As spring approaches, Nathaniel Reid Bakery is rolling out new bakery items that bread-lovers ought to get excited about. 

Two new stars of the bakery's lineup include miche, a lightly sour French country bread, and small, round focaccia breads – perfect for one. 

Chef-owner Nathaniel Reid says that the miche came from customers wanting an "everyday loaf" of bread. While the bakery has always made its own breads – like challah, baguettes and focaccia – they were typically created for sandwiches. Miche, which is made with wheat and rye flours and not as sour as American sourdough, seemed like the right fit. 

"It's a great daily loaf to have," he says. 

On weekends, there will also be a rotating loaf of miche. Currently, it's a mixed olive and miche bread made with three types of Greek and Italian olives. 

The bakery also introduced small, round focaccia breads, which will soon be available is rotating flavors. The bread is currently made with four cheeses – fontina, Cheddar, Parmesan and Gruyere – and is topped with chives and golden Acacia honey. Reid says that it's something perfect to take with you and enjoy on the go. 

"I think it's fun," he says. "Focaccia is something really fun you can do and top with all sorts of different wonderful ingredients and flavors." 

Reid says that he is also rolling out a new savory croissant stuffed with smoked ham, Gruyere cheese and a whole-grain mustard. The entire croissant is then encrusted in sesame seeds, sunflower seeds and flax seeds. If you're looking for something sweeter, the bakery is debuting a new cake perfect for warmer weather: a strawberry and raspberry cake with a dacquoise bottom that is filled with a lime-basil curd. 

"It's going to be this great little cake that's just really refreshing and bright," he says. 

Nathaniel Reid Bakery, 11243 Manchester Road, Kirkwood, Missouri, 314.858.1019,