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Alyssa Brinza

Server, Rose Street Bakery, St. Paul

“Oh jeez, everything’s good. It would probably be the eclairs, they’re disgustingly good. The guy who owns the place with his wife, he’s like one of the best patisserie chefs in the United States.”

Chef John Kraus, founder of Rose Street and Patisserie 46, was selected as the captain of Team USA at the 2015 Coupe du Monde de la Pâtisserie in Lyon, France and took home the bronze medal. That same year, Kraus was inducted as a member of Relais Desserts, the only American-born chef to be invited to join this prestigious group of 100 of the best French pastry chefs.

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Ava Hohenstein

Server, Valley Sweet, St. Paul

“I think probably the jumbo peanut butter cups, but we don’t have any right now,” Hohenstein laughed. “But if you want a crowd pleaser, the cotton candy with sprinkles is always a good choice.”

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Darletta Geoffrey

Server, Stalk and Spade, Wayzata

“I get the Southwest Chicken Sandwich with fries, garlic mayo and an Oreo shake. All the shakes are good, but I think of what I gravitate to, and it’s Oreo for sure. That’s gotta be my end of shift meal.”

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