Press

5 small-batch St. Louis chocolatiers we love

Nathaniel 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.

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Celebrate National Croissant Day and help a worthy cause

Manchester Road, part of former Route 66, threads through Maplewood and Nathaniel Reid, chef and owner of the Nathaniel Reid Bakery came to the studio this morning to help us celebrate National Croissant Day. Visit the bakery today, and benefit Meals on Wheels of Greater St. Louis.

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St. Louis food scene is full of surprises, from Paris-worthy pastries to daring microbrews

Manchester Road, part of former Route 66, threads through Maplewood and Kirkwood to the west, where acclaimed pastry chef Nathaniel Reid runs his 2-year-old eponymous bakery from a sunlit storefront. The Joel Robuchon alum and former Pastry Chef of the Year per the U.S. Pastry Competition chose Kirkwood for its sense of community, demonstrated by a stream of customers interrupting an interview to say hello.“We take the lowly and elevate it,” says Reid, who does everything from chocolate-dipped pound cake to delicate macaroons and flaky pastries. “If you can make a turkey sandwich stand out, you’re really doing something.”

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We Learned To Make Glazed Cakes From Nathaniel Reid

Home bakers can create edible centerpieces for their holiday tables with a little help from premier pastry chef Nathaniel Reid…

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Sweet spots: Here are America's 40 favorite bakeries

Hoodline crunched the numbers to find the top 40 bakeries around the country, using Yelp data and our own special sauce* to produce a data-driven breakdown of where baked goodies reign supreme across the U.S.

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The secret of St. Louis

In just two years since opening his first retail shop, Nathaniel Reid Bakery, the Missouri native has emerged as the toast of his home state with a premium but “approachable” menu of dessert cakes and pastries, macarons, breakfast pastries, sandwiches, salads, quiches, sweet snacks, pound cakes, meringues and jams. When Reid, who won the US Pastry Competition in 2010, calls his place “more than a pastry shop,” it’s literally the understatement of the year.

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15 American Cities That Secretly Have Great Food Scenes

For world-class pastries, quiches, and macarons, the answer is Nathaniel Reid Bakery.

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Nathaniel Reid Bakery: Fall Treats

Nathaniel Reid shows us some of his Fall treats from Nathaniel Reid Bakery.

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Chefs to Watch 2018: Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, Mo.

Nathaniel Reid studied pastry at Le Cordon Bleu in Paris. He worked at Joel Robuchon in Las Vegas and also as executive pastry chef of the St. Regis in Dana Point, Calif. But one of his best inspiration moments took place mid-flight over the Midwest…

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