Nathaniel Reed Bakery
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 and consistent execution, so 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 country.
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 parking lot right outside, though getting back out onto Manchester can be a pain.
Nathaniel Reid Experience Summary
I've been hunting for the best pastries around St. Louis for a while now. I've tried dozens of spots around the city, hit the top places in New York and Los Angeles, and eaten my way across Europe -- France, Italy, Spain.
Nathaniel Reid stands above them all.
It's the kind of bakery I'll plan a trip around. I usually go three or four times a year.
When my kids had swim camp nearby, we'd swing by after. When my mom's in 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.
Even with the crowds, they stay impressively well-stocked. I've come at all hours and never had a problem getting the pastry I wanted.
Just check the hours before you head over. They're closed 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 gooey. 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 what you get. 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, tucked into 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 lot right out front, and I've never had trouble finding a spot, even when it's busy. Pulling back onto Manchester is the only slow part.
Nathaniel Reid Bakery Receipt
