Nathaniel Reid Bakery named best in Missouri
Visitors will find an array of stunning pastries, macarons, and meringues, along with the croissants that fans refer to as "next level" and cakes that might bring tears to your eyes…
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Nathaniel Reid Bakery Featured in Toothache Magazine Issue 07
Get your copy at Toothache Magazine…
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The Journey to Becoming a Self-Made Dessert Entrepreneur
Learning the techniques, philosophies, and principles of cooking is invaluable. If we don’t learn from those before us, we continue to make the same mistakes going forward…
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Nathaniel Reid Bakery's New Offerings Include Adorable Individual Focaccia Breads
As spring approaches, Nathaniel Reid Bakery is rolling out new bakery items that bread-lovers ought to get excited about. Two new stars of the bakery's lineup include miche, a lightly sour French country bread, and small, round focaccia breads – perfect for one…
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James Beard Outstanding Baker semifinalist shares baking gift ideas
Chef Nathaniel Reid loves to make the baking process easier for bakers, both professional and novice. The former semifinalist for the James Beard Outstanding Baker Award hosts plenty of classes at his bakery in St. Louis, and looks to share tips on everything from holiday desserts to macarons…
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Lox Sandwich on an Everything Croissant
At Nathaniel Reid Bakery in St. Louis, Reid spends four days making a lightly sourdough croissant, starting with sourdough and other pre-ferments, which takes a day, and then mixing the dough the next day. On the third day he cuts it, shapes it and folds in white and black sesame seeds, poppyseeds, garlic and onion on the third day, and then proofs it and bakes it on the fourth. Then he spreads it with cream cheese mixed with lemon juice and chives, lox, capers, red onion, lettuce and tomato.
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2 of St. Louis' top chefs collaborate on crossover menu
James Beard-nominated baker Nathaniel Reid of Nathaniel Reid Bakery and Loryn Nalic of Balkan Treat Box are partnering on a special crossover menu. The two chefs worked together to create two new menu items, inspired by each of their establishments, which will be available this weekend only…
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Chef Nathaniel Reid's tips for baking with rhubarb
One of Chef Reid’s newest seasonal offerings is the Strawberry Rhubarb Coffee Cake, which starts with his signature buttery brioche that is combined with fresh strawberries and rhubarb. He fills the fluffy French bread with a cream cheese filling and tops it with a cinnamon streusel, creating a sweet and savory morning treat.
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A local’s guide to St. Louis
Start your day the way the French have been for centuries: with copious amounts of laminated dough and butter. The Nathaniel Reid team makes over 100 types of pastries, entremets, breads and sandwiches daily, so good luck picking just one (an impossible task). Grab a ham and cheese tiger claw for a bigger breakfast, or treat yourself to the chocolate almond croissant that made him famous: They’re baked, filled with housemade almond paste, chocolate and rum syrup, then baked again.
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