiberg and the help of SCORE, this would have been an insurmountable feat. Earl gave me everything he could to help us succeed.”
For a tantalizing look at what Patisserie 46 has to offer, check out its website at patisserie46.com.