Nathaniel Reid Bakery Takeaway. Nathaniel Reid pastries rightfully rank among the nation's best, never mind St. Louis. They have some of the best pastries I've had anywhere, including France. I give it a near-perfect score of 9.9/10. The kouign-amann ($4.95) is the star: crisp, buttery, custardy, and completely unforgettable. It's worth the trip on its own.
A multi-time James Beard Award winner, with reasonable prices, consistent execution, and a few unforgettable bites, there's always a line. But that's a small price to pay for what are arguably some of the finest baked goods in the United States. The sandwiches and bread are fine, but they're not why you're here. This place is about the pastry case, full stop.
The staff are friendly and helpful. There's a dedicated parking lot right outside. However, turning back onto Manchester can take a minute.
Nathaniel Reid Experience Summary
I've been looking for the best pastries in St. Louis for a while now. I've tried dozens of spots around the city, been to top places in big cities like New York and Los Angeles, and I've eaten pastries across Europe, including France, Italy, and Spain.
Nathaniel Reid stands above them all.
It's a destination bakery. I usually go three or four times a year. When my kids had swim camp nearby, we'd stop on the way home. When my mom visits from out of town, we make a special trip.
She loves the chocolate croissants, and so do my kids.
There is always a line, no matter what time you go. If there are just a few people ahead of you, the wait is quick. If the line's out the door, you're looking at 15 to 20 minutes. The delay mostly comes from a single register, which is the one part of the experience that could use an upgrade.
Despite the crowds, they are impressively well-stocked. I've come at all hours of the day and never had a problem getting my pastry of choice.
Just make sure to check the hours before heading over. They are closed on Mondays and don't stay open late.
The Food At Nathaniel Reid
The food here is centered around French pastry, and that's where they shine. They also offer sandwiches, baguettes, and cakes, but those feel secondary.
Know going into this that it's a pastry review.
Let's start with the kouign-amann. It's my favorite pastry I've ever had. Not just in St. Louis. Not just in the U.S.
Ever.
Dense and buttery, with a caramelized crust and a slightly custardy center. It feels like a mix between a croissant and a donut, but more refined. This is the pastry I compare all others to.
Next is the maple pull-apart. Imagine croissant pieces stuck together with butter and sugar, then topped with just enough maple to give it that sticky-sweet finish. The outside is crunchy from caramelized sugar, while the inside stays soft and rich. Every bite has a little melted butter in it, in the best possible way.
If the kouign-amann is about balance, the maple pull-apart is about indulgence.
The croissant is the size of my face and perfectly made. You can see the layers. The outside has that crisp crackle when you bite in. The inside is soft and airy.
I've taken a croissant-making class in France before. It takes 37 steps to make one properly. These are flawless. The kind of croissant you expect in Paris, but somehow better.
They do sell sandwiches and baguettes, but they're not the highlight. The bread is decent, but you can find better elsewhere in St. Louis. The sandwich I tried was fine. Not bad, but not memorable. Skip them unless you're really hungry. Focus on the pastries.
Prices are more than fair for the quality. The kouign-amann was $4.95. I've paid $8 elsewhere for pastries that weren't nearly as good. You're getting incredible value here for what amounts to high-end baking.
Nathaniel Reid Atmosphere And Miscellaneous
The space itself feels more like a modern American bakery than a cozy French boulangerie. It's small but polished, right off the side of the road in a strip mall along Manchester Road.
There's limited seating against the window, and the display case is the focal point. You line up on the left, order on the right. It's a simple system that works, aside from the single register that slows things down during busy hours.
It doesn't try to transport you to Europe, but it doesn't need to.
The pastries do that all by themselves.
Parking At Nathaniel Reid
Parking is simple. There's a dedicated lot right in front of the bakery. I've never had trouble finding a spot, even when it's busy. But getting back onto Manchester can take a minute.
Nathaniel Reid Bakery Receipt
