News & Press Releases

22-Nov-2009
Finally!!! Our reopening date is now slated for Wednesday, November 25 at 6:30 a.m. to 6 p.m. We will have our usual assortment of breads, pastries, cookies and such. Our desserts for Thanksgiving are as follows: Cranberry Tart with a polenta crust, Pear Galette with ginger, Pumpkin White Chocolate Mousse Cake and Apple Brown Betty. Of course we will have an assortment of wonderful coffees and teas available from our colleagues at Bull Run.
18-Nov-2009
Unfortunately, Rustica is not reopening on Thursday, November 19. We have had a few obstacles that we have not overcome yet. We will bake for wholesale distribution on Friday, November 20 and believe we will reopen the beginning of next week. I apologize to all of our loyal customers and I am anxious to have you visit us soon. Thanks for your support. Steve
12-Nov-2009
We are opening on Thursday, November 19 at our new location. Our last day baking at our current site is Sunday, November 15. The Guse Green Grocer at 46th and Bryant is opening soon and will sell many of our breads and pastries.
11-Jul-2009
Rustica is moving. In November we are planning to move to Calhoun Village. Our location is between Punch Pizza and Barnes and Noble. The new space will allow us to overcome our current space constraints. We are searching to find a retail outlet that will allow us to maintain a presence in our current neighborhood. Our goal is to create a new base of customers but continue to serve our wonderful and loyal customers around 46th and Bryant. The Calhoun Village Rustica will feature an exciting new twist. We are pleased to offer Bull Run Roasting's coffee. It is a local coffee roaster that is owned by Greg Hoyt. Bull Run wants to bring an experience that highlights the tastes and nuances of coffee through unique origins and single cup brewing. Coffee does not have to be treated as a commodity. It has a story and complexity that I hope you will appreciate. We are also continuing our relationship with Corner Table restaurant. Scott Pampuch is working on a menu that will add to our current savory line.
11-Mar-2009
Steve Horton is featured in an interview by The Heavy Table titled "The Art of the Perfect Baguette".
15-Jan-2008
Rustica is working in collaboration with Corner Table restaurant to bring our customers sandwiches fresh everyday. Scott, Michelle and his excellent staff have created several wonderful sandwich options that are paired with Rustica bread. The sandwiches are available now. More information will follow.
1-May-2007
Rustica has been awarded "Best Bread" by City Pages Magazine for the second year in a row!
1-Apr-2007
Lavender Magazine has published an extremely flattering review of the bakery, titled "Wants and Kneads". An excerpt:
"...the Fruit and Nut [bread was] full of walnuts and golden raisins. The nuttiness and sweetness formed a perfect partnership with the chewiness of this hearty bread. I had a slice on Friday, and was horrified to find that by Saturday morning, I'd 'tried' almost the entire loaf like some sneaky fruit-and-nut-bread addict."
Read more...
1-May-2006
The accolades keep coming! Rustica has been awarded "Best Bread — 2006" by City Pages Magazine.
17-Dec-2005
Rustica has been voted "Best Bakery — 2005" by Mpls/St.Paul Magazine.
21-Jun-2005
Last week, W.A. Frost in St. Paul started to carry Rustica's breads. The other restaurant that receives their bread is the Craftsman. Rustica is also selling their bread through Surdyk's deli and cheese shop, the Seward Co-op and Clancy's Meat Market.
12-May-2005
The June 2005 issue of Food & Wine magazine mentions the bakery in their "Where To Go Next" column. An excerpt:
"Only early risers get a crack at the popular Cañadas de Azucar, a thin, soft, Spanish-inspired flatbread drizzled with olive oil and flecked with sugar; and it's not unusual for the other 10 or so varieties of hand-formed, hearth-baked breads to sell out on weekends."
15-Feb-2005
The City Pages published a full-length review of the bakery in this week's issue. An excerpt:
"...Don't believe that Minneapolis could unseat Paris as best-baking city? Jog in one day and try Rustica's levain loaf, or sample a slice of their frangipane tart, and you too will be chortling with triumphant glee at every Parisian you see."
1-Feb-2005
The bakery will be making "Viennese Pastries" for the Minnesota Orchestra, as part of their Beethoven Blitz campaign promoting their new recordings of Beethoven's symphonies. On Friday, February 11, from 6:00am - 8:30am, an actor dressed as Beethoven will be giving away the pastries to morning commuters at the Orchestra Hall driveway on 11th Street, between Marquette Avenue and the Nicollet Mall, in downtown Minneapolis. Get yours before they run out!
31-Dec-2004
Rick Nelson from the Minneapolis Star Tribune spoke briefly about the bakery (and his review of it earlier this month) today on Minnesota Public Radio's Midmorning program, which was a most welcome suprise to those of us who were listening at the time. Words cannot express how much his tireless advocacy is appreciated.
30-Dec-2004
The bakery was featured in the Minneapolis Star Tribune's "Restaurant year in review", as well as making their "A to Z list of where to find good things to eat". The kind words and recognition are most appreciated.
Bakery owner Steve Horton gave an interview to the St. Paul Pioneer Press, which is available here.
8-Dec-2004
The Minneapolis Star Tribune published a feature-length review of the bakery titled "Rustic Rising". An excerpt:
"...With their passionate dedication to scholarship, craftsmanship and ingenuity, owner Steve Horton and baking cohort Tammy Hoyt-Simonds have created that rare place where integrity of purpose, skill of execution and lack of pretension are inextricably bound. Their baking honors time-tested European principles -- from applying long fermentation periods to using top-flight ingredients -- rather than the kind of American assembly-line short cuts that led to Wonder Bread. The results are extraordinary."
27-Nov-2004
The bakery now has an entry in the AOL CityGuide for the Twin Cities area. Many thanks to whomever added it!
25-Nov-2004
The St. Paul Pioneer Press did a small write-up of the bakery for the Web Extras section on their website, where they described the breads as "excellent".
19-Nov-2004
The special seasonal Thanksgiving Dessert menu is now online. See the menu page for selections, and the location page for the store hours during the holidays.
30-Sep-2004
The Minneapolis Star Tribune did a small write-up of the bakery for their Taste section, and were kind enough to describe the bakery as "offering a selection of a half-dozen stunning hand-crafted breads plus marvelous scones, a handful of pastries and tarts, sweet and savory focaccias and a killer bittersweet chocolate cookie."