Nathaniel Reid Bakery is dedicated in producing the finest quality pastries, cakes, confections and sandwiches you’ll find in St. Louis. European techniques meet Midwestern flavors with every delicious bite. Start your day with our selection of morning bites from almond croissants to our bold breakfast sandwich. As afternoon sets in, join us for our savory lunch items. Nosh lightly on our fresh salads or get something a little more substantial with our quiche or savory sandwiches. Finally, leave with a treat for yourself or a gift for someone special. With a fine selection of chocolates, macarons, jams and meringues, we’re sure to have something to suit any palate.
Nathaniel Reid is the owner and chef of Nathaniel Reid Bakery in St. Louis, Missouri. He also works as a consultant and educator for domestic and international brands.
Reid graduated from the highly acclaimed Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts. He was recognized in June 2012 by Dessert Professional Magazine as one of the Top 10 Pastry Chefs in America.
An acclaimed chef, Reid has strong connections to the U.S. Pastry Competition, the most prestigious pastry championship. He was selected as winner of the U.S. Pastry Competition and named Pastry Chef of the Year in New York City in 2010. Later in 2011 and again in 2012, Reid was a judge at the competition in New York City.
In 2009, Reid placed first with the Best Chocolate/Confection U.S.A. at the Pastryscoop.com Golden Scoop Awards. The same year, he placed third at the International Patisserie Grand Prix in Tokyo as a member of Team U.S.A.
Specializing in contemporary, modern bakery creations with a European flair, Reid most recently was pastry chef at the Ritz-Carlton Hotel, Saint Louis, Missouri. Previously, he was executive pastry chef at the St. Regis Hotel, a Forbes Five-star and AAA Five-Diamond resort in Dana Point, California. He also has held pastry positions with Michelin Three-Star Joël Robuchon Restaurant at The Mansion Hotel (MGM Grand) and the Ritz-Carlton Hotel, both in Las Vegas. In 2010, Reid was an invited guest chef at the Cirque Culinaire at the Peninsula Hotel in Tokyo, Japan.
Reid is a graduate of the University of Missouri, Columbia, with a Bachelor of Science degree in hotel and restaurant management and a minor in biological science.