Whether you’re in the mood for something luxuriously chocolatey or a comforting baked treat, when your sweet tooth hits, there’s no ignoring it. Fortunately, St. Louis has a bounty of artisan bakers, chocolatiers and ice cream makers who have the talent to put even Willy Wonka to shame.
The next time you’re looking for a sweet treat, have a look at our curated list below for the best in dessert that St. Louis has to offer.
Read MoreNathaniel Reid is the owner of Nathaniel Reid Bakery in St. Louis, Missouri. He has held pastry chef positions for many luxury brands including, The Ritz-Carlton Hotel and St. Regis Hotel. Nathaniel has been a guest chef at L'École Valrhona since 2014.Dessert Professional Magazine recognized him as one of the Top 10 Pastry Chefs in America in 2012. In 2010, he was selected as the winner of the U.S. Pastry Competition and named Pastry Chef of the Year. In 2009, Nathaniel was awarded the “Golden Scoop Award” for the best chocolate confection in America.A graduate of Le Cordon Bleu, Paris with a Grand Diploma in Culinary and Pastry Arts, Reid specializes in contemporary bakery creations with a European flair.
Read MoreThe beautiful dessert features a crispy feuilletine base, creamy hazelnut mousseline, hazelnut praliné, and a puffy brown sugar croustillant on top.
Read MoreA Taste of France in STL: Nathaniel Reid Bakery
Read MoreColorful macaroons in a neat row, stool seating along the storefront window to watch passersby, and the aroma of buttery pastries make Nathaniel Reid Bakery the spitting image of a Parisian pastry shop.
Read More"Wow, world-class creations by Nathaniel Reid! The baked goodies are top notch, similar to what you'll find NYC or LA." —Yelper Paolo O."The almond croissant is the best thing I have had in my entire life. I'm not joking, guys. The baked goods are obviously the star of the show, but don't pass up the sandwiches. Prosciutto, roast beef, Italian—all amazing." —Yelper Nick S.
Read MoreSome of the city's most talented chefs are coming together June 29 for a good cause.
Read MoreTrust acclaimed pastry chef Nathaniel Reid to elevate the humble turkey sandwich far beyond a workaday lunch. His flaky, buttery croissant is sturdy enough to support slices of smoked turkey breast, a slice or two of havarti and a creamy swath of mayonnaise and mustard. We’ll never brown-bag a sad turkey sammie again.
Read MoreAcclaimed pastry chef Nathaniel Reid still shakes his head in disbelief when he thinks of all the places his job has taken him — Japan, Norway, Paris, Aruba. "I'm just a guy from Farmington," he says. "It's not like I am a doctor or anything, so it amazes me that I've been flown all over the world to show people what I do."
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