A perfect croissant, crunchy exterior, soft layered interior – rich with delicious butter; a dense chocolate Sacher Torte with luscious ganache and bittersweet chocolate glaze, creamy bavarians, berry tarts, eclairs and cream puffs, and colorful macarons – everybody craves them even if they fight to resist. Dessert and pastry are what restaurant memories are made of. 

Behind those incredible sweets stand talented, dedicated, passionate, early-to-rise bakers and pastry chefs. These artisans have chosen a career that demands much of the technician and the creative chef. There is a science and an art to the preparation of these timeless treats – a science that demands attention to detail and respect for traditional preparations.

Join CAFÉ Talks Podcast for a lively interview with award winning Chef Nathaniel Reid of Nathaniel Reid Bakery in Kirkwood, Missouri as we delve into the passion, the commitment, the art, and the challenges of the modern pastry chef.