Nathaniel Reid’s Amber tart is a sight to behold. The glistening caramel-glazed and gold leaf-topped domes sit proudly atop buttery foundations of sablé Breton. Filled with luscious caramel mousse and garnished with caramelized pecans, the regal dessert is one of many eye-catching pastries guests will find at Nathaniel Reid Bakery. The award-winning, internationally recognized pastry chef developed a full menu of both sweet and savory offerings for his first-ever bakeshop that opened in August in Kirkwood, Missouri, which he co-owns with his wife and fellow pastry chef, Lee Lee.
The quick-service counter offers pastries, cookies, elegant special-occasion cakes, coffee, quiche and lunchtime salads. The menu reflects Reid’s extensive travels, and all are prepared with the utmost care, expertise and attention to the finer details. Patrons will find almond-chocolate croissants alongside regular selections such as colorful macarons, housemade chocolate bars and fruit-filled Danishes. Additional grab-and-go items include pound cakes, fruit jams and crispy chocolate pearls. Plenty of savory options abound, as well, including cheesy croissants and even sandwiches served on bread made in house. Nathaniel’s take on a popular Parisian snack, for instance, features prosciutto, Gruyère and cornichons on a buttered baguette made with prefermented starter for a more flavorful bread.
“We want to share our experience and the artistry of what we do,” Reid says. “It’s the personalization. I’m so passionate about making this a neighborhood bakery and focusing on freshness and quality – I can only guarantee that by making everything in house. I want to do it the right way, without shortcuts.”
Story and photography by Mabel Suen. This article appears courtesy of Feast Magazine. Feast Magazine is dedicated to broadening the conversation about food and engaging a large, hungry audience of food lovers.