If there is such a thing as a superstar baker, Alex Bois is it. His artisanal breads, like anadama miche—not to mention perfectly flaky croissants—are the foundation upon which chef Eli Kulp builds edgy, award-winning menus for High Street on Market. Think beet-cured salmon with cream cheese and fried capers on a perfectly chewy pretzel roll, or go for broke with the Hickory Town breakfast sammie, which stacks Lancaster bologna, horseradish-spiked Amish cheddar and farm egg on a homemade kaiser roll.
|Venue name:||High Street on Market|
308 Market St
|Cross street:||between S 3rd and 4th Sts|
|Opening hours:||Mon 7am-3:30pm; Tue–Thu, Sun 7am–3:30pm, 5:30-10pm; Sat, Sun 7am-3:30pm, 5:30-10:30pm|
|Do you own this business?|