VoyageSTL

Hidden Gems:
Meet Nathaniel Reid of Nathaniel Reid Bakery

Today we’d like to introduce you to Nathaniel Reid.

Hi Nathaniel, please kick things off for us with an introduction to yourself and your story.
I grew up in Ellington, Missouri and was originally interested in the natural sciences. When I started at the University of Missouri, I was studying biology with a focus on herpetology. At the same time, I was working in restaurants to pay my way through school. One night, the pastry chef left unexpectedly and I ended up stepping in to help—it immediately clicked for me. It felt very natural, like a moth to a flame.

I ended up changing direction and earned my degree in Hotel & Restaurant Management. I then went on to get my Grand Diploma in Culinary and Pastry Arts at Le Cordon Bleu in Paris. From there, I directed some top kitchens across the globe, including Joël Robuchon in Las Vegas and the St. Regis Resort in Dana Point.

In 2016, I accomplished my dream of opening my own bakery, Nathaniel Reid Bakery, in Kirkwood. We focus on a mix of traditional and contemporary European style pastries, savory items, and confections. Over the past decade, we’ve been lucky to have great community support and have earned a number of accolades, including Top 100 Sandwiches in America by Food Network, 9th Best Bakery in the U.S. & Canada by Yelp, and recognition as a James Beard Foundation Semifinalist for Outstanding Bakery…