Rose Street Patisserie – St Paul, MN: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (612) 259-7921 to check today's hours. Know the hours? Send them to us.

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928 7th St W, St Paul, MN 55102

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Address928 7th St W, St Paul, MN 55102

Phone(612) 259-7921

StyleFrench bakery

CountyRamsey County

Time zoneCentral Time

From city center1.2 mi south

About Rose Street Patisserie

Rose Street Patisserie is a French bakery at 928 7th St W, about 1.2 mi south of central St Paul.

St Paul has 51 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 6,029 residents. Nearest alternative: Mojo Monkey Donuts at 1169 7th St W, 0.6 mi away.

We have not been able to confirm a full weekly schedule for Rose Street Patisserie yet, so calling ahead at (612) 259-7921 is the safest bet. Bakeries often sell out of popular items by early afternoon.

What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.
Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.
Pain aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.

Pâtisserie

Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.