Today we’d like to introduce you to Nathaniel Reid.
Hi Nathaniel, please kick things off for us with an introduction to yourself and your story.
I grew up in Ellington, Missouri and was originally interested in the natural sciences. When I started at the University of Missouri, I was studying biology with a focus on herpetology. At the same time, I was working in restaurants to pay my way through school. One night, the pastry chef left unexpectedly and I ended up stepping in to help—it immediately clicked for me. It felt very natural, like a moth to a flame.
I ended up changing direction and earned my degree in Hotel & Restaurant Management. I then went on to get my Grand Diploma in Culinary and Pastry Arts at Le Cordon Bleu in Paris. From there, I directed some top kitchens across the globe, including Joël Robuchon in Las Vegas and the St. Regis Resort in Dana Point.
In 2016, I accomplished my dream of opening my own bakery, Nathaniel Reid Bakery, in Kirkwood. We focus on a mix of traditional and contemporary European style pastries, savory items, and confections. Over the past decade, we’ve been lucky to have great community support and have earned a number of accolades, including Top 100 Sandwiches in America by Food Network, 9th Best Bakery in the U.S. & Canada by Yelp, and recognition as a James Beard Foundation Semifinalist for Outstanding Bakery.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Opening your own business is never a smooth road, there have been plenty of challenges along the way. Building the right systems, cultivating and maintaining a positive and productive work culture, and figuring out how to consistently give the best guest experience possible as we’ve continued to grow throughout the years… it’s all been a learning experience and an ongoing process. The feedback we receive from the community is invaluable—we never stop refining and improving our systems.
Thanks – so what else should our readers know about Nathaniel Reid Bakery?
We are a French-inspired bakery focused on delivering high-quality food and coffee in a way that feels approachable. Everything is made in-house—from croissants, macarons, and pastries to quiche, sandwiches, and all the components inside of them. We caramelize nuts and grind them into nut pastes, pickle vegetables, and make all fillings and garnishes internally… we want to show our guests respect and give them the best product we can.
What really defines us is that balance between high-level craft and a grab-and-go retail environment. We work hard to give both quality and consistency in food and service at a high volume every day, never skipping steps or compromising on guest experience.
We’re most proud of the reputation we’ve built over the past decade we’ve been open. National recognition is meaningful and we are very grateful for it, but the ongoing support from our local community is what matters most and keeps driving us to push forward and be our best every day.
What do you like and dislike about the city?
One of the best things about St. Louis is the sense of community and pride that people have here. People really appreciate and stand behind local small businesses. The food scene has also grown a lot, even since we opened in 2016. It’s such a collaborative and supportive environment, and it continues to evolve as we push each other to get better. There is definitely still room for growth, and I look forward to being a part of that.
Contact Info:
- Website: https://www.nrbakery.com/
- Instagram: https://www.instagram.com/nathanielreidbakery/
- Facebook: https://www.facebook.com/nathanielreidbakery
- Yelp: https://www.yelp.com/biz/nathaniel-reid-bakery-saint-louis
