Here at Style-Architects, we are absolutely head-over-heels for Patisserie 46, and we aren't the only ones! According to the New York Times, Patisserie 46 “has achieved cultlike status for its French style offerings: the croissants are crisp and light as air, the macarons evaporate in the mouth.” This is just one of the many accolades this South Minneapolis treasure has received in their first two years of business. We have been so fortunate to partner with this amazing bakery at a number of events including our Happily Ever After Hour at the Ivy Spa Club. This week, we sat down with Mandy Heathcote, Patisserie 46’s Event Planner, to discover some of their secrets to their sweet success and to chat about all things Patisserie 46!
1.) How did Patisserie 46 get its start?
Our three owners John, Jason and Dawn set out to find a quiet, quaint, family friendly atmosphere in the Midwest area a few years back while they had been living in Chicago, where Chef John was teaching at the French Pastry School. After much patience they came upon the corner of 46th & Grand. An area that in the past had not brought much excitement. So of course, the neighborhood quickly became aware of this new establishment that was emerging. This multi-talented family did almost all the renovation work themselves. As neighbors passed by this new development, they bonded, they built relationships that would soon create an even stronger community in the Kingfield neighborhood. Their goal as entrepreneurs, was to create a respite, a place where someone can pause and enjoy this moment. With the heavenly food from our talented chefs to the warm energy that Patisserie 46 carries, they have indeed succeeded in their goal.
2.) What are some of the perks with planning an event with Patisserie 46?
The most common thing I hear from our clients is how happy they are that they get to share what they have experienced at our shop with their friends and family. We make everything in-house and strive to use organic and local products as much as possible. Our customers and clients take pride in us, and we take pride in them. We provide an experience that allows you and your guests to partake in edible art. Not only do we offer outstanding pastries, but our in-house chocolatier Josh intricately designs and creates confectionary masterpieces.
We have the ability to cater to a variety of clients -- from creating a beautiful display that we call a 'sweet table' for your celebration, a 'morning after' your event brunch, or provide your next corporate event with boxed lunches.
For couples headed down the aisle - we very often we have clients that don't want a traditional wedding cake so they will come to us for a sweet table that may include french macrons, bouchon, chouquettes, individual cakes and tarts.
3.) What is your favorite part of working with clients and planners?
I love being able to put a nervous soon to be bride or groom at ease. I love people, not one client is alike, and it gives me an understanding while working that we are helping to create a wonderful moment in that persons life that hopefully will help to create a memory. The best way for me to describe working with other planners is like when you are pregnant and you meet another pregnant woman. Before exchanging words, there is a bond, you are alike, you know what is going on, and sometimes the best advice for what is to come in your future comes from someone who is in your shoes. I have worked with some amazing people, on both sides of the catering spectrum, and am very grateful for that.
4.) With all the gorgeous desserts at Patisserie 46, what is the hottest seller?
Hands down our almond croissant. But people have traveled miles to taste our french macarons. Two of the favorite pastries among our clientele are the Rory and the Tristan, named after John and Dawn's two sons.
5.) What sets Patisserie 46 apart from the other bakeries/caterers in town?
We all know that it starts from the top. I believe the ownership team has changed the face of owning a business because they take pride in the employees that work hard everyday, and each and every customer that walks through the door. We know about 80% of our customers by name. That love and energy translates. Our owners have provided a second home for so many, whether you are a customer or an employee, it sets the tone for any new customer that walks in, and then you taste what our wonderful chefs create and it is an experience in itself. They have created a haven. They have created honest soul food.