Everything Bagel Croissant

Look at that title. I’m really getting the hang of the clickbait game.

But we’re not here to applaud my incredible creativity and humor (however, if you’d like to do that, you can comment below). We’re here to talk about a new creation from Nathaniel Reid.

From what I can surmise, chef Reid was sitting around the house, doing nothing—you know how much free time business owning bakers with two young children have—when he saw the groundswell of bagel talk on the Gram. Not ready to open Nathaniel Reid Bagelry quite yet, he sought to find another way to satisfy St. Louis’ craving for more carbs. He went back to the bakery and worked through the night on bagelish treats. Pumpernickle entremets. Asiago macarons. Bread sliced kouign-amanns. None were right, and in a fit of rage, he trashed the entire kitchen. The result of this rage-fueled destruction was croissant dough absolutely covered in spices.

The answer was right there: an everything spiced croissant.

But that wasn’t enough for him. It needed to be more than a bagely croissant. Because that’s the kind of man he is: an innovator.

Reid slices the croissant in half, schmears on herb cream cheese, then adds capers, lettuce, tomato, smoked salmon, and red onion to create…a smoked salmon everything-spiced croissant sandwich. And it is so good.

The croissant sandwich will be available every Saturday for the foreseeable future, starting this Saturday, October 5th. Get it.