St. Louis is clearly on the rise in the American food world. Yet another sign is in the March issue of Food & Wine, the makers’ issue. Pastry chef Lee Lee Reid’s brownies star in this month’s “Most Wanted” section. Yes, that name may sound familiar. Lee Lee is married to Nathaniel Reid, our James Beard Award-nominated baker and owner of Nathaniel Reid Bakery…
Read MoreReese’s Peanut Butter Cups
“It’s a guilty pleasure, but I cannot walk past one at the store without picking it up. It’s just one of those things you can’t help but love, even though it’s bad for you. There’s something so nostalgic about picking up your favorite childhood candy from the store –– and being able to share those experiences with my daughter brings me all the joy in the world.” – Nathaniel Reid, chef and owner of Nathaniel Reid Bakery
Read MoreYou might hesitate on Nathaniel Reid Bakery’s breakfast sandwich – the menu is short on description and it’s pre-made, wrapped in paper and heated on request, fast-food style. Any misgivings will disappear once this beauty is unwrapped, revealing scrambled eggs, ham, bacon and cheese gloriously layered inside one of the bakery’s flaky, superbly laminated croissants.
Read MoreAlong Manchester Road in Saint Louis, sweetly nestled among the hustle and bustle of Kirkwood is Nathaniel Reid Bakery, a French patisserie with a Midwestern soul. Immediately upon entering, the senses tingle from the fragrant and savory bakery treats, and the spirit is warmed by the welcoming smiles of the employees. In the kitchen, Parisian-trained chef Nathaniel Reid adds the finishing touches to a Helene pastry, which according to their menu consists of “almond crumble, poached pears, caramel cream and chai tea chantilly…”
Read MorePastry chef Lee Lee Reid is a self-proclaimed brownie aficionado. “I’m always looking for that perfect chew,” she says. Needless to say, the chocolate chunk brownie recipe she developed, which customers can find at her husband’s bakeshop, Nathaniel Reid Bakery in St. Louis, is the ideal balance of cakey and fudgy—falling in line with Nathaniel’s own baking philosophy. “I like to be innovative,” he says, “but I also like doing things that people understand and making it the best they’ve ever had.” While many recipes call for creaming the butter and sugar before adding the eggs, Lee Lee Reid whips eggs and sugar together to aerate them, leading to the ultimate brownie consistency. A brownie will only be as good as the cocoa and chocolate used, so be sure to source the best, like Valrhona. For the cleanest cut, wipe off crumbs and spray your knife with cooking spray in between slices…
Read MoreIf coffee and/or pastries is more in line with what you’re looking for, a visit to Sump, Kaldi’s, Blueprint, Comet, or even Nathaniel Reid Bakery will all do the trick—and we happily support any and all of those…
Read MoreTomorrow will only the third Valentine’s Day that Kirkwood, Missouri’s Nathaniel Reid Bakery has been open, but customers have already deemed the spot’s Enzo Cake the most important part of their holiday. After the first year chef Nathaniel Reid himself introduced the chocolate cake, customers warned him to never take it off the menu—and he’s upheld his end of the deal…
Read MoreThe St. Louis Business Journal is once again showcasing the best and the brightest young professionals in the region with its 2019 40 Under 40 section.
Read MoreNathaniel Reid’s confections look so elegant that you won’t want to eat them. But after the inevitable photo shoot, you shouldn’t think twice. Offerings like the Guyana dark chocolate mousse with chocolate croquant and the Sambava macaron with vanilla bean and dark chocolate ganache have deep, rich layers that reveal a little more complexity with each bite. Want to keep it basic? Well, that’s not really possible here, but the closest you can get is something like the Madagascar 64 percent dark chocolate bar with crispy pearls. It’s like eating a crisped rice bar (think Nestlé Crunch), but with decadent, buttery chocolate.
Read More
