Restaurant Hospitality

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.