Nathaniel Reid Bakery
The Amber is salted-caramel mousse on a sablé Breton, and Ian Froeb calls it unparalleled.1
Why go
Nathaniel Reid opened this counter on Manchester Road in 2016 and it turned ten in 2026.1 The James Beard Foundation named it a semifinalist for Outstanding Bakery in 2019, in 2020 and again in 2025.2 Reid now sits as vice president of the Coupe du Monde Team USA board and will help lead the American team at the World Pastry Cup in Lyon in 2027.2 He has grown the production space behind the shop, and Froeb says the storefront looks much as it did in 2016.1
Order this / avoid
- Order: the Amber. Salted-caramel mousse over a sablé Breton.1
- Order: the kouign-amann, which Froeb calls
sweet, crackling,
and a breakfast croissant with it.1 - Order: the Guyana if you want the chocolate version of the same idea. Dark chocolate mousse, chocolate crème brûlée and a chocolate-hazelnut croquant in one pastry.2
- Avoid: planning a meal here. There are lunch sandwiches, and the room is a display counter.1
What locals & experts say
- Ian Froeb, St. Louis Post-Dispatch (9 April 2026):
The bakery's true achievement in its first decade is keeping exquisite pastries and everyday sweets alike affordable, world-class treats at everyday prices.
1 - Nathaniel Reid on the 2025 semifinalist nod, to Feast Magazine:
This nomination is a testament to the dedication and artistry of our entire team, who pour their passion into every pastry we create.
2
Good to know
- Where it sits: one block off a fast stretch of Manchester Road in Kirkwood.2
Verdict
must-visit — The James Beard Foundation has made this a semifinalist for Outstanding Bakery three times, most recently in 2025, and Reid sits on the Team USA board for the 2027 World Pastry Cup. What puts it on this rung is Froeb's point rather than the shelf: after ten years the counter still prices croissants and a salted-caramel entremet like everyday pastry. A room with that record usually charges for it.