Nathaniel Reid Pastry Class
July 7th


From Jul 7 to Jul 8 - 2 days
Price: $  1055.00*
(30% discount off all classes for North American Cercle V Members)
* Prices include a class recipe book, an apron, lunch on all class days and dinner with the student group and the instructor on the first or second night of class. In order to enhance your learning experience, the size of the class will be kept between 8-16 students depending on the class theme


In this two-day hands-on class, Chef Nathaniel Reid will help you develop your range of pastry skills using modern and sleek finishing techniques while perfectly balancing flavors. Chef Nathaniel Reid will share with you his philosophy on cake, including his signature emulsion technique for perfect pound cakes. As a successful bakery owner, Chef Nathaniel will take the time to answer all your questions and give insight on his experience starting and running his bakery, Nathaniel Reid Bakery, in St. Louis. Specializing in both contemporary and traditional baked goods with perfected European techniques, Chef Reid is dedicated to the pastry craft and has earned accolades such as Dessert Professional Magazine’s Top 10 Pastry Chefs in America to Pastry Chef of the Year at the U.S. Pastry Competition.


  • Learn new types of cake bases for entremets, tarts, and travel cakes
  • Explore flavor combinations and textures to create fillings, layers, and glazes for your cake masterpieces
  • Pair traditional cake textures with new flavor combinations to energize your pastry case and wow your customers
  • Learn presentation techniques to give your customer’s favorite flavors a twist
  • Explore all realms of cake assembly, and rethink where flavors can be incorporated


Chef Nathaniel Reid Chef/Owner, Nathaniel Reid Bakery
Nathaniel Reid is the owner of Nathaniel Reid Bakery in St. Louis, Missouri. He has held pastry chef positions for many luxury brands including The Ritz-Carlton Hotel and St. Regis Hotel. In 2009, Nathaniel was awarded the “Golden Scoop Award” for the best chocolate confection in America. In 2010, he was selected as the winner of the US Pastry Competition and named Pastry Chef of the Year. In 2012, Dessert Professional Magazine recognized him as one of the Top 10 Pastry Chefs in America. A graduate of the Le Cordon Bleu, Paris with a Grand Diploma in Culinary and Pastry Arts, Reid specializes in contemporary bakery creations with a European flair.


Referral program :
Taken a class with us before? Refer a friend.Receive a $200 credit towards any 2020 l'École Brooklyn class when you refer a professional chef for a 2020 class. *Offer subject to availability and qualification for the classes. The referred customer must register for a course in order for you to receive the credit.
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