Nathaniel Reid Bakery
Apple Pie Croissant
Oatmeal Raisin Cookie
Kouign Amann
Maple Pull Apart
Almond Croissant
Located in Kirkwood, Nathaniel Reid Bakery is the eponymous home of a former Las Vegas Pastry Chef, and with Le Cordon Bleu training plus stints at The Ritz and Joel Robuchon on his resume the baked goods set a high standard that have even landed Chef Reid a James Beard Foundation Semifinalist nomination.
Now a destination for St. Louisans for over three years, the Bakery’s spot in a non-descript strip-mall seemingly out of place until one passes by the area’s most luxurious shopping center en route, it was just after Reid’s 7:00am opening that shelves were found half-stocked, a two day Thanksgiving break necessitating additional prep-work, though neither that fact nor heavy rains stopped a steady flow of traffic.
Fairly basic in layout, a kitchen behind glass hard at work while clerks gathered and boxed customer orders, it was after perusing items including Chocolates and housemade Jam that an order was composed, five items tallying $19.80 and first bites of an “Apple Pie” Croissant more than justifying the cost with impressive layers of lamination surrounding Fruit and Streusel.
Moving next to an Oatmeal Raisin Cookie, simple but well crafted with a soft center and crispy rim, fans of Brittany’s famous Butter Pastry will be happy to know Nathaniel Reid’s Kouign Amann compares favorably to America’s best while Monkey Bread termed “Pull Apart” and the Almond Croissant made with ground Nuts instead of Frangipane are both enjoyable, without being too sweet.
www.nrbakery.com
