This Everything Bagel Sandwich is Everything, Except a Bagel

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.

Nathaniel Reid Bakery

Goodies Shelf at Nathaniel Reid Bakery

Entremet Case at Nathaniel Reid Bakery

I went to France for 2 weeks in 2006, which makes me uniquely qualified to discuss lespâtisseries viennoises, entremets, and baguettes. I see myself as a cross between Mary Berry and Pierre Hermé. When I heard Nathaniel Reid Bakery opened in Kirkwood, I wanted to make sure he knew who he was dealing with. I showed up looking Parisian as hell in my black and white striped shirt, tight black pants, and smug attitude. I peppered the staff with important questions, like where is your beurre from and do you have free samples. I don't want to brag, but they know me there now.

I've gone to Nathaniel Reid Bakery (NRB) close to 10 times now, I think. "Stop eating so much sugar and butter," my doctor would say if I had health insurance. But I do this for you people. I needed to try as much as I could so I could soundly recommend items. My altruistic, selfless nature never ceases to impress me.

When you walk in, before you even look at the display case, head to the far wall, a Willy Wonka-esque treasure trove of chocolates, nougats, caramels, meringues, chocolate pearls. The last two are perfect for prettying up that pathetic attempt at a cake you just made for your kid/spouse. My two favorite jarred goodies: the Spiced Caramel Spread and the strawberry-poppy flower jam. I'd never had poppy flower before (I hoped it would give some sort of opium buzz, but all I got was hyperglycemia), which I found out taste just like cotton candy. And I secretly love cotton candy.

If you'll kindly turn your head to the right, you'll see the display case. This is what you came here for.  Colors. Glazes. Shapes. Ooh. NRB typically has 6 to 8 types of macarons in their case, each with a pronounced flavor but a texture that's fairly different than La Patisserie Chouquette's. I don't know if one is more French than the other because I didn't eat any macarons in France during that trip a decade ago. I would happily eat both, Nathaniel's in my left hand, Chouquette's in my right.

The viennoiserie options vary depending on the time of day, what's in season, etc. What I'm trying to say is that you might see a picture of an apple pastry today, but next week, when you go, it'll be pear. And you'll inevitably tweet at me about it, whining. You snooze, you lose.

If you're a NRB rookie, grab an assortment of breakfast pastries. Below, you'll see their pecan cinnamon roll, a croissant, and the love of my life: their twice baked almond-chocolate croissant. The croissant, decked out with dark chocolate, is sliced open and slathered with almond paste, topped with more chocolate, then baked until extra crispy. I like to bite into it while staring directly into Nathaniel's eyes and tell him "good bake" a la Paul Hollywood.

I've been watching a lot of Great British Bake Off lately.

NRB has delicious sandwiches (and salads, but salads are too healthy) available for lunch, with my favorite being the roast beef. It's a simple sandwich, the kind I'd buy on my morning stroll back when I was living in France for those two weeks, made with tender roast beef, slivers of red onion, a slice of cheese, and horseradish aioli. Though, to be honest, it's the bread that wins me over: brioche (aka butter) bread with a sprinkling of shaved parmesan on top. Molto Bene! as the French say.

Where NRB really shines is with their entremets, also known as "them fancy cakes" if you're from St. Charles. Reid's creations are incredible, undoubtedly some of the most delicious entremets I've ever had. And the detail work that goes into ever component is mind-boggling. Here's the recipe for the Amber cake below. Are you going to attempt that at home? I didn't think so.

He's so good, in fact, that the Nathaniel Reid you see in the picture below isn't even him. That's 6 feet of spun sugar. He's that good.

Almost all of the entremets are available as full sized cakes, or in miniature form. The Amber is all about pecans and caramel. For something more tropical, the tangerine-colored Polynesia is a banana-passion fruit cream and coconut mousse cake. Not pictured, because I ate it without thinking, is the Sambava, a mix of chocolate, hazelnut and vanilla. My current favorite, being that I'm addicted to pistachio, is the Jarmo pistachio cake with a berry gelée and pistachio cream.

Before we go, I have to give special kudos to Señor Reid, for he has done the impossible. He has taken up the challenge of improving the much maligned, oft ignored fruit cake and turning it into something people actually want to eat. I guess opening a bakery and having a baby in the last 4 or so months wasn't hard enough.

I'm pleased to say that I enjoyed his fruit cake, which he tells me took nearly 7 years to perfect, immensely. It doesn't feel like you're eating a spiced brick, thanks in part to a proprietary technique he developed. He soaks and candies all the the fruits and nuts himself. It's a labor of love and you can taste it.

I know it's hard to believe, but your friends and family will actually thank you for bringing it to their [Insert Holiday] party.

Jams

chocolates

macarons

breakfast pastries

Chocolate Almond croissant

Roast beef sandwich

Amber

buttery shortbread, salted caramel mousse, pecan caramel

polynesia

coconut mousse, mango and banana cream, moist almond cake

jarmo

pistachio cream, pistachio cake, strawberries, raspberries

fruitcake

Chouquette's Canelé

You're looking at that picture and thinking about canelés, thinking to yourself that this post seems familiar. It should. Since I started Whiskey And Soba, I have pushed hard for you to go try La Patisserie Chouquette's canelés and I see no reason to stop pushing now. For over two years, these have remained my favorite French pastry in a shop full of remarkable French pastries. But why? you wonder to yourself. How could this oversized thimble be his favorite in a shop full of cakes and eclairs and macarons?

The exterior, crunchy, caramelized—but not burnt—thanks to the beeswax brushed copper molds Chouquette uses. Cracked open, they're a pale yellow, the filling soft and custardy. Slightly sweet, with hints of rum and vanilla. Or, on occasion, lemon and thyme. They're basically tiny cakes made of crepe batter (though I'm sure the French would take exception with that statement).

So many pastries scream their flavors; there's no ignoring the butter of a croissant or the black sesame filling of a Paris-Brest. The canelé is the subtle, seductive mistress of Bordeaux. Perhaps that's why I like them so much—I don't have much of a sweet tooth. The only dessert I have ever truly loved, I think, is tiramisu. Yet I cannot go into Chouquette without getting one of these. In an ideal world, I would eat one of these every day with my breakfast, but unfortunately, I don't live close enough to do that.

The next time I leave Union Loafers and walk over to Chouquette, I better not see any canelés left. I am requiring that you buy one with every purchase you make there—you should leave with a Darkness in one hand and a canelé in the other.

You can thank me in the comments below when you see how right I am.

La Patisserie Chouquette

With the holidays just around the corner, you've got a lot of entertaining, gift buying, and, more importantly, gift receiving ahead of you. Impress your friends and family with a box of goodies from La Patisserie Chouquette, my go-to for all things sugary and delicious. I took it upon myself to go and try all their winter offerings so I could tell you what you need to be getting (or asking for). I'm sorry in advance for making you hungry.

The Darkness

You claim you love chocolate, but there's only one way to prove it: The Darkness croissant. If you can consume this monument to decadence, this vortex of dark Dominican chocolate, then I'll believe you. Simone spent years (decades?) perfecting this recipe and the result is, uh, perfection. Fellas, think of this as a "forgiveness grenade." Next time you do something wrong, swing by Chouquette, get one of these, and consider yourself out of the doghouse.

Turducken Croissant

Thanksgiving is over, but Chouquette doesn't care. All of December is Turducken month. These football sized croissants are filled with roasted turkey, duck, and chicken mixed with Simone's famous smoked bacon and cheddar cornbread (see below), cranberry orange chutney, and a smattering of French fried onions. Each croissant comes with a side of gravy.  Good luck.

Red Velvet Cheesecake

This is the classic Red Velvet cake flavor in Chouquette's soft, sensuous cheesecake. It's topped with waves of rich chocolate cream and a macaron shell garnish. Additionally, it's cut into a rectangular shape so you can easily eat it with just your hands while driving. At least I think that's why it's cut like that…

Canelé

So many Chouquetters get caught up in the glitz and glamour of the cakes, eclairs, and macarons that they end up ignoring these little brown thimbles called canelé (can-ul-ay). That's a rookie mistake. These are my favorite pastries...ever? The outside is crunchy, the inside is soft and pillowy with hints of vanilla and, if you're lucky, lemon and thyme. It's like a tiny cake made with crepe batter. The flavor is sublime.

Chouxnuts

Just after scolding you for only buying the pretty pastries, I'm telling you to buy them. Chouquette's take on the Paris-Brest, a round eclair, are their chouxnuts. Get it? It's a choux pastry but it looks like a donut. The fillings change daily and have included matcha, strawberry, apple cheesecake, bourbon pecan, and Boston cream pie, to name just a few.

Bacon Cornbread Muffin

It's a muffin made out of cornbread mixed with cheddar cheese and smoked bacon. What else do you need to know?

Tiramisu Brownie

For a good portion of my life, I didn't like any desserts except for tiramisu. No tiramisu on the menu? No dessert for Spencer. I've since branched out (obviously), but it still holds a special place in my heart. This brownie—which is almost as massive as the Turducken croissant—hits the spot.

Macarons

You knew these would be on the list, didn't you? No one in St. Louis is doing macarons better than Chouquette. Each little sugary sandwich is packed with flavor, and their fall/winter selections so far have been particularly delicious, including gingerbread, eggnog, "skinny mint", red velvet, and more.

For the full range of what Chouquette has to offer, make sure to go on a Saturday!

La Patisserie Chouquette

1626 Tower Grove Ave

St. Louis, MO 63110

314.932.7935

Kim's Bakery

If you're one of those people who has grumbled and moaned to me about being so far from places like La Patisserie Chouquette, Pint Size Bakery, and Whisk because you live in West County, you need to stop whining right now. You have a place to go. A place with pastries and baked goods you can't find anywhere else in St. Louis. Yes, you have something unique that you can rub in the faces of your city dwelling friends. You have Kim's Bakery. So shush. Kim's Bakery is the same thing as St. Louis Korean Bakery and Kim Dok Won Bakery. When you Google it, you'll see any of those names appear.

What's special about a Korean bakery, you ask? Everything. It's all so goddamn delicious. There's a reason that the French-inspired South Korean bakery chain Paris Baguette is spreading through Asia like wildfire: traditional French techniques and recipes have been modified for the Asian palate, and for that, we should all be thankful.

Every day, the Kim's crew bakes more cookies, breads, cakes, and other tasty bits than you can imagine. Some highlights from my most recent trip, clockwise from top left:

1. The melonpan's name comes from it's appearance—it looks like a rock melon—not its flavor.  Based on its size, you'd expect it to be a hefty snack, but it's actually hollow inside. It's like a buttery, sugary balloon. The outside of the dough takes on this crackly, crunchy texture while the inside remains soft.

2. White bean balls are for the sugar lovers. Don't let the word 'bean' be a turnoff: you know how good red bean paste is. While red bean tends to have  a sticky, gummy texture, white bean is creamy and has less flavor, so almond paste/extract is used. If you like almonds and sugar, or you're looking to get diabetes, you will enjoy these.

3. Do you enjoy custard? Do you enjoy soft, sweet dough? Get the custard bun.

4. I can't leave without getting a fistball. Imagine making a chestnut and raisin bread pudding, but instead of making it as goopy as Americans like theirs, you put it in your hand, make a fist, then toast it so the outside is crunchy. This is what you'd get.

Kim's Bakery St. Louis Pastries

Asian bakeries have an obsession with hot dogs, for some reason. My last time there, the owner insisted I get the sausage pizza bread: slices of hot dog interlaced in dough, topped with cheese and ketchup. It makes for really good drunk food. I'm not sure why, out of all the things in the shop, this is what she really wanted me to get, but I assume she's just an avid Whiskey & Soba reader and knows I'm a pizza fiend.

Kim's Bakery St. Louis Pizza Bread

You may remember my post on Kim's earlier this year highlighting two of their cakes, but I've found the real winner: the green tea cake. It's the best green tea cake I've had anywhere. The top of the cake has a cool post-apocalyptic nuclear green smear design, then you get a thick layer of fluffy green tea mousse, a layer of cake, a smaller layer of mousse dotted with chestnuts, then cake again. I'm embarrassed by how much of this cake I ate, most of which was done secretly late at night.

And yes, this cake was purchased and consumed for Father's Day of this year. I forgot to write about it. I even considered going and getting  a new one to re-shoot it, but after the last few weeks of heavy eating, I figured this would be best.

Kim's Bakery St. Louis Green Tea Cake

Kim's Bakery St. Louis Matcha Cake

Kim's Bakery Sliced Green Tea Cake St. Louis

Kim's Bakery is a serious asset for Chesterfield/Creve Coeur. If you're in West County, go. If you're further east, make your friends bring you some (don't bother with the rolled cakes, though; they're the only things there I haven't liked). And most importantly, don't be afraid to go in and try new things. Most items come packaged individually, so you can pick and choose a wide variety.

Kim’s Bakery

13357 Olive Blvd

Chesterfield, MO 63017

(314) 523-1332

La Patisserie Chouquette

My favorite way to spend a Saturday is to go to La Patisserie Chouquette, buy one of everything "for later", then shamefully eat half the box in the car. After the guilt wears off, I hop back on the highway and go to Salume Beddu for lunch and do the same thing,  substituting pastries for pork. I think Chouquette's creations speak for themselves, so I'm going to let them. Here's a collection of recent purchases I've made there. Chouquette, Early Spring, 2015.

Cakes at La Patisserie Chouquette

Snacks at La Patisserie Chouquette

Marshmallows at La Patisserie Chouquette

The Darkness at La Patisserie Chouquette

Macarons at La Patisserie Chouquette

Bird Macarons at La Patisserie Chouquette

Confetti Macarons at La Patisserie Chouquette

Peach and raspberry coffee cake // White Forest Gateau: Cherry yogurt mousse, cherry citrus gelee and kirsch soaked joconde (almond sponge cake) and gold leaf

Coffee Cake at La Patisserie Chouquette

White Forest Gateau at La Patisserie Chouquette

Tiramisu // Calling it now, the "Pastry of the Year": Canele

Tiramisu at La Patisserie Chouquette

Canele at La Patisserie Chouquette

Lemon Thyme and Traditional Caneles

Canele at La Patisserie Chouquette

Caneles at La Patisserie Chouquette

Lemon Canele at La Patisserie Chouquette

The Damiano: Tiramisu Cream Puff. Dark Cacao Barry Extra Brute Cacao Powder, Sweet Mascarpone Mousse and Espresso Meringue

Damiano at La Patisserie Chouquette

Damiano Choux at La Patisserie Chouquette

Roasted Peach Frangipane

Frangipane at La Patisserie Chouquette

No, it's not a donut. This is their Choux-nut, a modern take on the classic Paris-Brest. This one was filled with an apple cream.

Apple Paris-Brest at La Patisserie Chouquette

Paris-Brest at La Patisserie Chouquette

Chouquette's recent collaboration with Sump Coffee to create a striking black macaron made with Sump's coffee. The coffee is subtle but outstanding.

Coffe Macarons at La Patisserie Chouquette

Sump Coffee Macarons at La Patisserie Chouquette

Food photography note: if you're an aspiring food photographer/instagrammer, Chouquette is perfect to work on technique. A few of these were shot in the shop, but most were taken home so I could play with different lighting, backgrounds, etc. The frangipanes, tiramisu, and coffee cake were all taken with a studio light (I hate the wood background, but I had already eaten everything by the time I realized that). The Sump macarons, last two canele shots, and the choux-nut were all taken with natural lighting. Working with beautiful products makes your photos instantly look better. 

La Patisserie Chouquette

1626 Tower Grove Ave

St. Louis, MO 63110

314.932.7935