Celebrated every year on July 14, the French National Day commemorates the storming of the Bastille on July 14, 1789 in addition to Fête de la Fédération, which celebrated the unity of the French people on July 14 of the following year. St. Louis has a rich French heritage, and this year, a few restaurants are celebrating the holiday with plenty of colorful French macarons, croque madames and cassoulet....
Read MoreNathaniel Reid likes to say that while his mother's advice to go into the culinary arts seemed out of left field, when he reflects on it, it was actually a long time coming...
Read MoreChef Nathaniel Reid realized his dream of opening a bakery with the Nathaniel Reid Bakery, which offers made-from-scratch pastries and desserts, in 2016.
Read MoreCroissant fans, no longer do you have to pony up the cash for two flaky pastries if you can’t decide between chocolate or almond. Pastry Chef Nathaniel Reid has resolved this classic croissant dilemma by combining the two fillings into one extra-decadent treat. Reid bakes a (perfect) croissant, slices it in half, stuffs it with almond creme, rum syrup and dark chocolate — then bakes it again. Priced at just $3.75, it would be a crime NOT to treat yourself.
Read MoreNathaniel Reid Bakery
The Kirkwood, Mo., bakery aims to please mothers on May 13 with specialty cakes like the Impérial, a six-inch almond cake with pineapple-lychee compote and rosé champagne mousse for $32.
Read MoreMother's Day has long been associated with brunch buffets and bottomless Mimosas. But if you're looking for a new way to celebrate Mom this year – with plenty of the requisite sweet treats and fresh flowers – try one of these St. Louis spots.
Read MoreMother's Day cakes at Nathaniel Reid Bakery. The acclaimed Nathaniel Reid Bakery is now taking orders for Mother’s Day confections—and the bakery is offering an impressive lineup. Go for the rosé champagne–infused Imperial Cake (made with pineapple-lychee compote and almond cake), the Fraisier (with fresh strawberries and vanilla mousseline), or the Colonsay (with hazelnut cream, milk chocolate Chantilly, and brown butter cake). Orders for the 6-inch cakes can be placed through Thursday, May 10.
Read MoreNathaniel Reid Bakery 11243 Manchester Road, Kirkwood; 314-858-1019Nathaniel Reid was supposed to be a biologist, not a baker, but thank goodness he had an existential crisis during his science studies at Mizzou or else we might not have Nathaniel Reid Bakery in our lives. After an internship made him realize that biology was not his calling, the eponymous baker took a suggestion from his mom and got into cooking. It may have seemed like an idea out of left field, but after he changed his major to hospitality and restaurant management and began making desserts in a professional kitchen, he understood there was no other job for him. Reid's days of wondering what his life's work should be will seem like a million years ago when you walk into his Kirkwood bakery and see his handiwork. Reid is a master, internationally recognized not only for beautiful-looking desserts, but beautiful-tasting ones as well. Delicacies that look like they should grace the cover of a food magazine (which some of them actually have) make you wonder if they are half as good as they look; taste them and you'll realize they are somehow even more so. His amber cake is one of those signatures, a shiny dome of salted caramel mousse and pecan caramel that rests atop buttery shortbread and caramelized pecans. The dessert is so spectacular, it was included in a compilation cookbook of the world's top pastry chefs. Short of winning a Nobel prize, it's hard to see how Reid could have scaled such heights as a scientist.
Read MoreNathaniel Reid Bakery 11243 Manchester Road, Kirkwood; 314-858-1019Nathaniel Reid was supposed to be a biologist, not a baker, but thank goodness he had an existential crisis during his science studies at Mizzou or else we might not have Nathaniel Reid Bakery in our lives. After an internship made him realize that biology was not his calling, the eponymous baker took a suggestion from his mom and got into cooking. It may have seemed like an idea out of left field, but after he changed his major to hospitality and restaurant management and began making desserts in a professional kitchen, he understood there was no other job for him. Reid's days of wondering what his life's work should be will seem like a million years ago when you walk into his Kirkwood bakery and see his handiwork. Reid is a master, internationally recognized not only for beautiful-looking desserts, but beautiful-tasting ones as well. Delicacies that look like they should grace the cover of a food magazine (which some of them actually have) make you wonder if they are half as good as they look; taste them and you'll realize they are somehow even more so. His amber cake is one of those signatures, a shiny dome of salted caramel mousse and pecan caramel that rests atop buttery shortbread and caramelized pecans. The dessert is so spectacular, it was included in a compilation cookbook of the world's top pastry chefs. Short of winning a Nobel prize, it's hard to see how Reid could have scaled such heights as a scientist.
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