Lost Bread Co.’s Smoked Malt Potato Buns/Alex Bois
Alex Bois, the James Beard Award-nominated baker behind the artisan bread program that brought well-deserved national attention to Ellen Yin and Eli Kulp’s High Street on Market, has a new venture.
Since his exit from High Street last fall, Bois has left, er, breadcrumbs on Instagram as to what he’s been up to — like the thick, hearty “fatbread” pizzas that popped up at Helm this winter, a brainstorming list of names for a potential new bakery, and finally, a video of golden-brown soft pretzels baking for Morgan’s Pier.
His new project, in partnership with Avram Hornik’s FCM Hospitality, is Lost Bread Co., a wholesale (and eventually retail) bakery.
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Today at noon, the James Beard Foundation announced the semifinalists for its 2015 Restaurant and Chef Awards.
Abe Fisher and Townsend were Best New Restaurant nominees. Michael Solomonov and Marc Vetri got nods for Outstanding Chef and Ellen Yin’s new restaurant group received three nominations. Fork was nominated for Outstanding Restaurant and Alex Bois (High Street on Market) and Jon Nodler (a.kitchen) received rising stars nominations.
The nominees »
Head baker Alexandre Bois and executive chef Eli Kulp are rolling out a new menu of fall breads at High Street on Market. High Street, which has already received extensive praise for its bread program is now making bread a seasonal menu.
“Alex does amazing work, and tasting his newest creations is one of my favorite parts of my job,” says chef Kulp. Bois was singled out in Bon Appetit’s crowning of High Street on Market as the second best new restaurant in the country.
Fall breads at High Street on Market »
Last week, we told you High Street on Market made Bon Appetit’s short list of the 50 best new restaurants in the United States, along with South Street’s Serpico. Today the top ten list came out and High Street is number two. The magazine’s Andrew Knowlton calls out head baker Alex Bois in particular.
I dare anyone who has jumped on the gluten-free bandwagon (without a doctor’s note) to eat at High Street on Market and still call himself gluten-intolerant. You don’t stand a chance. Know why? Because chef Eli Kulp basically built this restaurant around head baker Alex Bois’s superstar bread program.
UPDATE: And hey, there’s a video, too! All about Kulp, High Street, Alex Bois and the bread program. Check it out after the jump.
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Photo by Neal Santos, City Paper
Adam Erace recognizes that the talent at High Street on Market goes behind Fork frontman Eli Kulp. Baker Alexandre Bois has turned High Street into the best bakery in town. A second dinner at the Market Street sibling of Fork had Erace crowing about one of his best meals of the year.
High Street on Market is Bready for Its Closeup [City Paper]
High Street on Market [Foobooz]