Sweet Tooth Stop: Patisserie 46

I think French pastries are the platonic ideal for baked goods. There is something so timeless and elegant about a lemon tart, in the same way the little black dress never goes out of style. Growing up on fresh fruit pies and sheet cakes, such uncomplicated American treats, I'm attracted to the sculptural beauty of French confections. I never knew desserts could be built so intricately. So gorgeous, I might even hesitate to take a bite.

As soon as I found out about the new French bakery in Minneapolis, my hopes ran high. Rumor had it their croissants were practically Parisian (not that I'm any sort of expert) and that a mysterious item called the Coconut Rocher was to die for. I found out for myself last Friday. My friend M. and I ventured across the river to Patisserie 46 at 46th Street and Grand Avenue in Kingfield.

Although the cafe space inside doesn't possess much character, it didn't matter. As soon as I walked in, my eyes were glued to the bakery case:

I'm convinced that fairies work in the back, constructing these fabulous little cakes at night. Several flavors are seasonal. At the moment: peach, cassis and apple.

The tartlets were equally whimsical, with gorgeous mounds of fruit artfully dusted with confectioner's sugar.

And the macarons! Just look at the citron yellow resting up against the spring lilac. I was in heaven just looking at the colors.

Now for the taste test.

M. & I brought home two cakes: Cassis and the one called "Chocolate, Chocolate, Chocolate" (available year-round, I presume). We also selected a Caramel and a Passion Fruit macaron; a Coconut Rocher; and something resembling a meringue called "Ugly, but Good."

If you come away from Patisserie 46 with nothing else, you must treat yourself to a tiny cake. They are so special, and really, so affordable (roughly the same price as a cupcake). And I'm sure you deserve it. M & I took a moment to stare at the subtle luster of the cassis cake.

Just beyond the delicate sheen of powder coating the cake, there was a swoon-worthy white chocolate mousse. And buried within, at the very core, was a bright purple geode of cassis gelee. The intense, pure fruit flavor of the cassis melted so softly against the feather-light mousse. This is a cake worth driving an hour to pick up. This is a cake for wooing the un-wooable.

Before I get carried away (if I haven't already), let me tell you that the Macarons were scrumptious. Fanciful, flavorful, and perfectly chewy. The "Chocolate, Chocolate, Chocolate" will satisfy the cravings of the worst chocoholic. And the Coconut Rocher is, perhaps, the most underrated treat in the shop. It's like a coconut macaroon, but less cloyingly sweet and more delicately textured. You will find them piled unassumingly on top of the bakery case.