By Eric Stann
March 31, 2025
Contact: Eric Stann, StannE@missouri.edu
Photos by Abbie Lankitus
Often known as the “Oscars” of the food industry, the James Beard Awards honor the best and brightest of the culinary world. This year, Nathaniel Reid Bakery, founded by Nathaniel Reid, BS ’03, was named a 2025 James Beard Award semifinalist for Outstanding Bakery.
“It's incredibly exciting to receive this recognition,” Reid said. “This award is a testament to the hard work and dedication of our entire team. We take great pride in what we do, and it's rewarding to see that effort acknowledged on such a prestigious level.”
This achievement marks another highlight in Reid’s culinary career. He was also named a James Beard Award semifinalist for “Outstanding Baker” in 2019 and 2020.
A passion for pastries
Reid’s journey to this prestigious level has been anything but ordinary.
Reid first arrived at the University of Missouri to study biology, but a chance opportunity at a local restaurant changed everything and propelled him headfirst into the world of baking.
“I was a line cook on the fish station at Chris McD’s when the pastry chef had to step away suddenly, leaving a gap that needed to be filled,” he recalled. “Even though I had no formal pastry experience, I was determined to try. After repeatedly asking the executive chef for a chance, he finally gave in, and at 4 a.m. the next morning, I was in the kitchen making desserts.”
While he made mistakes early on, he embraced the challenge and kept improving.
By the end of his first day as a pastry chef, he had crafted simple desserts — and to his surprise, they sold out. For the next year, he would remain as the restaurant’s pastry maker.
Now drawn into the fast-paced, intense environment of the culinary world, Reid felt the spark of a newfound passion. He switched his major at Mizzou from biology to hotel and restaurant management, now known as hospitality management.
Yet, his scientific background remains a key part of his craft.
“Understanding chemistry helps me refine techniques for better consistency and precision,” Reid said. “From measuring ingredients to the 100th of a gram to methodically testing variables, my scientific background lets me push boundaries while improving results.”
A defining moment — in Paris
Before opening his St. Louis bakery, Reid honed his craft at one of the world's most prestigious culinary schools — Le Cordon Bleu in Paris.
"I chose Le Cordon Bleu for its reputation and the chance to immerse myself in French cuisine, long considered the gold standard in the culinary world," he said. "The Grand Diplôme program allowed me to study both pastry and savory cooking, giving me a well-rounded foundation in technique and discipline.”
Reid credits Le Cordon Bleu for his culinary training and Mizzou for shaping his business acumen.
“Culinary school taught me how to cook, but Mizzou taught me how to manage costs, analyze data and think critically about operations,” he said. “The hotel and restaurant management program gave me a strong foundation in leadership, business operations and financial planning — skills that have proved crucial in running my own bakery.”
The reality of running a bakery
Owning a bakery isn’t what you see on reality TV — for Reid, there’s little time for actual baking. His day starts with checking in on his team, ensuring production runs smoothly and tackling the business side of the operation — managing payroll, pricing, production and scheduling.
Reid is still involved in product development as he balances artistic creativity with technical precision.
“Pastry, for me, is both a passion and a career,” he said. “Every item on our menu reflects a unique perspective, but it also needs to be approachable and practical. A dessert isn't just about flavor and design — it must sit in a showcase, be packaged, transported and still deliver the right experience.”
While he enjoys the art and science of baking pastries, the most rewarding part of Reid’s work is the people — the team he leads and the customers he serves.
“Beyond the kitchen, I love the interactions with our guests,” he said. “Seeing people enjoy what we create — whether it’s part of their daily routine or a special celebration — is incredibly gratifying. We’ve built a great community, and I feel fortunate to be part of it.”
Reid’s bakery is gaining national recognition, but for him, the heart of it all remains the same — bringing people together through the art of pastry.
