Fall Breads from Alex Bois and High Street on Market

Photo by Alex Bois

Photo by Alex Bois

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 will include:

Brown Rice Baguette, baked with roasted brown rice and off-white, high extraction flours for a light, crispy crust and deeper flavor than a basic baguette ($4.50)

Sesame-Tahini Bread, made with Soom Foods tahini, an international brand that is based in Philadelphia, as well as toasted black and white sesame seeds ($8)

Pumpkin Harvest Bread, with roasted local pumpkin, carrot juice, currants, warming spices and pumpkin seeds ($8)

Smoked Peberbrød, made with 100% local flour and grain from Castle Valley Mill, then smoked with locally harvested wood and dusted with cracked peppercorn ($7 quarter loaf/$13 half loaf/$25 whole loaf)

Amazake Pan, which uses amazake, a whole grain porridge made naturally sweet by fermentation, to lend a custardy texture and multifaceted flavor to the crumb and a deep caramelization of crust ($10, offered occasionally, call ahead to ensure availability).

And for the holidays, High Street will offer a jasmine scented Cherry-Almond Panettone ($25) loaf.

The breads are available for purchase at High Street and the bread will make its way into Kulp’s breakfast, lunch and dinner offerings.

High Street on Market [Foobooz]